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Slow Cooker Jambalaya

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This slow cooker jambalaya delivers bold Cajun flavor with minimal effort. It's a hearty, crowd-pleasing dish perfect for busy weeknights.
Slow Cooker Jambalaya
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 400 kcal
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Equipment

  • slow cooker

Ingredients
  

  • 1 lb Boneless Skinless Chicken Thighs, cut into 1-inch pieces
  • 12 oz Andouille Sausage, sliced into rounds
  • 1 lb Large Shrimp, peeled and deveined
  • 14.5 oz Diced Tomatoes (1 can)
  • 2 cups Chicken Broth
  • 1 large Green Bell Pepper, diced
  • 1 medium Yellow Onion, diced
  • 3 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 2 tsp Cajun Seasoning
  • 1 tsp Dried Thyme
  • 1/2 tsp Cayenne Pepper
  • 2 Bay Leaves
  • 1.5 cups Long Grain White Rice
  • Salt and Pepper, to taste
  • 3 Green Onions, sliced

Instructions
 

  • Place the chicken thigh pieces, sliced andouille sausage, diced onion, green bell pepper, celery, and minced garlic in the slow cooker.
  • Add the diced tomatoes with their juices, chicken broth, cajun seasoning, dried thyme, cayenne pepper, and bay leaves. Stir everything together and season with salt and pepper.
  • Cover and cook on low for 5 to 6 hours or on high for 3 hours, until the chicken is fully cooked and the vegetables are tender.
  • Stir in the long grain white rice. Cover and cook on high for 25 to 30 minutes, until the rice is tender and has absorbed the liquid.
  • Add the shrimp on top of the jambalaya. Cover and cook on high for an additional 10 to 15 minutes, until the shrimp are pink and cooked through.
  • Remove and discard the bay leaves. Fluff the rice gently with a fork and taste for seasoning.
  • Serve the jambalaya in bowls garnished with sliced green onions.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 33gFat: 14g
Keyword cajun jambalaya, crockpot jambalaya, easy jambalaya recipe, slow cooker jambalaya
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