Bring the vibrant, spicy flavors of Louisiana to your kitchen with this Slow Cooker Chicken Jambalaya. Packed with tender chicken, smoky sausage, and plump shrimp, this dish delivers bold flavors in every bite. The best part? Your slow cooker does most of the work, making this a fuss-free, hearty meal perfect for any day of the week.

Whether you’re looking for an easy dinner option or a dish to impress your family, this one-pot wonder is a must-try. Serve it over rice for a comforting and satisfying meal.

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Why You’ll Love This Recipe

1. Set-It-and-Forget-It: The slow cooker makes this recipe incredibly easy—just prep, add ingredients, and let it cook.
2. Rich, Bold Flavors: Creole seasoning, smoked sausage, and fresh shrimp create an irresistible combination.
3. Hearty and Versatile: Perfect for a family dinner or meal prepping for the week.

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Slow Cooker Chicken Jambalaya Recipe

Ingredients:

• 1 white onion, diced
• 3 ribs celery, diced
• 1 green bell pepper, diced
• 3 cloves garlic, diced
• 1 pound smoked sausage, sliced into ¼-inch rounds
• 1 pound boneless chicken breasts and/or thighs, cut into bite-sized pieces
• 1 (28-ounce) can diced tomatoes
• 1 tablespoon dried oregano
• 2 bay leaves
• 1-2 tablespoons Creole seasoning (adjust for spice level)
• 1 pound large shrimp, shell on, thawed
• 1 cup long grain white rice
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)
• Fresh parsley, chopped, for garnish

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Instructions:

1. Prep the Slow Cooker Base:

Add diced onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and Creole seasoning to a large slow cooker. Stir well to combine.

2. Cook the Base:

Cover and cook on high for 3 hours or low for 4-5 hours, until the vegetables are tender and the chicken is fully cooked and shred-ready.

3. Add Shrimp:

Using kitchen shears, cut along the backs of the shell-on shrimp to make peeling easier later. Add the shrimp to the slow cooker and stir. Cover and cook on high for another 30-45 minutes, until the shrimp are cooked through.

4. Prepare the Rice:

While the shrimp cook, prepare the rice according to the package instructions. Keep the rice warm until serving.

5. Finish the Dish:

Remove the bay leaves from the slow cooker. Adjust seasoning with salt and black pepper to taste. Garnish the jambalaya with fresh parsley.

6. Serve and Enjoy:

You can either stir the cooked rice directly into the jambalaya for a one-pot dish or serve the jambalaya ladled over the rice.

7. Store Leftovers:

Pack leftovers into airtight containers and refrigerate for 2-3 days. Note that this dish doesn’t freeze well, as the shrimp can become rubbery upon reheating.

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Tips for Perfect Jambalaya

• Customize the Heat: Adjust the amount of Creole seasoning to your spice preference or add a dash of hot sauce for extra kick.
• Shell-On Shrimp: Cooking shrimp with the shells enhances the flavor of the dish. Be sure to cut the shells beforehand for easy peeling.
• Rice Option: For added flavor, cook your rice in chicken or vegetable stock instead of water.

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Why This Recipe Stands Out

This Slow Cooker Chicken Jambalaya is the ultimate comfort food, combining savory, smoky, and spicy flavors in one dish. The hands-off cooking method ensures that you can focus on your day while the slow cooker works its magic. Whether you serve it at a family dinner or a casual get-together, this dish is guaranteed to impress.