Slow Cooker Chicken And Shrimp Jambalaya Recipes

SLOW-COOKER JAMBALAYA

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
• Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
• Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

CROCK POT SHRIMP JAMBALAYA RECIPE

Steps:

• Place all the ingredients except for the shrimp or rice in a crock pot. Stir to combine.
• Cover and cook on low for 5-6 hours or on high for 3 hours.
• Stir in the shrimp. Cover and cook on high for 30-60 minutes until the shrimp is cooked through and is pink.
• Stir in the cooked rice, serve warm and enjoy!

SLOW-COOKED JAMBALAYA

Steps:

• In a 4-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink., Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through.

COLLEEN'S SLOW COOKER JAMBALAYA

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.

SLOW COOKER JAMBALAYA

Steps:

• Stir the broth,Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.
• Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
• Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.

SLOW COOKER CHICKEN, SAUSAGE, AND SHRIMP JAMBALAYA

Steps:

• Cut the chicken into cubes. Slice the smoked sausage. Add both to the crock pot. Add the tomatoes, onion, bell pepper, broth, wine, oregano, parsley, Cajun seasoning and cayenne pepper to the crock pot and stir gently to combine. Cover the crock pot and cook on low for 6 hours or until chicken is cooked. Turn heat to high and stir in the cooked rice and shrimp. Cook for 15 minutes longer or until shrimp is heated through.

EASY SLOW COOKER JAMBALAYA

Steps:

• Dice the tomato, onion, and green bell pepper.
• Cut the chicken into bite sized pieces. A filet knife is excellent for easily slicing though meat. Click for a filet knife.
• Add the chicken, tomato, onion, green pepper, chicken broth, thyme, oregano, and Old Bay seasoning into a 4 quart slow cooker and stir. Click for a 4 quart crockpot slow cooker.
• The shrimp and rice will be added near the end of the cooking time.
• Cook on low 4 hours.
• Add the rice to the crockpot and cook on low 1 more hour.
• In the last 5 - 10 minutes, add in the shrimp.
• Transfer the Jambalaya to serving bowls and enjoy.

SLOW COOKER SHRIMP & SAUSAGE JAMBALAYA

Steps:

• Mix all ingredients except shrimp and rice in a large slow cooker.
• Cover and cook on low setting 7 to 8 hours (or high for 3 to 4 hours).
• Stir in shrimp. Cover and cook on high heat about 1/2 hour or until shrimp are pink and firm.
• Serve with rice.

SLOW COOKER JAMBALAYA

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.