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 though 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 4 hours.
Add the rice to the crockpot and cook on low for 1 more hour.
In the last 5 – 10 minutes, add in the shrimp.
Transfer the Jambalaya to serving bowls and enjoy.
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Easy Slow Cooker Jambalaya
Easy Slow Cooker Jambalaya with chicken and shrimp is cooked low and slow with herbs, bold spices, vegetables and rice.
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
- Dice the tomato, onion, and green bell pepper.
- Cut the chicken into bite sized pieces. A filet knife is excellent for easily slicing though 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 4 hours.
- Add the rice to the crockpot and cook on low 1 more hour.
- In the last 5 - 10 minutes, add in the shrimp.
- Transfer the Jambalaya to serving bowls and enjoy.
Notes
I buy shrimp that is already peeled, deveined, and tails removed for quick easy prep.
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Nutrition Information:
Yield:
2Serving Size:
1Amount 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.
