Slow Cooker Jambalaya Recipe
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
- 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
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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