Slow Cooker Sorghum Jambalaya with Chicken
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.
Active time
10 minutesTotal time
10 hoursYield
8 servingsServing Size
1/8 recipeNutrition
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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
Instructions
- Put all ingredients in a large slow cooker, stir, and cook on high 5 hours or low for 10 hours.
- Use a fork to shred chicken into bite-sized pieces, then stir until incorporated before serving.
An Oldways Whole Grains Council recipe, courtesy of Kelly Toups
Nutrition
Calories: 320Total Fat: 5g
Saturated Fat: 1g
Sodium: 490mg
Carbohydrate: 45g
Fiber: 5g
Sugar: 4g (Added Sugar: 0g)
Protein: 27g
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