Slow Cooker Chicken and Sausage Jambalaya

• ½ teaspoon dried thyme

• ½ teaspoon paprika

• Salt and pepper to taste

Instructions

1. Layer the Ingredients:
   Add chicken, sausage, bell pepper, onion, celery, and garlic to the slow cooker.

2. Add Liquids and Seasoning:
   Pour in diced tomatoes and chicken broth. Stir in Cajun seasoning, thyme, paprika, salt, and pepper.

3. Cook:
   Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.

4. Add Rice:
   Stir in the uncooked rice during the last 45–60 minutes of cooking. Cover and continue cooking until rice is tender.

5. Serve:
   Stir well before serving. Taste and adjust seasoning if needed.

Recipe Notes for Slow Cooker Chicken and Sausage Jambalaya

• Rice Tip: Long-grain white rice works best. Avoid instant rice, as it can become mushy in the slow cooker.

• Sausage Choice: Andouille adds authentic Southern flavor, but any smoked sausage will work.

• Spice Level: Cajun seasoning blends vary in heat. Taste before adding extra salt or cayenne.

• Don’t Overcook the Rice: Add the rice near the end of cooking to prevent it from becoming too soft.

• Thickness Control: If the jambalaya is too thick, stir in a little warm chicken broth before serving. If too thin, let it cook uncovered for 15–20 minutes.

• Make It Ahead: This recipe reheats well, making it great for meal prep or next-day lunches.

Let the flavors rest for 5–10 minutes before serving — it thickens slightly and tastes even better!