Looking for an incredibly easy and quick dinner to prepare? I’ve got your covered today! This Jambalaya comes from our Fix-It and Forget-It Slow Cooker Dump Dinners and Desserts, so you throw everything in, cover it and walk away! 15-20 minutes before you’re ready to eat, you add your shrimp and dinner is done and you’ll have an impressive, delicious meal on the table. It doesn’t get much easier than that!
For more incredibly easy “dump” recipes, you can purchase a copy of Fix-It and Forget-It Slow Cooker Dump Dinners and Desserts just about anywhere books are sold in store, or online. If you’d like to purchase a copy on Amazon, you can click here.
Doris M. Coyle-Zipp, South Ozone Park, NY
Makes 5-6 servings
Prep. Time: 15 minutes
Cooking Time: 2¼–3¾ hours
Ideal slow-cooker size: 5-qt.
3½–4-lb. roasting chicken, cut up
3 onions, diced
1 carrot, sliced
3–4 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. salt
¹⁄8 tsp. white pepper
14-oz. can crushed tomatoes
1 lb. shelled raw shrimp
2 cups cooked rice
1. Combine all ingredients except shrimp and rice in slow cooker.
2. Cover. Cook on Low 2–3½ hours, or until chicken is tender.
3. Add shrimp and rice.
4. Cover. Cook on High 15–20 minutes, or until shrimp are done.
Tip: Make your rice while your shrimp is cooking so you don’t have to wait, or make your rice the night before and heat it up while the shrimp is cooking.