Best Slow Cooker Jambalaya The Recipe Critic Recipes

SLOW COOKER JAMBALAYA

Slow Cooker Jambalaya image

Provided by Robin Miller : Food Network

Time 7h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

Steps:

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

SLOW COOKER JAMBALAYA

Slow Cooker Jambalaya image

Great weeknight favorite!!! Easy, fast, and delicious! This is the best jambalaya I've had!! I didn't have any chicken de-frosted... so I just used extra sausage and shrimp. This recipe came from my slow-cooker manual.

Provided by STARLIGHT by NIGHT

Categories One Dish Meal

Time 8h15m

Yield 5 Quarts

Number Of Ingredients 13

Ingredients

1 1/2 lbs boneless chicken breasts, cut into 1-inch cubes
1 lb sausage, cooked
2 (28 ounce) cans tomatoes, crushed
1 cup onion, chopped
1 cup green pepper, chopped
1 cup chicken broth
1/2 cup white wine
2 teaspoons oregano
2 teaspoons parsley
1 teaspoon salt
2 teaspoons seasoning
1 1/2 lbs shrimp, cooked
2 cups quick-cooking rice

Steps:

Combine all ingredients in the cooking vessel except shrimp and rice. Stir well. Cover and cook: Low- 8 hrs (or) High -5 hours.
Stir in shrimp and rice. Cover and cook for an additional 15 minutes.

Nutrition Facts : Calories 908.3, Fat 41.5, SaturatedFat 13.2, Cholesterol 404.8, Sodium 1857.6, Carbohydrate 51.5, Fiber 5.6, Sugar 10.9, Protein 75.1

COLLEEN'S SLOW COOKER JAMBALAYA

Colleen's Slow Cooker Jambalaya image

This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

Provided by Colleen Murtaugh

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 8h20m

Yield 12

Number Of Ingredients 13

Ingredients

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
½ teaspoon dried thyme
1 pound frozen cooked shrimp without tails

Steps:

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 6.1 g, Cholesterol 98.9 mg, Fat 13.6 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 4.4 g, Sodium 687.6 mg, Sugar 2.8 g