♥ SLOW-COOKER CHICKEN JAMBALAYA! ♥

♥ SLOW-COOKER CHICKEN 

JAMBALAYA ! ♥

Ok, watch out, they'll run back to the pot for seconds.  My husband said, "This is a DO OVER".

Ingredients

2 lbs. chicken breasts
1/2 cup salsa
2 cans Ro-Tel Diced Tomatoes & Green Chilies

1 package taco seasoning
1 tsp Louisiana Cajun Seasoning
1 tsp cayenne pepper
1 tsp ground cumin

1 tsp cilantro leaves

1 Tbsp minced garlic 
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon basil
1/4 cup onions, diced
1/4 cup celery diced 

1/4 cup pico de gio

2 small yellow peppers diced
2 small orange peppers diced  
1 red peppers diced
1/2 cup carrots diced
1 box Creole Foods Jambalaya

1/2 cup water
1/4 cup sour cream
1/2 - 1 cup shredded Mexican cheese

Directions

Place the chicken in a slow cooker. Sprinkle the taco seasoning and other seasonings over the meat then layer the vegetables and salsa on top. Pour water over the mixture, set on high and cook for 1 hour. Reduce heat and cook on low for 2 hours. Add Jambalaya and stir. Cook 1 hour on medium heat. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then top with cheese and sour cream.

Makes eight 1 cup servings.