For Christmas this year, I got a Crock-Pot from my mom, and it was by far my favorite gift. I made it a mission to find a bunch of cheap and easy slow cooker recipes.
One advantage of slow cookers is you can prep everything in the morning before classes, set it, and have a great dinner when you get home. After a long day at school, the gym, rehearsal or whatever’s in your schedule, it’s really nice to have a delicious dinner waiting for you.
This jambalaya checks all the boxes: it’s super easy, cheap,makes a lot of food for leftovers and it tastes amazing. I made this after getting home from my morning practice before my 10 a.m. class, and when I got home at 6 p.m., all I had to do was make some rice and it’s done!
I learned the basis of this recipe from my grandpa from Massachusetts, who loves his Crock-Pot.
I go very heavy on the meat (the way my grandpa taught me), but you can make this any way you want. I’m sure you can leave the meat out, add more vegetables and make a vegetarian version, too.
Half a kielbasa sausage
Half a package of double-smoked sausage
1 pound of chicken breast or thigh
28 ounces of diced tomatoes
2 cups of chicken broth
Half a medium onion, diced
Three stalks of celery
1 teaspoon of oregano
1 teaspoon of thyme
1 teaspoon of paprika
½ teaspoon of cayenne
2 cups of rice (uncooked)
- Pour the tomatoes (juice included) and chicken broth into the crockpot.
- Place the sausages (cut into half-moons), chicken breast, diced celery and onion into the combined liquid. Stir the mixture.
- Add spices, including more to taste.
- Turn the Crock-Pot onto the 8-hour setting.
- After 7-8 hours, remove and shred the chicken breasts using forks.
- Make two cups of rice with a rice cooker or on the stovetop. Once finished, mix the rice into the crockpot.