• 1 T. canola oil
  • 1 lb. chicken breast, skinless, boneless, cut into 1-inch pieces
  • 3/4 lb. chicken thighs, skinless, boneless, cut into 1-inch pieces
  • 2 c. onion, chopped
  • 1 c. green bell pepper, chopped
  • 1 c. celery, chopped
  • 2 garlic cloves, minced
  • 4 oz. turkey kielbasa, halved and cut into 1/4-inch-thick slices
  • 2 tsp. Cajun seasoning, salt free
  • 1/2 tsp. thyme, dried
  • 1/4 tsp. paprika, Spanish smoked (optional)
  • 29 oz. tomatoes, diced, with onion and green peppers, undrained
  • 14 oz. chicken broth, fat-free, lower-sodium
  • 7 oz. rice, long-grain, boil-in-bag
  • 1 lb. shrimp, medium, peeled and deveined
  • 2 T. parsley, chopped, fresh flat-leaf
  • 1 T. hot sauce
  • Fresh parsley leaves (optional)

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Slow Cooker Shrimp and Chicken Jambalaya is one of those comfort meals served with a little heat. Enjoy!

  1. In a large skillet, add oil, over high heat, cook chicken for approximately 4 minutes, stirring occasionally.
  2. Transfer chicken to a slow cooker.
  3. Add onion, bell pepper, celery, and garlic to skillet used to cook chicken; sauté 4 minutes or until tender.
  4. Add onion mixture, kielbasa, cajun seasoning, dried thyme, paprika (optional), tomatoes and chicken broth to slow cooker.
  5. Cover. Cook on Low for 5 hours.
  6. Cook rice according to direction on package.
  7. Add rice, shrimp, chopped parsley and hot sauce, EXCEPT parsley garnish to slow cooker.
  8. Cover. Cook on High for an additional 15 minutes or until shrimp are done.

NOTE: If desired, Garnish with parsley leaves.

Happy Crocking!

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Crock Pot Shrimp and Chicken Jambalya

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