Crockpot Jambalaya Recipe

overhead of crockpot jambalaya in a serving dish

Course: Main Course, Main Dish

Cuisine: Creole

Keyword: chicken jambalaya, chicken sausage shrimp jambalaya, Creole jambalaya, crockpot chicken jambalaya, easy slow cooker dinner, slow cooker jambalaya

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings:

Calories: 402kcal

Author: Jessica Formicola

Crockpot jambalaya is packed with chicken, sausage, shrimp, rice and Creole seasoning for an easy slow cooker meal with bold flavor.

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Equipment

Ingredients

Jambalaya:

1/2 pound boneless, skinless chicken breasts , cut into 2-inch pieces (approx 2 average breasts)
1/2 pound andouille sausage , links cut into discs (approx 3 links)
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 bay leaves
3 cups cooked white or brown rice
1 pound shrimp , cooked and peeled

Seasoning:

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
1/4 teaspoon paprika

Instructions

In the slow cooker, combine the cut 1/2 pound boneless, skinless chicken breasts, sliced 1/2 pound andouille sausage, 14.5 ounces diced tomatoes (with juice), minced 4 cloves garlic, chopped 1 medium yellow onion, chopped 2 ribs celery, seeded and chopped 1 cup bell pepper and 3 bay leaves.
In a small bowl, stir together the 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 . Sprinkle over the chicken mixture and toss.
Cover and cook on high heat for 3 hours. Remove the lid, stir well and remove the bay leaves. Add the cooked 3 cups cooked white or brown rice and cooked and peeled 1 pound shrimp, stirring again to warm thoroughly.
Allow to continue cooking for 10-15 minutes on the "warm" setting or turn totally off with the lid on. Serve hot.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Notes

Make ahead: Slow cooker jambalaya is an excellent make-ahead dish whether you are serving it to your family or bringing it to a potluck or sick friend. In fact, my husband might tell you it tastes better the next day because the starchy rice has more time to soak it all up.

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a saucepan on the stove. Microwave is actually preferably in this situation.

Freezing: You can freeze this, but it freezes best before the shrimp is added. If I were planning ahead, I’d freeze the chicken-and-sausage base, then add freshly cooked rice and shrimp when reheating for the best texture.

Please note that this recipe has changed considerably since it originally posted. While many found success in making it the original way, with dry rice, others were not. After extensive recipe testing, we were not able to get consistent results with different brands of rice and slow cookers, so we changed the recipe. If you are looking for the original recipe, it is posted below. Please note there was an error and it was to cook for 4 hours on high, 6 on low.

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