How To Serve Jambalaya Recipe Crock Pot Simple

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Dreaming of a hearty, flavorful Cajun feast without the fuss? Look no further than this incredibly simple crock pot jambalaya recipe! This one-pot wonder throws together all the classic ingredients – succulent chicken, plump shrimp, aromatic vegetables, and fluffy rice – for a dish that’s guaranteed to satisfy.

But wait, there’s more! This recipe utilizes the magic of your trusty crock pot, allowing you to throw everything in and let it simmer to perfection while you go about your day. It’s perfect for busy weeknights, game days, or anytime you crave a delicious yet low-effort meal.

Crock-Pot Jambalaya
Crock-Pot Jambalaya

And the best part? This recipe doesn’t require any fancy ingredients or culinary expertise. It’s a fantastic option for beginner cooks or anyone who wants a stress-free approach to enjoying the taste of New Orleans.


1 tablespoon olive oil

  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can chicken broth
  • 1 cup long-grain white rice
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound raw shrimp, peeled and deveined (optional)

  • Directions:

    1. Prep the Ingredients: Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.

    2. Sauté the Vegetables: In the same skillet, add the onion, bell peppers, and celery. Sauté until softened and translucent, about 5-7 minutes. Stir in the garlic and cook for an additional minute until fragrant.

    3. Transfer to Crock Pot: Add the cooked vegetables, diced tomatoes, chicken broth, rice, thyme, paprika, cayenne pepper, salt, and black pepper to your slow cooker. Stir to combine.

    4. Nestle the Chicken: Top with the cooked chicken pieces, making sure they are mostly submerged in the liquid.

    5. Optional Shrimp: If using shrimp, sprinkle them on top of the mixture during the last 30 minutes of cooking.

    6. Slow Cook: Cover the crock pot and cook on low for 6-8 hours, or on high for 4-5 hours, until the rice is cooked through and the chicken is tender.

    7. Serve and Enjoy: Once cooked, fluff the rice with a fork and serve immediately. Enjoy your delicious crock pot jambalaya!


    Feel free to adjust the amount of cayenne pepper to your desired level of spice.

  • You can substitute boneless, skinless chicken thighs for the breasts for a richer flavor.
  • This recipe is easily customizable. Add your favorite vegetables like chopped okra, corn, or green beans.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

  • Nutrition Facts (Per Serving):

    (Please note that these are approximate values and may vary depending on the specific ingredients used.)

    Calories: 450

  • Fat: 15g
  • Saturated Fat: 4g
  • Cholesterol: 100mg
  • Sodium: 600mg
  • Carbohydrates: 50g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 30g

  • Conclusion:

    This crock pot jambalaya recipe is a true game-changer for busy weeknights. It’s packed with flavor, incredibly easy to prepare, and requires minimal effort. So next time you’re craving a taste of Cajun cuisine, ditch the stovetop and give this slow cooker gem a try!

    Frequently Asked Questions (FAQs)

    1. Can I use brown rice instead of white rice?

    Absolutely! Brown rice is a healthy alternative that adds additional fiber to your dish. However, keep in mind that brown rice typically has a longer cooking time. You may need to adjust the cooking time slightly for the brown rice to cook through completely.

    2. What can I do if my jambalaya is too dry?