Slow Cooker Jambalaya

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 148.8
  • Total Fat: 1.8 g
  • Cholesterol: 143.7 mg
  • Sodium: 433.7 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 27.1 g

View full nutritional breakdown of Slow Cooker Jambalaya calories by ingredient

Number of Servings: 8


    1 pound boneless skinless chicken breasts, cut into 1-inch cubes
    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


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.

Number of Servings: 8

Recipe submitted by SparkPeople user SWIMGIRL1771.

Member Ratings For This Recipe

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    You mention sausage in the directions but not in the ingredients. - 10/28/08

    Reply from SWIMGIRL1771 (10/28/08)
    Good catch. I omitted the sausage, but copy and pasted the recipe and forgot to delete it. You could easily add a lower fat sausage (spicy turkey sausage would be great), but of course that would alter the nutritional content. Sorry about that. I created the recipe primarily for my information.