Slow-Cooker Jambalaya

Hi Everyone,

It’s only 3 weeks until Christmas!!! Arrrrggghhhh!!! This past week has been so cold, its been -3 most mornings on my way into work, which I have not been a fan of. All I can say is thank God for heated seats, what did I ever do without you.With a flick of a switch my buns are nice and toasted.

With the weather like this I have been craving warm and comforting food, especially when its done in the slow cooker. This recipe is amazing, i’ll be honest, its a bit of a mix between jambalaya and paella, but stay with me here guys, I promise you will love it, and have I ever let you down before???


  • 1 white onion
  • 2 cloves of garlic
  • 1 roasted red pepper (I buy mine in a jar, they do all the hard work for you)
  • 1 tin of chopped tomatoes
  • Pack of chicken thighs, cut into bite sized pieces,
  • Spicy Chorizo, cut into 1cm pieces,
  • 2tsp Cayenne Pepper
  • 2tsp Paprika
  • 500ml Chicken stock
  • 1 & 1/2 cups of white rice


Finely chop the onion, garlic and pepper and place in your slow cooker, along with the chopped tomatoes, chicken, chorizo, spices and chicken stock. Sir thoroughly and cook on a low heat for 4 hours.

After 4 hours, add the rice and cook for 1-2 hours or until the rice is cooked through.




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