Skip to Content

Easy Slow Cooker Jambalaya

crockpot jambalaya served in a white dish

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 bottom for full recipe card with ingredients.

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
This post contains affiliate links. At no additional cost to you, if you click through an affiliate link and make a purchase, I may make a small commission. This disclosure pertains to all Amazon links.

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 4 hours.

Add the rice to the crockpot and cook on low for 1 more hour.

rice added to Jambalaya ingredients in a slow cooker

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

Transfer the Jambalaya to serving bowls and enjoy.

a graphic of Easy Slow Cooker Jambalaya in a white dish

You may also enjoy

These great recipes:

Yield: 2

Easy Slow Cooker Jambalaya

crockpot jambalaya served in a white dish

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 5 hours
Total Time 5 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 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 Tbsp Old Bay seasoning
  • 1/2 lb shrimp (thawed, 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 4 hours.
  6. Add the rice to the crockpot and cook on low 1 more hour.
  7. In the last 5 - 10 minutes, add in the shrimp.
  8. Transfer the Jambalaya to serving bowls and enjoy.

Notes

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

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 313Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 291mgSodium: 1818mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 45g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

four Korean BBQ Tacos in a paper lined basket with parsley
Previous
Best Korean BBQ Tacos
a close up front view of a french onion chicken sandwich on a crumpled paper
Next
Grilled French Onion Chicken Sandwiches

Sharing is caring!

shares