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Ingredients:
4 boneless, skinless chicken thighs (or breasts)
8 oz (225g) smoked sausage (Andouille or kielbasa), sliced into rounds
1 cup long-grain white rice (uncooked)
1 small onion, diced
3 cloves garlic, minced
1 (10.5 oz) can cream of chicken soup
1 (14.5 oz) can diced tomatoes with green chilies (such as Rotel)
2 cups low-sodium chicken broth
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (optional, for extra heat)
Salt and black pepper, to taste
1/2 cup frozen peas (optional)
Fresh parsley or green onions, chopped (for garnish)
Instructions:
Prepare the Crockpot:
Lightly grease your crockpot with cooking spray or use a crockpot liner for easy cleanup.
Layer the Ingredients:
Add the uncooked rice to the bottom of the crockpot.
Layer the diced onion, minced garlic, and smoked sausage slices on top of the rice.
Place the chicken thighs (or breasts) on top of the sausage and rice mixture.
Season and Add Liquids:
Sprinkle the paprika, thyme, oregano, cayenne pepper (if using), salt, and black pepper over the chicken.
Pour the cream of chicken soup, diced tomatoes with green chilies, and chicken broth evenly over the ingredients in the crockpot.
Cook:
Cover and cook on Low for 4-6 hours or on High for 2-3 hours, until the chicken is fully cooked and tender, and the rice has absorbed the liquids.
Add the Peas:
If using frozen peas, stir them into the crockpot during the last 30 minutes of cooking to heat through.
Shred or Leave Whole:
Once fully cooked, you can shred the chicken using two forks or leave the chicken thighs/breasts whole. Stir everything together gently to combine.
Serve:
Garnish with freshly chopped parsley or green onions, and serve hot. Enjoy this comforting, one-pot meal
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