The Whole Grains Council
Published on The Whole Grains Council (https://wholegrainscouncil.org)

Home > Slow Cooker Sorghum Jambalaya with Chicken

  1. Put all ingredients in a large slow cooker, stir, and cook on high 5 hours or low for 10 hours.
  2. Use a fork to shred chicken into bite-sized pieces, then stir until incorporated before serving.
Banner Image: 
SlowCookerSorghumJambalayaChicken_KT.jpg
Grain: 
Sorghum [1]
Ingredients: 

2 cups whole grain sorghum

1 pound boneless, skinless chicken breasts

½ pound chicken sausage, sliced (we used andouille flavor) or crumbled

1 large onion, chopped

1 green bell pepper, chopped

2 stalks celery, chopped

4 cups low sodium chicken broth

1 cup water

1 (14-oz) can tomato sauce (no salt added)

1 teaspoon salt

Active time: 
10 minutes
Yield: 
8 servings
Nutrition: 
Calories: 320, Total Fat: 5g, Saturated Fat: 1g, Sodium: 490mg, Carbohydrate: 45g, Fiber: 5g, Sugar: 4g (Added Sugar: 0g), Protein: 27g
Author: 

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups

Diet: 
African Heritage Diet
Recipe tags: 
Staff Favorites
Course: 
Main dishes
Meal: 
Dinner
Dietary choice: 
Gluten-free
Rating: 
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Description: 

Sorghum is a southern grain, and as such, it pairs beautifully with Cajun and Creole flavors, like those found in jambalaya. The slow cooker makes this an easy, weekday recipe, and gives the rich flavors ample time to mingle.

Serving Size: 
1/8 recipe

Source URL: https://wholegrainscouncil.org/recipes/slow-cooker-sorghum-jambalaya-chicken

Links
[1] https://wholegrainscouncil.org/grain/sorghum