Crockpot Jambalaya

Jambalaya in a bowl garnished green onions.

This flavorful Crockpot Jambalaya recipe is super easy to make, and full of bold Cajun flavors that everyone will love! It's effortless to make in the slow cooker with a mix of chicken, sausage, shrimp, rice and vegetables in a zesty sauce. A crowd pleasing meal that always gets rave reviews!

Course Main Course

Cuisine American, cajun

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 325

Author Kim

Ingredients

1 (14 ounce) can diced tomatoes, plain or with onions drained
1 (14 ounce) can diced tomatoes, plain or with green chiles drained
1 pound skinless, boneless chicken breast halves cut into 1 inch cubes
1 pound andouille sausage sliced
1 cup frozen chopped onion or 1 medium onion chopped
3/4 cup frozen tricolor bell pepper strips diced or 1 large green bell pepper chopped
1 cup chicken broth + more if additional liquid is desired once jambalaya has cooked
2 teaspoons dried oregano
2 teaspoons dried parsley
1 to 2 teaspoons Cajun seasoning use less for less spiciness
1/2 teaspoon dried thyme
1/4 to 1 teaspoon cayenne pepper optional, depending on level of spice desired
1 pound frozen cooked shrimp without tails
4 cups cooked rice

Instructions

Mix tomatoes, chicken, sausage, onion, bell pepper, and broth in a slow cooker. Season with oregano, parsley, Cajun seasoning, thyme, and cayenne pepper.
Cover and cook on low for 7 to 8 hours, or on high for 3 to 4 hours. Stir in the shrimp during the last 30 minutes of cook time. Cooked rice can also be stirred in with the shrimp or cooked jambalaya can be served over rice in a bowl.

Notes

Storing leftovers. Transfer the leftovers to an airtight container in the fridge for 3-4 days. Reheat in the microwave, stirring every 30 seconds. You can also reheat the leftovers in a skillet over medium heat with a splash of broth to keep it from drying out.
Freezing. You definitely can freeze this dish, however it tastes best fresh. When reheating, you run the risk of the shrimp becoming chewy. If you plan on freezing, I suggest leaving the shrimp out until you’re ready to serve. To freeze, cool the jambalaya completely and store it in an airtight container or freezer bag for up to 3 months. To enjoy, thaw, cover, and reheat in the microwave on high in 30-second intervals, occasionally stirring until hot.

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