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.

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.

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How to make Jambalaya in a crock pot

Dice the tomato, onion, and green bell pepper.

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

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.

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

Cook on low for 3 hours.

Add the rice to the crockpot and cook on low for 2 more hours.

In the last 5 – 10 minutes, add in the shrimp.

Transfer the Jambalaya to serving bowls and enjoy.

You may also enjoy

• Creamy Shrimp and Rice
• Shrimp Fried Rice
• Green Chile Chicken Rice
• Crockpot Chicken and Wild Rice Soup

Easy Slow Cooker Jambalaya

Zona House

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

4.59 from 12 votes

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Prep Time 10 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 10 minutes mins

Course Seafood

Cuisine American

Servings 2

Calories 311 kcal

Equipment

• Rada Cutlery Fillet Knife
• 4-Quart Slow Cooker

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Ingredients

1x2x3x

US CustomaryMetric

• ▢ 4 oz boneless chicken
• ▢ 1 small tomato
• ▢ 1 small onion
• ▢ ½ green bell pepper
• ▢ ½ cup chicken broth
• ▢ ¼ tsp dried thyme
• ▢ ½ tsp dried oregano
• ▢ ½ Tbsp Old Bay seasoning
• ▢ ½ lb shrimp (thawed, peeled, deveined, and tails removed)
• ▢ ⅓ cup rice (uncooked)

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Instructions

 

• Dice the tomato, onion, and green bell pepper.
• Cut the chicken into bite-sized pieces. A filet knife is excellent for easily slicing through meat. Click for a filet knife.
• 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.
• The shrimp and rice will be added near the end of the cooking time.
• Cook on low for 3 hours.
• Add the rice to the crockpot and cook on low for 2 more hours.
• In the last 5 – 10 minutes, add in the shrimp.
• Transfer the Jambalaya to serving bowls and enjoy.

Video

Notes

I buy shrimp that is already peeled, deveined, and tails removed for quick easy prep.

Nutrition

Serving: 1Calories: 311kcalCarbohydrates: 36gProtein: 32gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 179mgSodium: 733mgPotassium: 716mgFiber: 3gSugar: 5gVitamin A: 884IUVitamin C: 37mgCalcium: 117mgIron: 2mg

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!