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Easy Slow-Cooker Jambalaya


Featuring chicken, shrimp and sausage, this easy Jambalaya is well-suited to cook-up hands-free in your slow-cooker, because the slow cooking allows the flavors to blend well. Serve this any time you need a hearty dish to warm up with during the cold winter months or even in the summer when you have creole craving.

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  • 2 pounds boneless, skinless chicken thighs
  • 1 pound smoked sausage, cut into 2-inch slices
  • 1 large onion, chopped
  • 1 large green bell pepper, seeded and chopped
  • 3 stalks celery, chopped
  • 1 (28-ounce) can diced tomatoes with juice
  • 3 cloves garlic, chopped
  • 2 cups chicken broth
  • 1 tablespoon Cajun or Creole spice mix
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 pound extra large shrimp, peeled and deveined
  • 1 3/4 cups long-grain rice
  • fresh parsley, chopped, to garnish


Servings 8
Preparation time 20mins
Cooking time 400mins


Step 1

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme, and oregano in a large slow cooker. Cook on low for 5 hours.

Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

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