Crock-Pot Express Crock Multi-Cooker Pressure Cooked Beer Chicken Jambalaya
Pressure Cooker Beer Chicken Jambalaya
This post was sponsored by the Crock-Pot brand. Partnerships with The Beeroness and outside companies only occur when the company’s products are ones I use and enjoy myself. All ideas and opinions are my own.
The reason I made this two days in a row is the same reason I love this little machine so much. I had every intention of this being a slow-cooker recipe, and that’s what I did. I slow cooked a jambalaya with all the meat, spices and rice that I wanted to cram into one bowl.
I liked it, I did. It was a super easy and satisfying way to eat a big ‘ol bowl of comfort food. But I couldn’t stop wondering how it would taste pressure cooked, and since the Crock-Pot Express Crock Multi-Cooker can do both, that’s just what I did. It was perfect, even better than the slow cooked version. Since the rice setting was built into the pressure cook mode (one of the hardest things to slow cook and get right is rice), it was simple.
The rice was perfectly cooked, the chicken was fall-apart-tender and the flavor tasted like it had slow cooked all day. THIS is how I’ll make jambalaya going forward, it was much better than I even hoped. I hope you like it as much as I do, this may be a staple in my house from now on.
The new Crock-Pot Express Crock Multi-Cookeris a game changer. It has eight different functions that encompass all the functions you would achieve from using multiple different kitchen appliances from slow cooking to pressure cooking and sautéing to searing. The Crock-Pot Express Crock Multi-Cooker is also available in NEW 4-Quart and 8-Quart Models.
- 1 tablespoon olive oil
- 2 bell peppers, diced
- 1 sweet white onion, diced
- 1 rib celery, diced
- 1 lbs Andouille sausage, sliced
- 1 lbs chicken thighs, cut into cubes
- 2 cups low sodium chicken broth
- 12 ounces beer (pale ale, pilsner, pale lager, or wheat beer)
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoons Cajun seasoning blend
- ¼ to ½ teaspoon cayenne pepper (more for spicier)
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt (a full teaspoon if your Cajun spice mix is low or sodium free)
- 1 teaspoon black pepper
- 1 ½ cups uncooked long grain white rice
- ¼ cup chopped parsley for garnish
- Set the Express Crock to sauté on high. Add the oil, allowing to get hot before adding the bell peppers, onions, and celery. Cook until the vegetables have softened.
- Stir in the sausage and chicken, cooking until the chicken has turned white on the outside. Stir in the remaining ingredients (reserving the parsley for garnish).
- Add the lid, turning to the locked position. Make sure the steam release value is set to sealed.
- Turn the rice/risotto setting to high for 8 minutes. The Express Crock will take about 10 minutes to heat up and build pressure, during this time the display will say “HEAt” (yes, with a lowercase “t”). Once the 8 minutes have finished, turn the steam release valve to open (careful, the steam is hot!). Allow the steam to release before opening the Express Crock.
- Ladle into bowls, top with parsley.