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Slow Cooker Creole Chicken Jambalaya
By Beerenberg Farm
Slow Cooker Creole Chicken Jambalaya
In this recipe
Preparation time:
10 mins
Cooking time:
3 - 5 hours
6 - 8
  • 1kg diced chicken thigh
  • 1 diced brown onion
  • 2 sticks diced celery
  • 2 sliced chorizo sausages
  • 1 diced green capsicum
  • 500mls beef stock
  • 1 x 400g tin diced tomatoes
  • 200g long-grain rice
  • 300g green peeled prawns (optional)

Follow these easy steps:-

Heat 1tbsp of oil in a pan.

Brown chicken, onion, celery and chorizo before adding to the slow cooker with capsicum, tomatoes, and the contents of this jar rinsed out with the beef stock. Cook for 2 hours on high or 4 hours on low; then add rice. Cook for 1 hour or until rice is cooked.

Add prawns and cook for 10 minutes or until cooked.

Garnish with fresh parsley and serve with crusty bread and green beans.