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Slow Cooker Jambalaya

Slow Cooker Jambalaya

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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course dinner
Cuisine Southern
Servings 12
Calories 214 kcal

Ingredients
  

  • 1 can 28 ounce can diced tomatoes with juice
  • 1 pound skinless boneless chicken breast halves, cut into 1 inch cubes
  • 1 pound andouille sausage sliced
  • 1 large onion chopped
  • 1 large green bell pepper chopped
  • 1 cup chopped celery
  • 1 cup chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1 pound frozen cooked shrimp without tails

Instructions
 

  • Prepare the ingredients by chopping and measuring everything out.
    Slow Cooker Jambalaya
  • In the slow cooker, combine the diced tomatoes with juice, cubed chicken, sliced sausage, chopped onion, green bell pepper, celery, and chicken broth.
    Slow Cooker Jambalaya
  • Season the mixture with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
    Slow Cooker Jambalaya
  • Cover the slow cooker and set it to cook on Low for 7 to 8 hours, or on High for 3 to 4 hours.
    Slow Cooker Jambalaya
  • About 30 minutes before the end of cooking time, stir in the frozen cooked shrimp.
    Slow Cooker Jambalaya
  • Serve the jambalaya hot over cooked rice for a complete meal.
    Slow Cooker Jambalaya

Nutrition

Calories: 214kcalCarbohydrates: 4gProtein: 23gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 118mgSodium: 526mgPotassium: 505mgFiber: 1gSugar: 2gVitamin A: 383IUVitamin C: 13mgCalcium: 55mgIron: 1mg
Keyword chicken, jambalaya, sausage, shrimp, slow cooker jambalaya
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