Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 12 oz lean Andouille sausage, sliced into rounds
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, no salt added
  • 2 cups low-sodium chicken broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Creole seasoning (low-sodium)
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 2 cups long-grain brown rice, uncooked

Instructions:

  1. Layer the sliced sausage, diced chicken thighs, onion, celery, and bell pepper at the bottom of the slow cooker.
  2. Stir in the minced garlic, Creole seasoning, smoked paprika, and thyme until the meat is evenly coated in spices.
  3. Pour in the diced tomatoes (with juice), chicken broth, and Worcestershire sauce. Stir gently to combine.
  4. Cover and cook on Low for 6 hours (or High for 3 hours).
  5. Stir in the uncooked brown rice, ensuring the grains are fully submerged in the liquid.
  6. Cover and cook on High for an additional 60 to 90 minutes, or until the rice is tender and has absorbed most of the liquid.