Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.
1 package Wildtree Jumpin' Jumbalaya
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 pound chicken thighs, boneless, skinless
12 ounces Andouille sausage
4 cups chicken broth, low sodium
Cut chicken thighs in half and cut each link of sausage into 4 pieces. Place all the meat in the bottom of the slow cooker. Next, layer rice, vegetables, spices, tomato sauce, and diced tomatoes. Lastly, pour all of the broth into the slow cooker. Cover and cook on his for 4-5 hours or on low for 7-8 hours. Season with salt & pepper to taste.
To order your Wildtree groceries please go to www.jenwarr.mywildtree.com.