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Slow Cooker Clean Eating Jambalaya * *

Slow Cooker Clean Eating Jambalaya

  • Cooking Time:

    8 hours on Low or 4 hours on High
  • Servings:



2 lbs. chick­en breast, bone­less, skin­less
1/2 c. green bell pep­per, diced
2 c. cel­ery, fine­ly diced
1 c. yel­low onions
2 c. toma­toes, fresh, diced
2 c. chick­en broth, Organ­ic, Free Range
6 oz. toma­to paste
2 gar­lic cloves, minced
3 T. cajun sea­son­ing
1 tsp. sea salt
1 lb shrimp, uncooked wild-caught; peeled, and de-veined
2 c. brown rice

If you want a healthy recipe with some spice, you will love Slow Cook­er Clean Eat­ing Jam­bal­aya.

  1. Com­bine chick­en breasts, bell pep­per, cel­ery, onion, toma­toes, chick­en broth, toma­to paste, gar­lic, sea­son­ing and salt into large, 6-quart slow cook­er.
  2. Cov­er. Cook on Low for 6 hours, or High for 3 hours.
  3. Stir occa­sion­al­ly, if need­ed.
  4. Add shrimp to slow cook­er, stir­ring to com­bine.
  5. Cov­er. Cook on Low for an addi­tion­al 2 hours or on High for 1 hour.
  6. Cook brown rice accord­ing to the direc­tions on the pack­age, stir­ring in the last 15–20 min­utes before your meal is done.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”



Slow Cooker Clean Eating Jambalaya


Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Ashley Kline
Ashley Kline

Very good fla­vor but I would rec­om­mend pre cook­ing the rice and adding it 15 min before serv­ing. I cooked the shrimp and rice on high for an extra hour after adding and the rice wasn’t done and the shrimp was then mealy because it was over­cooked.

Brian Cooper
Brian Cooper

Agree with Ash­ley. Rice was NOT cooked in over 2 hours on high. Some­thing is not right with this recipe.….either an instant rice is need­ed or cooked rice needs to be added at end. I like the idea of cook­ing the rice in the crock pot because it would absorb the fla­vor / broth. How­ev­er, right now, I have crunchy rice.


Where is the andouille sausage?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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