Slow Cooker Jambalaya Recipe

Name: Slow Cooker Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Whole Chicken, Cut Up; 1 can (14 1/2 Oz. Size) Diced Tomatoes; 1 can (14 1/2 Oz. Size) Chicken Broth; 1 whole Green Bell Pepper, Chopped; 2 cups French Fried Onions; 1/4 cups Hot Sauce; 2 cloves Garlic, Chopped; 2 teaspoons Old Bay Seafood Seasoning; 1- 1/2 teaspoon Dried Oregano Leaves; 3/4 teaspoons Salt; 1/2 teaspoons Black Pepper; 1 cup Uncooked Regular Rice; 1 pound Shrimp, Peeled And Deveined

Servings: persons

3 pounds Whole Chicken, Cut Up
1 can (14 1/2 Oz. Size) Diced Tomatoes
1 can (14 1/2 Oz. Size) Chicken Broth
1 whole Green Bell Pepper, Chopped
2 cups French Fried Onions
1/4 cups Hot Sauce
2 cloves Garlic, Chopped
2 teaspoons Old Bay Seafood Seasoning
1- 1/2 teaspoon Dried Oregano Leaves
3/4 teaspoons Salt
1/2 teaspoons Black Pepper
1 cup Uncooked Regular Rice
1 pound Shrimp, Peeled And Deveined

1
Combine chicken, tomatoes, chicken broth, green pepper, 1 cup of French Fried Onions, hot sauce, garlic, seafood seasoning, oregano, salt, and pepper in your slow cooker.
2
Cook on low for 5 hours.
3
Stir and remove the chicken bones if youd like (shredding the chicken in the process).
4
Stir in the rice and cook on low for about 1 1/2 hours or until all the liquid is absorbed and rice is cooked.
5
Turn slow cooker to high and add the shrimp.
6
Cook for 1/2 hour or until shrimp turn pink.
7
Sprinkle with the remaining 1 cup French Fried Onions when all done.
8
Enjoy!
9
You can just thrown in thawed, pre-cooked frozen shrimp, too.
10
Thats usually what I do.

1148

kcal

Calories

Fat

Carbs

172

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: 3 pounds Whole Chicken, Cut Up, 1 can (14 1/2 Oz. Size) Diced Tomatoes, 1 can (14 1/2 Oz. Size) Chicken Broth, 1 whole Green Bell Pepper, 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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