Crock Pot Smoked Sausage, Chicken and Rice
Crock Pot Smoked Sausage, Chicken and Rice is a hearty, cheesy dinner filled with tender chicken, smoky sausage, vegetables and perfectly seasoned rice. It is an easy comfort-food meal that can be made in the slow cooker, on the stovetop or in the oven.
Servings: 4
Calories: 1038kcal
Ingredients
- 1 tablespoon olive oil
- 14 ounces Petit Jean Smoked Sausage we used jalapeno cheddar, sliced
- 1 pound chicken boneless, skinless breast or thighs, cut into bite sized pieces
- 1 onion diced
- 1 bell pepper diced
- 2 carrots shredded
- 1 cup long grain white rice
- 3 cups chicken broth
- 2 tablespoons granulated garlic
- 1 tablespoon dried thyme
- 2 teaspoons ground rosemary
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 8 ounces white Velveeta
- ½ cup heavy whipping cream
Instructions
- Drizzle olive oil into the bottom of a crock pot.
- Add the sliced smoked sausage, chicken, onion, bell pepper, carrots, rice, chicken broth, granulated garlic, ground rosemary, dried thyme, kosher salt and black pepper.
- Stir until the ingredients are well combined and the rice is submerged in the broth.
- Cover and cook on high for 2 hours or on low for 4 hours. Slow cookers can vary, so begin checking the rice near the end of the cooking time.
- Make sure the chicken has reached an internal temperature of 165°F and the rice is tender.
- Add the cubed Velveeta and heavy cream.
- Stir until the cheese is completely melted and the rice mixture is creamy.
- Serve immediately.
Video
Notes
- Drizzle olive oil into the bottom of a crock pot.
- Add the sliced smoked sausage, chicken, onion, bell pepper, carrots, rice, chicken broth, granulated garlic, ground rosemary, dried thyme, kosher salt and black pepper.
- Stir until the ingredients are well combined and the rice is submerged in the broth.
- Cover and cook on high for 2 hours or on low for 4 hours. Slow cookers can vary, so begin checking the rice near the end of the cooking time.
- Make sure the chicken has reached an internal temperature of 165°F and the rice is tender.
- Add the cubed Velveeta and heavy cream.
- Stir until the cheese is completely melted and the rice mixture is creamy.
- Serve immediately.
Oven Directions
- Preheat the oven to 350°F.
- Drizzle olive oil into a large Dutch oven or deep oven-safe casserole dish.
- Add the smoked sausage, chicken, onion, bell pepper, carrots, rice, chicken broth, granulated garlic, ground rosemary, dried thyme, kosher salt and black pepper.
- Stir well and make sure the rice is covered by the broth.
- Cover the dish tightly with a lid or aluminum foil.
- Bake for 45 to 55 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
- Carefully remove the dish from the oven. Stir in the Velveeta and heavy cream until the cheese is completely melted.
- If the rice needs additional cooking time, cover it again and return it to the oven for 5 to 10 minutes.
How to Store and Reheat
Store leftover smoked sausage, chicken and rice in an airtight container in the refrigerator for up to three days. Reheat individual servings in the microwave or warm the leftovers in a covered skillet over low heat. Add a splash of chicken broth, milk or cream while reheating to loosen the rice and restore its creamy texture.Nutrition
Calories: 1038kcal | Carbohydrates: 54g | Protein: 44g | Fat: 71g | Saturated Fat: 30g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 3697mg | Potassium: 808mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7647IU | Vitamin C: 44mg | Calcium: 694mg | Iron: 5mg
