This is a meal that I make at least every other week.  It’s super easy, super flavorful and super satisfying.  I need to point out that I know this is not true, authentic jambalya, which is why it’s called LAZY 🙂  

All of this can be made ahead of time with a rice cooker and slow cooker.  It’s a veggie/chicken mix + rice.  Easy!  Last week when I made this and took pictures, I cooked a whole chicken to use throughout the week.  However, you could most definitely just add chicken to your vegetables and let them all cook in the same slow cooker.  Or pick up a rotisserie chicken!  Put your brown rice in the rice cooker at the same time and come home to a meal that has been cooked for you.

Lazy Chicken Jambalaya (serves 4)

1 can diced tomatoes

2 bell peppers, seeded and chopped

1 small stalk celery, chopped 

1/2 tbsp creole seasoning (use more if you like it spicy or 1/4 tbsp if you prefer less heat)

1 pound chicken breasts (or already cooked chicken)

1 1/2 cups uncooked brown rice

3 cups chicken broth

Combine tomatoes, peppers celery, seasoning and chicken (if using) in a slow cooker.  Cook on low for 4-8 hours (longer if cooking chicken, although the vegetables would be fine to simmer all day if you need them to).  Put uncooked rice in rice cooker, cover with chicken broth and set to cook (rice will stay warm when it’s finished and can sit until ready to eat).  

To assemble: Put rice in bottom of bowl.  Add vegetable mixture with chicken.  Top with nuts or crunchy chow mein noodles (optional – but we love adding cashews or walnuts or the crunchy noodles for texture).  Enjoy!

Emily Fonnesbeck RD, CD