Description
Dive into a comforting bowl of Creamy Slow Cooker Jambalaya, where tender chicken tenderloins, spicy andouille sausage, and succulent shrimp come together in a rich, savory sauce with a hint of creaminess. Perfect for busy days, this hands-off meal will warm your soul and delight your taste buds.
Ingredients
– 2 chicken tenderloins, skinless, boneless, cut into chunks
– 1 pound andouille sausage links, sliced
– 1 can diced tomatoes, 28 ounces
– 1 large onion, chopped
– 1 red bell pepper, finely chopped
– 2 stalks celery, thinly sliced
– 2 cups chicken broth
– 1/2 teaspoon dried thyme
– 2 teaspoons dried oregano
– 1 tablespoon Cajun seasoning
– 1/2 teaspoon cayenne pepper
– 1 tablespoon tomato paste
– 1/4 cup heavy cream
– 1 cup rice (optional, see notes)
– 1 pound shrimp, 13-15 count, peeled and deveined
Instructions
1. Place the chicken tenderloins, sausage, tomatoes, onion, bell pepper, celery, chicken broth, thyme, oregano, Cajun seasoning, cayenne pepper, tomato paste, and heavy cream into the slow cooker. Stir well to combine.
2. Cook on low for 7-8 hours or high for 3-4 hours. Add the rice one hour before the cooking time is finished if desired.
3. In the last 15 minutes of cooking, add the shrimp to the slow cooker, stir, and allow them to cook through.
4. Check the seasoning and adjust if necessary before serving.