Slow Cooker Jambalaya Soup
Slow cooker jambalaya soup offers big flavor with minimal work. Make it in the morning for an easy, set it and forget it dinner any night of the week.
Servings: 8
Calories: 197kcal
Ingredients
- 1 16 oz kielbasa sausage thinly sliced into coins
- 3-3 1/2 cups chopped rotisserie chicken
- 1 28 oz can diced tomatoes DO NOT DRAIN
- 1 large white onion diced
- 2 green bell peppers seeded & chopped
- 1 1/2 cups sliced celery
- 4 cups chicken broth
- 2 1/2 tsp dried oregano
- 4 tsp creole seasoning
- 1/4 tsp cayenne pepper
- 1/2 tsp ground thyme
- 1/2 tsp garlic powder
- cracked black pepper to taste
- 2 cups jasmine rice cooked according to package instructions
Instructions
- Add all of the ingredients, EXCEPT the rice to the bowl of your slow cooker.
- Cook on low for 7-8 hours, or on high for 3-4 hours.
- Once done, add some rice to a soup bowl and ladle the soup out over top.
- Repeat for all servings.
Notes
- Don't add the rice to the slow cooker. It will turn to mush!
- Don't add rice to the slow cooker after the soup's cooked because any leftovers you want to store will get nasty because the rice will absorb the moisture and mushy.
- Store the soup and rice separately. If needed, make more rice when serving left overs.
- This soup freezes well so you can save it for later.
- Chop all the veggies the night before, store them in the fridge, and set the soup up before going to work for an easy weeknight dinner!
Nutrition
Calories: 197kcal | Carbohydrates: 42g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 451mg | Potassium: 308mg | Fiber: 2g | Sugar: 2g | Vitamin A: 653IU | Vitamin C: 35mg | Calcium: 48mg | Iron: 1mg