Slow Cooker Jambalaya Recipe

Name: Slow Cooker Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large boneless skinless chicken breasts; 1 bunch celery, chopped; 1 medium onion, chopped; 2 green peppers, chopped; 1 (14 ounce) can chicken broth; 1 (14 ounce) can diced tomatoes; 2 teaspoons minced garlic; 2 teaspoons paprika; 12-1 teaspoon cayenne pepper; 12-1 teaspoon Tabasco sauce or 12-1 teaspoon hot sauce; 2 teaspoons basil; 1 teaspoon parsley; 12 lb shrimp, peeled, de-veined with the tails off

Servings: persons

4 large boneless skinless chicken breasts
1 bunch celery, chopped
1 medium onion, chopped
2 green peppers, chopped
1 (14 ounce) can chicken broth
1 (14 ounce) can diced tomatoes
2 teaspoons minced garlic
2 teaspoons paprika
12-1 teaspoon cayenne pepper
12-1 teaspoon Tabasco sauce or 12-1 teaspoon hot sauce
2 teaspoons basil
1 teaspoon parsley
12 lb shrimp, peeled, de-veined with the tails off

1
Spray slow cooker with non-stick cooking spray.
2
Place chicken in slow cooker.
3
Put the rest of the ingredients over chicken.
4
Cook on low for 7-8 hours.
5
Remove chicken 1/2 hour before serving and shred.
6
Put in shrimp (optional) 15-30 minutes before serving (they are done when they are pink).
7
Serve over rice.
8
For freezing - place all ingredients except shrimp into freezer zip bag and freeze.
9
Thaw overnight in the refrigerator and cook for 8 hours on low.

1690

kcal

Calories

Fat

Carbs

370

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 large boneless skinless chicken breasts, 1 bunch celery, chopped, 1 medium onion, chopped, 2 green peppers, chopped, and more.

Yes, Slow Cooker Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions