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Slow-Cooker Smoked Chicken and Shrimp


Recipe courtesy of Eddie Jackson for Food Network Magazine

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  • 6 tablespoons unsalted butter
  • 2 tablespoons liquid smoke
  • 1/2 cup all-purpose flour
  • 1 medium white onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 2 1/4 pounds skinless, bone-in chicken thighs, trimmed of excess fat
  • 6 cups low-sodium chicken broth
  • 3 tablespoons Cajun seasoning
  • 1 tablespoon file powder (gumbo seasoning, such as Zatarain's)
  • 1 1/2 pounds medium shell-on shrimp
  • Cooked white rice and sliced scallions, for serving


Servings 6
Preparation time 25mins
Cooking time 385mins
Adapted from


Step 1

Slowly melt the butter with 1 tablespoon liquid smoke in a saucepan over medium heat, then gradually whisk in the flour. Cook, whisking continuously, until the color is a light chocolate brown, 10 to 15 minutes.
Toss the onion, bell pepper, celery and garlic in a 6- to 7-quart slow cooker, then arrange the chicken on top. Add the chicken broth, then carefully spoon in the roux (the butter-flour mixture) to avoid splashing. Sprinkle with the Cajun seasoning, file powder and the remaining 1 tablespoon liquid smoke. Cover and cook on low, 6 hours.
About 20 minutes before the end of the cooking time, transfer the chicken to a cutting board. Shred the meat, discarding the bones, then return the meat to the slow cooker. Add the shrimp, cover and cook until they turn pink, about 8 minutes. Serve over rice; top with scallions.

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