Cooler fall weather renews my love for my crock pot!  I love knowing I can come home to a hot and delicious meal.  This Crock Pot Jumbalaya takes only a few minutes to put together and is overflowing with all kinds of good stuff- chicken, sausage, and shrimp, loaded with onions, peppers, celery and tomatoes – YUM, so much flavor in one bowl!  You can add a little or a lot more seasoning if you want to spice  things up more, or serve it with a bottle of your favorite hot sauce so everyone can adjust the heat themselves.

Easy Crock Pot Jumbalaya

Ingredients

2 pounds boneless, skinless chicken breasts or thighs
1 pound Andouille or smoked sausage, halved and sliced
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole seasoning
1 teaspoon dried oregano
fresh ground black pepper to taste
2 bay leaves
1 pound extra large shrimp, peeled and deveined (fresh or frozen)
1 3/4 cups long-grain rice
1 teaspoon hot sauce (more to taste)

Directions

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, Cajun seasoning, oregano, pepper, and bay leaves in a large (5-quart) slow cooker. Cook on low for 5 hours.

Add shrimp, rice, and hot sauce; raise heat to high and cook for 30 minutes or until rice is fully cooked.

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