Crockpot Jambalaya

Happy Friday everyone! We made it through another week! As one holiday just finished and others are quickly approaching, you may not have a ton of time to spend in the kitchen. The solution.........throw everything in a crockpot so it will be ready when you are! This recipe was so flavorful and filling plus, it's gluten free for those of you with certain dietary needs or that follow a gluten free diet. There are quite a few members of my family that require a gluten free diet, so I decided to dabble a bit. I must admit, I'm pretty ignorant when it comes to diets and their requirements (or what you aren't supposed to have for that matter), though I'm trying to expand and learn more not only for me, but for those that will use it! Now while I don't follow a gluten free diet myself, I would eat this recipe over and over! You can omit the shrimp if you want, try other meats besides sausage, or leave both out all together. Also, spice it up a little more if you prefer your jambalaya spicy! Gluten free or not, you won't want to pass up on this recipe! Enjoy!    

Crockpot Jambalaya

Ingredients
1 large onion, chopped

1 medium green bell pepper, chopped
2 celery ribs, chopped
8 ounces smoked sausage, sliced
28 ounce can diced tomatoes in juice, not drained
2/3 cup gluten-free chicken broth
6 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce
2 teaspoons dried parsley
1 cup uncooked Minute brown rice or quinoa
1 pound shrimp, peeled, deveined raw or cooked medium-sized or larger

Mix all ingredients EXCEPT the last three, shrimp, parsley, and rice, in a 3½-qt or larger crockpot. Cover and cook on low 6 to 8 hours, or until vegetables are tender. The mixture will still look a bit soupy, but the rice will thicken it up in the next step.

Stir in rice. Cover and cook 15 minutes more or until done. Stir in the parsley and shrimp (uncooked shrimp will cook in about 5 minutes).

Crockpot Pulled Chicken with Jalapeños

I love, love using my crockpot, especially this time of year. It is so simple to just throw everything in and let it cook for hours and it seems like you have slaved all day in the kitchen. Plus, your house (usually) smells wonderful and with us, we have a ton of leftovers for lunches and dinners or to freeze for the oncoming winter when the weather might be too bad to get out. This recipe, found here, was especially fun because it was a crackpot recipe with a little pizzazz. To the crockpot pulled chicken you add a delicious crispy panko that adds a wonderful toasted crunch to the sandwich. Then, you also add an extra creamy cheddar cheese sauce and top that with jalapeños (optional of course). It seems like such a gourmet sandwich to have been made primarily in your crockpot! When I initially made it, I did as the original recipe indicated and drained all the juice off the cooked chicken, but then the leftovers, while still great, were a little dry, so I recommend draining the meat as you go unless you are serving it all. I also scaled it back a little and took out the chicken thighs that the original recipe had. If you are like me and love using your crockpot in the fall or are looking to stock that freezer a bit for the winter, try this delicious sandwich right away! Enjoy!  

Crockpot Pulled Chicken with Jalapeños 

Ingredients

Pulled Chicken
2 1/2 pounds boneless skinless chicken breast
1 small onion, diced
2 cloves garlic, minced
1 can Ro-Tel with green chilies
1 Tablespoon red chili powder
1/2 Tablespoon cumin
1 cube chicken bouillon of a couple chicken stock ice cubes

6 Kaiser Rolls

Crispy Panko Topping
1/2 cup panko breadcrumbs
1 Tablespoons butter

Cheese Sauce
1/2 cup heavy cream
2 ounces cream cheese
1/2 cup cheddar cheese, shredded

Optional
jalapeño pepper sliced, jar or fresh


Pulled Chicken
In your crockpot place the onion and garlic in the bottom. Put the chicken on top of that and pour Ro-Tel over the chicken. Sprinkle the chili powder, cumin, salt, and pepper over top. Place chicken stock ice cubes or bouillon cube in. Cover and cook on high for 4 hours, or low for 8 hours.


Crispy Panko Topping
In a small skillet melt the butter. Add the panko, stir occasionally until lightly toasted. Set aside.

Cheese Sauce
In small saucepan over medium to medium-high heat, pour the heavy cream in and bring to an almost

boil, stirring constantly. Whisk in the cream cheese and stir until melted. Then add the cheddar, stirring until smooth and combined.

Sandwich Assembly
Using a slotted spoon, place chicken on a bun (you don't want your sandwich soggy, but the juices with help if you have leftovers, otherwise you can drain all the juices after cooked). Top with cheese sauce, crispy panko, and, if desired, sliced jalapeños.