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  • 2 pounds boneless, skinless chicken thighs, roughly chopped
  • 1 (16-ounce) package smoked sausage or kielbasa, roughly chopped
  • 2 medium yellow onions, diced
  • 1/2 bunch green onions, chopped (white and green parts)
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 1 (28-ounce) can diced tomatoes
  • 2 cups reduced-sodium chicken broth
  • 1 tablespoon Toney Chachere's Original Creole Seasoning
  • 1 1/2 cups long-grain rice
  • Fresh parsley, chopped (optional)


  1. To prepare for the freezer: Place chicken and sausage in a large freezer bag. Place remaining ingredients, except rice and parsley, in another large bag. Place rice and a copy of this recipe in a small plastic bag. Label bags and tape together. Place in freezer.
  2. To cook: Remove bags from freezer and let thaw about 30 minutes. Empty the 2 large bags into a 6-quart slow cooker; cover and cook on LOW 8 hours. Add rice during the last hour of cooking. Spoon into bowls and top with fresh parsley, if using. Makes 5 quarts.

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The recipe was originally published as Chicken and Sausage Jambalaya for the Slow Cooker on

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