Home Recipes Crock Pot Jambalaya

Crock Pot Jambalaya

by Erika Nicole Kendall

12 ounces boneless skinless chicken breasts
1 1/2 cups green peppers, chopped
1 medium onion, chopped
2 celery ribs, sliced
4 garlic cloves, minced
14 ounce whole tomatoes
1/3 cup tomato paste
1 & 1/2 cup beef broth (or chicken)
1 tablespoon parsley
1 1/2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 lb shrimp, shelled 3 cups cooked rice

Cut chicken into 1 inch pieces. Put all ingredients (EXCEPT shrimp and rice) in crock pot. Cover; cook on low for 8 hours. Add shrimp the last 20 minutes of cooking. Stir in rice before serving.

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4 comments

sundaze November 3, 2010 - 10:51 AM

This was quick, easy and delicious! I love crockpot recipes. I had everything in the house already and was able to throw it all together in no time flat. About to have leftovers for lunch! Thanks!

rissa November 3, 2010 - 3:44 PM

think i’m going to try this recipe this weekend. more slow cooker/crock pot recipes perty please!

Karen Randles September 20, 2012 - 11:55 PM

Looks good, just bought a crock pot will be a cooking this week and this will be the first thing……

Sflavor October 23, 2013 - 4:47 PM

Love this recipe. Easy to follow & turned out great.

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