Slow Cooker

Chicken Thigh and Sausage Jambalaya with Okra and Green Onions

slow cooker meal

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Fill up, plug in, and tune out… Home Chef's new slow cooker meals bring you the same delicious flavors and fresh ingredients as you've come to expect, but an entirely new way of cooking. Prepare your ingredients, place them in the cooker, and then live your best life for hours and hours, while the scrumptiousness builds and your dinner slowly cooks. Plus, we're giving you enough for leftovers. Groovy.

In Your Box (serves 6)

  • 30 oz. Crushed Tomatoes
  • 2 Green Bell Peppers
  • 14 oz. Diced Chicken Thighs
  • 1½ cups Jasmine Rice
  • 8 oz. Italian Pork Sausage Links
  • 1 Yellow Onion
  • 6 oz. Okra
  • 4 Green Onions
  • Info
    8 tsp. Chicken Demi-Glace Concentrate
  • 1 Tbsp. Cajun Seasoning

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Slow Cooker

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Stem, seed, remove ribs, and cut green bell peppers into 1/2" dice.

    Halve and peel onion. Cut halves into 1/4" dice.

    Trim and thinly slice green onions, keeping white and green portions separate.

    Remove stem end, trim, and cut okra into 1/2" slices.

    On a separate cutting board, remove Italian sausage from casing and break into small pieces.

    Pat chicken thighs dry.

  2. 2

    Start the Meal

    In a clean slow cooker, combine onion, green bell peppers, tomatoes, white portions of green onions, okra, chicken demi-glace, seasoning blend, 1/4 tsp. salt, and 1/4 tsp. pepper. Top with chicken thighs and Italian sausage.

    Turn slow cooker on to low heat. Cover, and cook until sausage reaches a minimum internal temperature of 160 degrees and chicken reaches a minimum internal temperature of 165 degrees, 4-5 hours.

  3. 3

    Make the Rice

    After 3 1/2 hours, bring a small pot with rice, 11/2 cups water, and 1/4 tsp. salt to a boil.

    Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

    Remove from burner.

  4. 4

    Finish the Dish

    Stir rice into slow cooker.

    Plate dish as pictured on front of card, garnishing jambalaya with green portions of green onions. Bon appétit!

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