Slow Cooker Jambalaya Soup

In case you are eating in this Valentine’s Day and are looking for some inspiration, I have for you some slow cooker jambalaya soup. It is packed with protein in the form of chicken, hot sausage links, and shrimp. With just the right amount of spice, it gives off some heat but not too much. This is the perfect meal to throw together before leaving for work, and gives off a superbly spicy and warm aroma throughout the house.

Slow Cooker Jambalaya Soup
Prep time
Cook time
Total time
  • 1.5 pounds boneless, skinless chicken, cut into one-inch cubes
  • 1.25 pounds hot sausage links, sliced
  • 1 (28 oz.) can diced tomatoes, with juice
  • 1 large red onion, chopped
  • 1 large yellow pepper, chopped
  • 4 cans (8 cups) chicken broth, separated
  • 1 Tablespoon Creole seasoning
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • ½ teaspoon dried thyme
  • 1 pound small frozen shrimp, peeled & deveined, no tails
  • 4 cups cooked rice
  1. In a slow cooker, combine the chicken cubes, sliced sausage, diced tomatoes with juice, onion, pepper, three cans of chicken broth, and seasonings.
  2. Cook on LOW heat for 7 to 8 hours or HIGH heat for 3 to 4 hours. (I cooked mine on high for 1&1/2 hours and low for 3&1/2 hours).
  3. During the last half hour of cooking time, add the frozen shrimp. Stir to cover with liquid.
  4. Meanwhile, bring the remaining can of chicken broth to a boil. Fill empty can with dried white rice, add to the boiling chicken broth, stir, cover pan, and let sit until the last five minutes of slow cooking. Then add the cooked rice to the jambalaya and serve.

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