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Slow Cooker Jambalaya Recipe for Two

Slow Cooker Jambalaya

This easy Slow Cooker Jambalaya with chicken and shrimp is cooked low and slow with herbs, bold spices, vegetables and rice. This is a small batch version that serves two and makes a great lunch, dinner, or date night meal any day of the week.

Scroll to the bottom for a full recipe card.

Jambalaya is a Creole dish, inspired by both French and Spanish cuisines. Served in the south, especially Louisiana, and filled with both shrimp and chicken, it packs on the flavor as a perfect dinner option year-round.

This crockpot version only takes 10 minutes to prep, and the flavors simmer together for hours, making this recipe a must-try for any Cajun food lover.

How to make Slow Cooker Jambalaya:

Dice the tomato, onion, and green bell pepper.

diced onions, green peppers, and tomatoes on a cutting board

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Cut the chicken into bite sized pieces. A filet knife is excellent for easily slicing though meat. Click for a filet knife.

diced chicken on a cutting board with a filet knife and a fork

Add the chicken, tomato, onion, green pepper, chicken broth, thyme, oregano, and Old Bay seasoning into a 4 quart slow cooker and stir. Click for a 4 quart crockpot slow cooker.

Jambalaya ingredients in a a crockpot

The shrimp and rice will be added near the end of the cooking time.

Cook on low for 7 – 8 hours or high for 3 – 4 hours.

When there is 1 hour left of cooking time, add the rice to the crockpot.

rice added to Jambalaya ingredients in a slow cooker

In the last 15 minutes, add in the shrimp.

Transfer the Jambalaya to serving bowls and enjoy.

Slow Cooker Jambalaya Recipe for Two

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Yield: 2 servings

Slow Cooker Jambalaya

Slow Cooker Jambalaya

This easy Slow Cooker Jambalaya with chicken and shrimp is cooked low and slow with herbs, bold spices, vegetables and rice.

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 4 oz boneless chicken
  • 1 small tomato
  • 1 small onion
  • 1/2 green bell pepper
  • 1/2 cup chicken broth
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 Tablespoon Old Bay seasoning
  • 1/2 lb shrimp (peeled, deveined, and tails removed)
  • 1/3 cup rice (uncooked)

Instructions

  1. Dice the tomato, onion, and green bell pepper.
  2. Cut the chicken into bite sized pieces. A filet knife is excellent for easily slicing though meat. Click for a filet knife.
  3. Add the chicken, tomato, onion, green pepper, chicken broth, thyme, oregano, and Old Bay seasoning into a 4 quart slow cooker and stir. Click for a 4 quart crockpot slow cooker.
  4. The shrimp and rice will be added near the end of the cooking time.
  5. Cook on low for 7 - 8 hours or high for 3 - 4 hours.
  6. When there is 1 hour left of cooking time, add the rice to the crockpot.
  7. In the last 15 minutes, add in the shrimp.
  8. Transfer the Jambalaya to serving bowls and enjoy.

Nutrition Information:

Yield:

2

Amount Per Serving: Calories: 343 Cholesterol: 322mg Sodium: 972mg Carbohydrates: 35g Fiber: 2g Sugar: 4g Protein: 40g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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