Recipes and Cooking Slow Cooker Chicken and Shrimp Jambalaya For a hands-off Cajun dinner, try our slow cooker Chicken and Shrimp Jambalaya recipe. The chicken and veggies stew for a few hours, then the rice and shrimp get added later in the game for spot-on texture and flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 4, 2021 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 20 mins Slow Cook Time: 4 hrs 30 mins Total Time: 20 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 pound skinless, boneless chicken breast halves or thighs 2 cup thinly sliced celery (4 stalks) 2 cup chopped onion (2 large) 1 14.5 ounce can no-salt-added diced tomatoes, undrained 1 14 ounce can reduced-sodium chicken broth ½ 6 ounce can no-salt-added tomato paste (1/3 cup) 1 Homemade Salt-Free Cajun Seasoning or 1 1/2 teaspoons salt-free Cajun seasoning 2 cloves garlic, minced ½ teaspoon salt 1 ½ cup uncooked instant brown rice ¾ cup chopped green, red, and/or yellow sweet pepper 8 ounce fresh or frozen peeled and deveined cooked shrimp* 2 tablespoon snipped fresh Italian (flat-leaf) parsley Celery leaves (optional) Homemade Salt-Free Cajun Seasoning ¼ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon ground white pepper ¼ teaspoon paprika ¼ teaspoon black pepper ⅛ teaspoon cayenne pepper Directions Cut chicken into 3/4-inch pieces. In a 3 1/2- or 4-quart slow cooker, combine chicken, celery, onion, undrained tomatoes, broth, tomato paste, Homemade Salt-Free Cajun Seasoning, garlic, and salt. Cover and cook on low-heat setting for 4 1/2 to 5 1/2 hours or on high-heat setting for 2 1/4 to 2 3/4 hours. If using low-heat setting, turn to high-heat setting. Stir in uncooked rice and sweet pepper. Cover and cook about 30 minutes more or until most of the liquid is absorbed and rice is tender. Before serving, thaw shrimp, if frozen. Stir shrimp and parsley into chicken mixture. If desired, garnish each serving with celery leaves. Homemade Salt-Free Cajun Seasoning In a small bowl stir together onion powder, garlic powder, white pepper, paprika, black pepper, and cayenne pepper. * If desired, leave the tails on the shrimp. For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your jambalaya is finished cooking, spoon it out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Note: Do not lift or transport the disposable liner with food inside. Rate it Print Nutrition Facts (per serving) 211 Calories 2g Fat 26g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 211 % Daily Value * Total Fat 2g 3% Cholesterol 88mg 29% Sodium 415mg 18% Total Carbohydrate 26g 9% Protein 23g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.