Slow Cooker Jambalaya
INGREDIENTS
1 1/2 pounds boneless skinless chicken thighs, cubed
1 package (12 to 16 ounces) frozen peppers and onions blend
1 can (14 1/2 ounces) diced tomatoes, undrained
1 package (8 ounces) Zatarain's® Jambalaya Rice Mix
1 pound large shrimp, thawed, peeled and deveined
INSTRUCTIONS
- Place chicken, vegetables and tomatoes in slow cooker. Stir until well blended. Cover
- Cook 3 1/2 hours on HIGH or 7 1/2 hours on LOW
- Stir in Rice Mix and shrimp. Cover. Cook 30 minutes longer on HIGH or until shrimp turn pink and rice is tender
Recipe courtesy of
McCormick
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