Slow Cooker Jambalaya is a great way to easily bring Cajun flavor into your life. Don’t heat up your house this summer – use your slow cooker!

Jambalaya is one of my favorite foods and Slow Cooker Jambalaya is a great, tasty easy version!   It didn’t take long to get it into the slow cooker and 8 hours later we had dinner!

Since this is my version I left out the sausage.  It’s just a personal preference so if you LOVE that sausage taste in there feel free to add some. I like sausage, but this dish held up without it. I gobbled Slow Cooker Jambalaya up as if it came from Bourbon Street – you guys it doesn’t get much better than this!!!

Also, I’m listing the shrimp as optional.  I happen to live in an area where fresh shrimp is not that pricey – but having grown up in the midwest, I know it’s hard to come by.  It will be delicious with or without the shrimp. The shrimp is fun, but it’s not necessary. I just LOVE Shrimp so why not add it in?

And last, I’m loving this recipe going into summer.  It’s nice to have some great options for the slow cooker that aren’t as heavy as a “winter meal”.  This definitely qualifies.  It’s easily freezer friendly and it’s great to not heat up the kitchen! That’s not to say you can’t make this in the winter – you can and you should. It’s good whenever you want to make it! I’m hooked and can’t stop eating it!

Slow Cooker Jambalaya is completely amazing – I loved that it was a fix it and forget it jambalaya – most aren’t right? It was so delish. I hope you like it as much as me!

Want a few more non-traditional ideas for your slow cooker? You got it!

Slow Cooker Fiesta Chicken Soup

Slow Cooker Thai Pork with Peanut Sauce

Slow Cooker Mango Salsa Pulled Pork

Slow Cooker Jambalaya

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Ingredients

• 4 large boneless skinless chicken breast
• 1 bunch of celery chopped
• 1 medium onion chopped
• 2 green peppers chopped
• 1 can (14 ounce) chicken broth
• 1 can (14 ounce) diced tomatoes
• 2 tsp minced garlic
• 2 tsp paprika
• 1/2 to 1 tsp cayenne pepper
• 1/2 to 1 tsp Tabasco/hot sauce
• 2 tsp basil
• 1 tsp parsley
• optional 1/2 pound of shrimp, peeled, de-veined with the tails off

Instructions

1. Spray slow cooker with non-stick cooking spray
2. Place chicken in slow cooker
3. Put the rest of the ingredients over chicken
4. Cook on low for 7-8 hours
5. Remove chicken 1/2 hour before serving and shred
6. Put in shrimp (optional) 15-30 minutes before serving (they are done when they are pink)
7. Serve over rice
8. For freezing - place all ingredients except shrimp into freezer zip bag and freeze. Thaw overnight in the refrigerator and cook for 8 hours on low