Real Recipes From Real Home Cooks ®


(1 rating)
Recipe by
Jane Whittaker
Massena (now in FL), NY

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 rating)
yield 6 serving(s)
cook time 5 Hr
method Slow Cooker Crock Pot

Ingredients For jambalaya

  • 1 1/2 lb
    boneless skinless chicken breasts, or if you like mixed pieces are fine too.
  • 1 lg
    onion, diced
  • 1 lg
    green bell pepper, diced
  • 1 lg
    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
    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.