Jane Whittaker


This is one of my go to's.
This is done in the slow cooker and comes from my favorite slow cooker cookbook Mable Hoffman's Crockery Cookery.
I have tweaked it a little to make it a little more spicier and also added some chicken broth to make it a little soupier.


★★★★★ 1 vote

5 Hr
Slow Cooker Crock Pot


  • 1 1/2 lb
    boneless skinless chicken breasts, or if you like mixed pieces are fine too.
  • 1 large
    onion, diced
  • 1 large
    green bell pepper, diced
  • 1 large
    carrot, peeled and diced
  • 2
    cloves garlic, minced
  • 1 tsp
    dried oregano
  • 1 tsp
    dried sweet basil
  • 1/2 tsp
  • 1 tsp
    black pepper
  • 1 tsp
    red pepper flakes, more if you want it hotter.
  • 1 tsp
    chili powder
  • 1 can(s)
    14 ounce can diced tomatoes
  • 32 oz
    chicken broth
  • 1 lb
    shrimp, peeled and deveined
  • 2 c
    cooked rice

How to Make Jambalaya


  1. Cut the chicken into bite sized pieces, or if you are using chicken on the bone, just put it right in the slow cooker.
  2. Add everything else except the shrimp and rice.
  3. Set the slow cooker for 5 hours.
  4. Turn comtrol to high and add shrimp and rice.
  5. Cover and cook another 30 minutes or untli the shrimp are pink.

Printable Recipe Card

About Jambalaya

Course/Dish: Other Main Dishes
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tags: Quick & Easy Healthy

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