Slow-Cooker Jambalaya

Cozy up to a bowl of Slow-Cooker Jambalaya. This hearty, spicy recipe with chicken, sausage & shrimp cooks itself while you relax.

📝 Ingredients

• 1 28-ounce can diced tomatoes with juice
• 1 pound chicken breasts (skinless, boneless, and cut into 1-inch cubes)
• 1 pound andouille sausage (sliced)
• 1 large onion (chopped)
• 1 large green bell pepper (chopped)
• 1 cup celery (chopped )
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp (tails removed if preferred)

👨‍🍳 Instructions

1. 1Combine ingredients: Add the diced tomatoes with juice, chicken, sausage, chopped vegetables, and chicken broth to the slow cooker. Stir well to distribute ingredients evenly.
2. 2Add spices: Sprinkle in the oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Stir again to ensure the spices are evenly incorporated.
3. 3Slow cook: Cover and cook on low for 7–8 hours or high for 3–4 hours, until the chicken is tender and the vegetables have softened.
4. 4Add shrimp: About 30 minutes before the end of cooking, stir in the frozen cooked shrimp. Recover and continue cooking just until the shrimp are heated through.
5. 5Season and serve: Taste and adjust seasoning—add more Cajun seasoning or a dash of hot sauce if you’d like extra spice. Serve the jambalaya hot over cooked rice, or stir 2–3 cups of cooked rice directly into the mixture for a one-pot presentation.