Slow Cooker
Chicken, Sausage, and Shrimp Jambalaya
Coleslaw and Cucumber Salad
Ingredients
- ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 (12-oz) pkg uncured turkey kielbasa (such as Hillshire Farm Naturals), cut into ½-inch pieces
- 2 cups organic frozen seasoning blend (diced onion, bell peppers and celery)
- 1 (14.5-oz) can BPA-free organic fire-roasted diced tomatoes
- 1 cup low-sodium chicken broth
- ½ Tbsp salt-free Cajun seasoning
- 1 bay leaf
- ½ lb unpeeled medium-size, raw shrimp, peeled and deveined (fresh or frozen)
- ¾ cup long-grain brown rice, rinsed
Instructions
- Place first 7 ingredients in a 4-quart slow cooker.
- Cover and cook on LOW 7 hours or until chicken is done. Stir in shrimp and rice.
- Increase heat to HIGH, cover, and cook 30 minutes or until rice is tender. Discard bay leaf before serving.
Side Dish Ingredients
- ½ (16-oz) pkg tricolor coleslaw
- ½ organic English cucumber, thinly sliced
- 1 stalk organic celery, thinly sliced
- 1 Tbsp olive oil
- 1 Tbsp white wine vinegar
- ½ tsp Dijon mustard
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Toss together coleslaw, cucumber, and celery in a large bowl.
- Whisk together oil, vinegar, mustard, salt, and pepper in a small bowl; stir into coleslaw mixture.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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- Matching Grocery List
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