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bowl of Crockpot Jambalaya Soup on a wooden table square image

Crockpot Chicken and Shrimp Jambalaya

  • Author: Whitney Carlson
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 8 1x


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


  1. Combine chicken breasts, bell pepper, celery, onion, tomatoes, paste, broth, garlic, seasoning and salt into large, 6-quart crockpot or slow cooker.
  2. Cover and cook on low heat for approximately 6 hours or high heat for approximately 3 hours. Stir intermittently if needed.
  3. 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