I prefer to use slow cooker liners. Whenever I buy a box of them, there is invariably a little handout inside that includes a few recipes. They are great for folks starting out with slow cookers!
Reynolds produces liner bags for slow cookers. They, like Crock-Pot, offer recipes from their test kitchens. I rounded up a few more and will share them here, in a couple of fall posts. Why fall? Slow cookers are wonderful for making warm, filling meals that are especially welcome on cooler or cold nights.
Please keep in mind that some of my Cajun friends might take exception to this recipe, and that it’s from Reynolds’ kitchens, not mine.
CHICKEN & SAUSAGE JAMBALAYA
Prep Time: 20 minutes
Cook Time: 7 hours on Low or 3 hours on High
1 lb chicken thighs, boned, skinned, cut into bite sized pieces
8 ounces smoked turkey or chicken sausage, sliced into 1/2 inch pieces
1 to 2 tablespoons Creole or Cajun seasoning
Salt, to taste
1 can (14.5 oz) petite-diced tomatoes with onion, celery and green pepper
2 medium red, green or yellow bell peppers, seeded, cored and cut into 2 inch strips
1 medium onion, diced
1 medium yellow squash, cut into bite size pieces
12 oz pre-cooked deveined and peeled shrimp
hot cooked rice
2 tbsp fresh chopped parsley
Set up your slow cooker by placing the liner bag inside, fitting it snugly to the bottom and sides.
Place chicken and sausage in the crock. Sprinkle with seasonings. Pour in diced tomatoes. Top with vegetables.
Cover and cook 7 to 8 hours on low OR 3 to 4 hours on high, until the chicken is done.
Carefully remove the lid to allow steam to escape.
Add cooked shrimp and stir gently.
Cook 10 more minutes on low.
Spoon jambalaya directly from cooker into bowls of cooked rice.
Sprinkle with chopped celery and serve
Note: Do not lift or transport liner with food inside.
Note: Allow crock to cool before removing the liner and tossing it.