Slow Cooker Jambalaya

My camera was hiding in the chair cushions before dinner so no picture today.  Maybe I'll get one when we have leftovers.


This is the third jambalaya recipe we have tried and definitely the easiest!  The first was from Southern Living and is good, but it requires lots of chopping.  The second recipe we tried was when Aaron got a craving and decided he would cook dinner.  He found a recipe online, went to the store to buy ingredients and started cooking.  Three hours later...jambalaya still wasn't ready!  The rice was supposed to cook in the liquid but it wasn't cooking and the tomatoes were burning on the bottom of the pot.  Although I appreciated his effort I gave up and made a sandwich.  He tried to eat it but couldn't.  This recipe is good, and very easy!

Slow Cooker Jambalaya
Adapted from Plain Chicken

1 pound chicken tenderloins, cut into 1-inch pieces
14 ounces smoked turkey sausage, cut into half-moon pieces
1 28-oz. can petite diced tomatoes
2 teaspoons onion powder
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon garlic powder
2 teaspoons Tony Chachere's Creole Seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
cooked white rice

Combine all ingredients except rice in slow cooker.  Cook on low for 7-8 hours or on high for 3-4 hours.  Serve over hot cooked rice.