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large white bowl filled with jambalaya
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Slow Cooker Jambalaya

Looking for a spicy, flavorful and fun dinner that is also super easy to make? How about this Slow Cooker Jambalaya? Only 8 ingredients and a few minutes to prepare!
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
pressurize 3 hours
Total Time 3 hours 10 minutes
Servings 4
Calories 602kcal

Ingredients

  • 12 oz boneless skinless chicken breasts diced
  • 14 oz Andouille sausage diced
  • 1 small onion diced
  • 1 green pepper diced
  • 2 teaspoons creole seasoning
  • 24 oz canned crushed tomatoes
  • 1 cup chicken broth
  • 12 oz precooked shrimp tail-off

Instructions

  • Add all ingredients except shrimp to slow cooker and stir to combine
  • Cover and cook on high 3-4 hours or low for 6-8
  • Add shrimp (thawed if previously frozen) to slow cooker and let heat through
  • Stir in 2 cups cooked rice or cauliflower rice or serve as desired.

Notes

  • Feel free to adjust the meats you are using and use only 2 of the 3 by increasing the amounts of each
  • Serve over or mixed with cooked rice or cauliflower rice
  • Prep ahead:  add all except shrimp to freezer safe container or zipper bag, store in fridge up to 3 days / freezer up to 3 months, thaw before cooking

Nutrition

Calories: 602kcal | Carbohydrates: 18g | Protein: 59g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 352mg | Sodium: 1892mg | Potassium: 1336mg | Fiber: 4g | Sugar: 10g | Vitamin A: 958IU | Vitamin C: 48mg | Calcium: 208mg | Iron: 6mg