Slow Cooker Chicken and Shrimp Jambalaya
Sign in to rate this recipe
Make this recipe your way, free
Grandmabot can adjust it for your diet, swap ingredients or change the servings. Free account, no credit card.
Ingredients
Instructions
- 1
In the slow cooker, combine the diced tomatoes, bell pepper, onion, garlic, chicken broth, Cajun seasoning, paprika, thyme, and oregano. Mix well.
- 2
Add the frozen chicken breasts, frozen shrimp, corn, green beans, and risotto into the slow cooker, ensuring that they are immersed in the liquid mixture.
- 3
Season with salt and pepper to taste, and give it a good stir.
- 4
Set the slow cooker to low heat and cook for 6-8 hours or on high heat for 3-4 hours.
- 5
Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back to the slow cooker and stir everything together.
- 6
Adjust the seasoning if needed and let it cook for an additional 15-20 minutes to allow the flavors to meld.
- 7
Serve the Slow Cooker Chicken and Shrimp Jambalaya hot, garnished with fresh parsley, and accompanied by naan bread or pretzels for dipping.
