This Easy Slow Cooker Jambalaya with chicken and shrimp is cooked low and slow with herbs, bold spices, vegetables, and rice.
Table of Contents
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 Crockpot Jambalaya
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.
Add the chicken, tomato, onion, green pepper, chicken broth, thyme, oregano, and Old Bay seasoning into a 4-quart slow cooker and stir.
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
Slow Cooker Jambalaya Recipe
Ingredients
- 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)
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.
- Add the chicken, tomato, onion, green pepper, chicken broth, thyme, oregano, and Old Bay seasoning into a 4-quart slow cooker and stir.
- 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
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!
Lorraine Keidel
Friday 15th of March 2024
I am a huge Zona fan. Love all of her recipes but this one was a bit of a challenge. 1/2 cup broth wasn’t nearly enough. I added 1 full cup at beginning and another cup when I added rice. Then it was a little bland. I probably wouldn’t make this recipe again.
Stacy
Friday 5th of April 2024
@Lorraine Keidel, my rice has been cooking for 2 hours and it's still crunchy. I'm so upset. I had to add more broth too.