This healthy jambalaya is simple to make in the slow cooker, and packed with delicious flavors and lots of protein. The perfect comfort food for cold weather or when you need a pick-me-up!
Why You'll Love This Healthy Jambalaya
Did you know you can easily make jambalaya in the slow cooker? I combined healthy veggies, smoked sausage, chicken and precooked shrimp in my crockpot to make a delicious, wholesome jambalaya. Serve this over microwavable frozen rice, which makes dinner even easier. This meal is delicious and the leftovers are even better!
This recipe is perfect for cold nights or anytime when you need an simple, hearty meal that's light on prep and heavy on nutrition!
What ingredients do you need to make this Slow Cooker Jambalaya?
- chicken - I use skinless thighs to eliminate extra calories and keep this dish lighter. Chicken thighs make this dish very flavorful.
- smoked sausage - adds a lot of flavor and protein. I use a lean chicken or turkey sausage to cut out some fat calories.
- peppers - red, green, and yellow peppers provide great variety to your jambalaya.
- yellow squash - squash is high in vitamins, fiber, and nutrients.
- onions - add lots of flavor and help tie together the other veggies.
- canned tomatoes - this is a great option to save time.
- precooked shrimp - buying your shrimp precooked and de-veined eliminates lots of prep time and makes this dish great for a quick weeknight dinner.
- fresh parsley - using fresh parsley contributes great flavor and color to this dish.
- salt and pepper - add to taste.
What Makes This Jambalaya Healthy?
This jambalaya is healthy because of its array of nutritious ingredients. It has lots of veggies for nutrients and fiber, skinless chicken, lean shrimp, and there's no added fat! Comforting and hearty, this dish will keep you full and nourish you.
Tips for Storing Leftover Healthy Jambalaya
- To store leftovers, allow your jambalaya to cool and place them it an airtight container. Place it in the fridge, where it should be good for 3 to 4 days.
- When you want to reheat this, transfer it to a microwave-safe bowl and pop it in the microwave for a minute or so. If it's still not heated through, continue in 30-second implements until you're happy with the temperature.
- Another way to reheat this jambalaya is to transfer your leftovers to a pot and stir over medium-high heat until well heated.
More Slow Cooker Dinner Recipes
- Slow Cooker Shredded Beef and Beer Sliders
- Slow Cooker Roaster Chicken
- Crock Pot Picadillo from Skinnytaste
- Slow Cooker Barbecue Ribs from Cafe Delites
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Slow Cooker Chicken and Sausage Jambalaya
- 1 pound skinless chicken thighs boneless, cut into bite size pieces
- 8 ounces smoked turkey or chicken sausage sliced in half inch pieces
- 1 to 2 teaspoons creole or Cajun seasoning
- 14.5 ounces petite diced tomatoes with onion, celery and green pepper (1 can)
- 1 medium onion diced
- 2 medium size bell peppers red, green or yellow, seeded, cored and cut in two inch strips
- 1 medium size yellow squash cut into bite size pieces
- 12 ounces precooked deveined and peeled shrimp
- Salt to taste
- 2 Tablespoons fresh chopped parsley
- Cooked Rice for serving (microwavable or minute rice is perfect for this recipe)
- Line a slow cooker with a Reynolds slow cooker liner.
- Place chicken and sausage in the slow cooker. Sprinkle with 1 to 2 teaspoons of seasoning depending on how seasoned you like things.
- Pour canned tomatoes on top of the chicken and sausage. Add onion, peppers and squash to the slow cooker.
- Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
- Mix well and stir in precooked shrimp. Cook for another 5 to 10 minutes on low heat.
- Place jambalaya in a serving bowl. Season with salt to taste. Sprinkle with chopped parsley.
- Serve in bowls with hot rice.
First published October 2014; Updated January 2021