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.

Photo by Ilona S.
Easy Slow Cooker Jambalaya

PREP TIME

20

minutes

TOTAL TIME

400

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

400

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions

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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