Chicken 'n' Shrimp Jambalaya
Italian Salad and Garlic Bread
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Ingredients
- 1½ lb boneless, skinless chicken breasts, chopped
- 1 (8-oz) pkg jambalaya rice mix
- 1 (32-oz) carton low-sodium chicken broth
- 1 (12-oz) pkg frozen seasoning blend (diced onion, bell peppers, and celery), thawed
- 3 Tbsp Worcestershire sauce
- 2 tsp Cajun seasoning
- 1 (12-oz) pkg frozen peeled and deveined, medium-size shrimp, thawed
Instructions
- Place chicken, jambalaya mix, and broth in a greased 5- to 7-quart slow cooker.
- Add seasoning blend, Worcestershire, and Cajun seasoning.
- Cover and cook on LOW 5 to 6 hours or until rice is tender.
- Add shrimp. Cover and cook on LOW 30 minutes or until shrimp turn pink.
Side Dish Ingredients
- 1 (16-oz) pkg frozen garlic bread
- 1 (10-oz) pkg Italian salad mix
- ½ cup balsamic vinaigrette
Side Dish Instructions
- Bake bread according to package directions.
- Toss salad greens and vinaigrette in a bowl just before serving.
Slow Cooker Meal Plan
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