You are here: Home » Recipes » Slow Cooker Chicken and Sausage Jambalaya Slow Cooker Chicken and Sausage Jambalaya Recipe by Karry HosfordKitchen Tested Yield 12 servings Chop all the ingredients, freeze, then pull out for an easy slow-cooker meal. High Cotton Food Styling and Photography PrintEmail Ingredients 2 pounds boneless, skinless chicken thighs, roughly chopped1 (16-ounce) package smoked sausage or kielbasa, roughly chopped2 medium yellow onions, diced1/2 bunch green onions, chopped (white and green parts)1 green bell pepper, seeded and chopped1 red bell pepper, seeded and chopped3 garlic cloves, minced1 (28-ounce) can diced tomatoes2 cups reduced-sodium chicken broth1 tablespoon Toney Chachere's Original Creole Seasoning1 1/2 cups long-grain rice Fresh parsley, chopped (optional) Instructions To prepare for the freezer: Place chicken and sausage in a large freezer bag. Place remaining ingredients, except rice and parsley, in another large bag. Place rice and a copy of this recipe in a small plastic bag. Label bags and tape together. Place in freezer. To cook: Remove bags from freezer and let thaw about 30 minutes. Empty the 2 large bags into a 6-quart slow cooker; cover and cook on LOW 8 hours. Add rice during the last hour of cooking. Spoon into bowls and top with fresh parsley, if using. Makes 5 quarts.