Slow Cooker Chicken, Sausage & Shrimp Jambalaya

Veggies, smoked sausage, chicken and shrimp combine in a slow cooker to make a delicious, healthy jambalaya.

  • Prep Time

    20 minutes

  • Servings


  • Cook Time

    7 hours

  • Course

    Soups & Salads

You’ll Need...

Slow Cooker Liners


  • For Regular Size Slow Cookers

  • For Small Size Slow Cookers


LINE a 5 to 6 quart slow cooker with a Regular size Reynolds Kitchens® Slow Cooker Liner. Fit liner snugly against bottom and sides of bowl pull top of liner over rim.


PLACE chicken and sausage in the lined slow cooker. Sprinkle with seasonings. Pour in diced tomatoes. Top with vegetables.


COVER and COOK 7 to 8 hours on LOW OR 3 to 4 hours on HIGH, until chicken is done. Carefully remove lid to allow steam to escape. Add cooked shrimp stir with wooden or plastic spoon to mix. Cook 10 minutes longer on LOW.


SPOON Jambalaya directly from lined-slow cooker into bowls of cooked rice. Sprinkle with chopped parsley. Remove all food and cool slow cooker completely before removing liner from slow cooker. Do not lift or transport liner with food inside.

For fewer servings, use half of each ingredient and cook in a 2 ½ to 3-quart slow cooker lined with a Small size Reynolds Kitchens® Slow Cooker Liner.