Print

Slow Cooker Jambalaya

close up shot of slow cooker jambalaya on a white plate garnished with fresh parsley
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Slow cooker jambalaya is a Louisiana-inspired recipe made with chicken, smoked sausage, shrimp, and bold seasonings. The chicken, sausage, and vegetables cook together in the crockpot before shrimp and rice are added near the end. This easy one-pot meal is packed with protein and can be made with cooked white rice or uncooked cauliflower rice for healthier options.

Ingredients

Units Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 12 ounces smoked sausage, cut into 1-inch rounds
  • 1/2 pound shrimp, peeled and deveined
  • 1 1/2 cups cooked white rice OR uncooked cauliflower rice
  • 1 bell pepper, diced
  • 2 celery ribs, sliced
  • 1/2 cup onion, diced
  • 15 ounces diced tomatoes with juices
  • 3/4 cup chicken broth (for Instant Pot only)
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt (or more)
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon onion powder
  • 1 tablespoon oil (for Instant Pot only)

Instructions

Slow Cooker

  1. Add all ingredients except the shrimp and rice to the slow cooker. Stir to mix well.
  2. Cook on HIGH for 2 to 3 hours or LOW 4 to 6.
  3. Stir in shrimp and rice and cook an additional 5 to 10 minutes or until shrimp are no longer pink. Remove bay leaves before serving.

Instant Pot

  1. Turn on the Instant Pot and select sauté. Once hot, add the oil.
  2. Add bell pepper, onion, garlic, and celery and cook 3-5 minutes or until soft. Turn off the Instant Pot. Pour the chicken broth into the Instant Pot. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  3. Add the chicken, sausage, diced tomatoes, salt, garlic powder, paprika, oregano, thyme, pepper, cayenne, and onion powder. Stir to mix well.
  4. Close lid and seal valve. Set high pressure and cook for 6 minutes. When cooking time is complete, quick release pressure.
  5. Stir in the rice and shrimp. Turn off the pressure cooker and put the lid back on. Let the food sit for 5 to 10 minutes or the shrimp is pink. Remove bay leaves before serving.

Find it online: https://fitslowcookerqueen.com/slow-cooker-jambalaya/

Scroll to Top