Slow Cooker Jambalaya Pasta is a mouth-watering family meal that’s perfect for any time of the year. This easy-to-make meal is packed with flavor and combines the classic Cajun flavors of chicken, smoked sausage, shrimp, and a blend of peppers and onions.
Jambalaya pasta is so flavorful! It is slow-cooked in a delicious blend of diced tomatoes, garlic, and Cajun spices to create a hearty and savory sauce. And the addition of cream gives the dish a rich and creamy texture that pairs perfectly with the tender shrimp and pasta.
This recipe is incredibly versatile, allowing you to customize it to your family’s tastes by adjusting the level of heat or by using your favorite smoked sausage. So, whether you’re looking for a comforting winter meal or a summertime dinner that won’t heat up the kitchen, this Slow Cooker Jambalaya Pasta is sure to be a hit with your family!
For more easy slow cooker meals, check out this delicious slow cooker Ritz chicken, slow cooker french onion chicken, Philly cheesesteak sandwiches in the Crockpot, and the easiest Crockpot chicken parm subs made with homemade chicken meatballs!
Key Ingredients
- Chicken: You will need chicken breasts that are boneless and skinless, and cut into bite-size pieces.
- Smoked Sausage: Adds a lot of flavor to the dish and is a classic ingredient in jambalaya. Choose your favorite type of smoked sausage.
- Celery: A few stalks of fresh celery are diced into small pieces and added to the slow cooker.
- Peppers and Onions: For convenience, we always keep a bag of frozen peppers and onions in my freezer that we like to throw into meals without having to prep anything.
- Diced Tomatoes: This is the base of the sauce. We used a can of diced tomatoes, but if you happen to only have fresh tomatoes, dice them and add them to make the sauce.
- Cajun Seasoning: Homemade or store-bought. Our favorite store-bought cajun seasoning is Slap ya Mama (We buy it from Walmart).
- Shrimp: Use large shrimp that is peeled and deveined. You can add fresh or frozen shrimp here.
- Heavy Cream: A splash of cream adds a creamy texture to the sauce and complements the other flavors.
- Pasta: To turn the jambalaya into a complete meal! We used bow ties, but use any type of pasta you prefer, any short shape like penne or another tube-shaped pasta works well for this dish.
Complete list of ingredients with quantities and instructions is located in the recipe card below
How To Make Jambalaya Pasta in the Slow Cooker
- Combine: To a slow cooker, add chicken, sausage, celery, garlic, peppers and onions, tomatoes, Cajun seasoning, and smoked paprika. Stir well to combine.
- Cook: Cover the slow cooker and cook on low heat for 6 hours or until the chicken is fully cooked and tender.
- Add Shrimp: About 30 minutes before serving, add the peeled and deveined shrimp to the slow cooker and continue cooking until the shrimp are cooked through.
- Cook and Add Pasta: While the shrimp is cooking, prepare the pasta according to the instructions on the box. Once the shrimp is fully cooked, add the heavy cream and cooked pasta to the slow cooker. Stir to combine and cook for an additional 5 minutes to allow the flavors to meld. Serve hot.
Recipe Tips
- If using fresh vegetables, chop them into small pieces for even cooking.
- If you prefer a lighter version of the dish, you can use half-and-half or milk instead of heavy cream.
- Use raw or cooked shrimp, depending on your preference. If using cooked shrimp, add it during the last 5 minutes (instead of 30).
- Adjust the amount of Cajun seasoning depending on how spicy you want your dish to be.
- If the sauce is too thin, you can add a cornstarch slurry to thicken it. Use equal amounts of cornstarch and water, stir them together, and add to the sauce. Cover, and allow to thicken for 10-15 minutes.
Recipe FAQs
Allow the dish to cool down to room temperature. Then, transfer the leftovers to an airtight container and refrigerate it for up to 3-4 days.
To freeze, transfer the cooled pasta to a freezer-safe container or zip-top bag and freeze for up to 2-3 months. When ready to eat, thaw the frozen jambalaya pasta in the refrigerator overnight and then reheat it in the microwave or on the stove until heated through.
It’s important to note that the pasta may absorb some of the sauce as it sits, so you may need to add a little extra liquid when reheating to restore the consistency of the dish.
You can add sliced zucchini (but make sure you only add it at the very end), other vegetables that work are diced carrots, mushrooms, and spinach.
Yes, it is very easy to make this dish on the stovetop. In a large dutch oven over medium heat, saute the chicken and sausage with a little bit of oil, then add the vegetables and spices and cook until tender. Add the diced tomatoes and seasonings, allow to simmer for 5-10 minutes. Then add heavy cream and stir in the cooked pasta and shrimp and cook until heated through.
Slow Cooker Jambalaya Pasta is a delicious and satisfying dish that you’ll find yourself making over and over again. With its bold Cajun flavors, tender chicken and shrimp, and creamy sauce, it’s sure to become a family favorite.
We hope that you give this recipe a try, and enjoy a taste of Louisiana in the comfort of your own home! If you try it, don’t forget to rate this recipe and review it in the comments box below the recipe card. We love hearing from you!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Slow Cooker Jambalaya Pasta
Equipment
Ingredients
- 1 pound chicken breast or tenderloins, cut into bite size pieces
- 14 ounces smoked sausage cut into bite size pieces
- 3 stalks celery diced
- 3 cloves garlic minced
- 20 ounces frozen peppers and onions
- 28oz can diced tomatoes
- 1 ½ tablespoons cajun seasoning
- 1 teaspoon smoked paprika
- 12 ounces shrimp peeled and deveined, large size
- ½ cup heavy cream
- 16 ounces dried pasta cooked according to the box directions
Instructions
- To a slow cooker, add chicken, sausage, celery, garlic, peppers and onions, diced tomatoes, Cajun seasoning, and smoked paprika. Stir well to combine.
- Cover the slow cooker and cook on low heat for 6 hours or until the chicken is fully cooked and tender.
- About 30 minutes before serving, add the peeled and deveined shrimp to the slow cooker and continue cooking until the shrimp are cooked through.
- While the shrimp is cooking, prepare the pasta according to the instructions on the box.
- Once the shrimp is fully cooked, add the heavy cream and cooked pasta to the slow cooker. Stir to combine and cook for an additional 5 minutes to allow the flavors to meld. Serve hot.
Notes
- If using fresh vegetables, chop them into small pieces for even cooking.
- If you prefer a lighter version of the dish, you can use half-and-half or milk instead of heavy cream.
- Use raw or cooked shrimp, depending on your preference. If using cooked shrimp, add it during the last 5 minutes (instead of 30).
- Adjust the amount of Cajun seasoning depending on how spicy you want your dish to be.
- If the sauce is too thin, you can add a cornstarch slurry to thicken it. Use equal amounts of cornstarch and water, stir them together, and add to the sauce. Cover, and allow to thicken for 10-15 minutes.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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