Slow Cooker Chicken Jambalaya
A hearty and flavorful dish made with chicken, sausage, and shrimp, perfect for busy nights.
Equipment
- Slow Cooker A slow cooker is essential for this recipe to allow flavors to meld.
Ingredients
Main Ingredients
- 0.5 pound boneless, skinless chicken breasts, cut into 2-inch pieces
- 0.5 pound andouille sausage, links cut into discs
- 14.5 ounces diced tomatoes, un-drained
- 4 cloves garlic, crushed
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 1 cup bell pepper, chopped (assorted colors)
- 3 pieces bay leaves
- 3 cups cooked white or brown rice
- 1 pound shrimp, cooked and peeled
Instructions
- In your slow cooker, combine the chicken, sausage, diced tomatoes (with juice), garlic, onion, celery, bell pepper, and bay leaves.
- If you have pre-made Cajun or Creole seasoning, now is the time to add a heaping tablespoon and skip the homemade seasoning blend. If you prefer to make your own, combine the following dry ingredients in a small bowl: 1 teaspoon coarse Kosher salt, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon thyme, 1/4 teaspoon crushed red pepper, 1/4 teaspoon ground black pepper, and 1/4 teaspoon paprika. Blend well and add it to the chicken mixture.
- Cover the slow cooker and set it to cook on high heat for 3 hours. During this time, you can enjoy the delightful aroma wafting through your home.
- After 3 hours, remove the lid and stir the mixture well, then discard the bay leaves. Add the cooked rice and shrimp, stirring once more to ensure everything is evenly mixed and warmed through.
- Allow the jambalaya to continue cooking on the "warm" setting for an additional 10-15 minutes, or simply turn it off with the lid on to keep it warm until you're ready to serve. Enjoy it hot!
Notes
For added flavor, you can sauté the onions, celery, and bell peppers before adding them to the slow cooker. This will enhance the overall taste of the jambalaya.