Slow Cooker Jambalaya

Slow Cooker Jambalaya

Transport your taste buds to the vibrant streets of New Orleans with this easy, flavorful Slow Cooker Jambalaya Recipe that contains a medley of succulent shrimp, savory sausage, tender chicken, and a variety of veggies for a comforting dish that's sure to delight — enjoy!


16 oz. boneless, skinless chicken thighs
8 oz. thawed, peeled, and deveined shrimp
4 oz. hot Italian sausage
3 cup kale, chopped
1¼ cup red pepper, chopped
1¼ cup celery, chopped
1 cup onion, chopped

1 can (28 oz.) crushed tomatoes
3 tbsp. garlic, chopped
1 tbsp. arrowroot starch/flour
3 tsp. dried thyme
1 tbsp. red pepper flakes, crushed
3 cup brown or white rice, cooked
3 tbsp. parsley, chopped


1. Stir together chicken, sausage, kale, red pepper, celery, onion, tomatoes, garlic, thyme, red pepper flakes, and arrowroot starch in the slow cooker.

2. Once combined, cover the slow cooker and cook for 6 hours on low or 3 hours on high.

3. After that time, add shrimp to the slow cooker and cook on high for another 30 minutes.

4. Once the jambalaya is cooked, serve it on the cooked brown rice, garnished with parsley, and enjoy!

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