Crockpot Chicken Jambalaya
|Warm and topped with shredded cheddar|
At school, I haven't quite had luck finding a Mexican place that even starts to compare to my hometown fave but I thought I would give it a go myself. I started picking out the ingredients used in my hometown burrito but then Carter decided to throw some extras in our shopping cart. Thus we stuck to a dish of "Mexican" flavors but then put our own spin on things. We then added some rice to thicken things up and thus created a jambalaya of sorts? I'm not sure exactly because I have never had jambalaya but the dictionary said it was a spicy rice dish with chicken, shrimp, or sausage and that's what I ended up with so I will call it a jambalaya
I almost forgot to share the best part of this, it's a crockpot recipe so there is less than 5 minutes of prep and the crockpot makes cleaning a breeze too!
- 1 package of boneless chicken breasts or thighs (I've made this twice, one time with each, and both were successful)
- 1-2 green peppers (depending on how much you like them)
- 1/2 an onion
- 12 oz of salsa (pick based on your degree of spicy)
- 2 15 oz cans of tomato chunks not drained
- 1 15oz can corn drained
- 1 box of long grain and wild rice mix (or 1/2 cup uncooked rice)
- 2 packages of taco or fajita seasoning or homemade seasoning equivalent
- cheddar, Mexican, or queso shredded cheese for topping
- canned chicken
*The great part about this recipe is how customizable it is! If you like certain things, add them! If you don't like something, omit it!
|Toss in everything except for the rice. Give it a quick stir and let it cook.|
The mixture should be pretty liquidy at this point so we decided to thicken ours up using rice. Add in rice and cook until the rice is tender. Serve in bowls with shredded cheese on top!
|Ready to dig in!|