My Crockpot Jambalaya Recipe with Chicken and Shrimp is the perfect way to bring the taste of New Orleans home to your kitchen. Savor the Cajun flavors in this healthy, but hearty flavor-packed Crockpot Chicken and Shrimp Jambalaya recipe. You’ll love the warmth of this recipe, and the full-bodied flavors in an easy to make slow cooker meal.
Crockpot Jambalaya Recipe with Chicken and Shrimp
Mix it up with a combination of all of the above of chicken, shrimp or a healthy sausage. All it takes is your trusty crockpot and a little bit of spice to throw together this recipe. Think dinner party or your weekly meal prep!
Be transported back to the sights, sounds, and flavors of Mardi Gras as soon as your spoon hits your mouth with this epic crockpot recipe. About 10 minutes of prep time is all it takes – and of course, about 4-5 hours in your crockpot, to make this dish a reality. Get this recipe ready to go before you leave in the morning and enjoy a special treat for dinner. A perfect blend of protein, carbs and healthy fats from the chicken, the Crockpot Chicken, and Shrimp Jambalaya will be your new go-to.
Can I Add More Spice to This Crockpot Jambalaya?
Need more heat? Go ahead, add a little more Tony’s, or even some cayenne. I made this a bit milder than most would, simply because I know not everyone tolerates high spice levels. Cajun foods are often a bit more flavorful than some recipes, but this one can be adjusted to fit your needs.
Can I Use Chicken Thighs Instead?
While I prefer using chicken breasts due to the health and fat content, you can definitely substitute chicken thighs. In fact, they will give this an even richer flavor to the jambalaya. Just grab boneless skinless chicken thighs if you decide to go that direction.
I have even grabbed chicken sausages to add to this recipe when I’ve found clean versions at the grocery store. This adds a whole other depth of flavor to a perfect warm slow cooker meal.
Can This Recipe be Frozen?
Yes! You can definitely make large batches of this crockpot jambalaya and freeze for future meals. I like to prep this recipe by adding all of the ingredients except the rice into a large freezer storage bag and labeling. Thaw overnight in the refrigerator, then pour into the slow cooker to cook the day you want to serve.
You can, of course, cook as directed, allow it to cool completely, then pour into freezer storage bags or freezer soup containers to label and date before freezing. Remember that liquids expand when they freeze, so definitely leave room in your container for this.
- Chicken breasts
- Brown rice
- Green bell pepper
- Yellow onion
- Chicken broth
- Tomato paste
- Cajun seasoning
This was originally published on August 8, 2013, and updated on January 12, 2020.Print
This Crockpot Jambalaya Soup can be made with shrimp, chicken, and/or sausage (or mix them all together!)! Throw it all in the crockpot and have a hearty and delicious meal.
- 2 lbs boneless, skinless chicken breast, thawed, excess fat removed
- 1 lb uncooked wild-caught shrimp, fresh, peeled and deveined
- 2 cups brown rice
- 1/2 cup diced fresh green bell pepper
- 2 cups finely diced fresh celery
- 1 cup finely chopped fresh yellow onion
- 2 cups diced fresh tomatoes, with juices
- 2 cups organic chicken broth
- 1 6-oz can organic tomato paste
- 2 cloves garlic, minced
- 3 TBSP Cajun seasoning (we used Tony Chachere’s but you can also make your own seasoning)
- 1 tsp sea salt
- Combine chicken breasts, bell pepper, celery, onion, tomatoes, paste, broth, garlic, seasoning and salt into large, 6-quart crockpot or slow cooker.
- Cover and cook on low heat for approximately 6 hours or high heat for approximately 3 hours. Stir intermittently if needed.
- Add rice and shrimp to slow cooker, stirring to combine. Cook on low for 2 additional hours or high for 1 hour.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Cajun
Keywords: jambalaya, Cajun, Mardi Gras, Fat Tuesday, spicy