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.

No additional tips available.

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

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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.

Slow Cooker Jambalaya

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