Healthy Crockpot Chicken and Shrimp Jambalaya

A Healthy Crockpot Meal From My Kitchen To Yours

I have been crushing on this recipe lately so I wanted to share. It is one of the recipes in my personal recipe arsenal and has landed a spot on my Top 10 list. It is a one pot meal that is simple and easy to throw together but contains clean, whole-food ingredients. Perfect for all my friends out there who want to eat well but don’t particularly enjoy spending time in the kitchen. 

Serve it with a green vegetable of your choice (steamed broccoli, spinach, or roasted brussels are my favorites these days) and dinner is done!

I got the inspiration for this meal here. I have tweaked it and offer a variation at the end to amp up the nutritional profile. I personally am in love with this version!   

Try one, try both, modify according to your taste. I hope you like it as much as I do and that it becomes one of your dinner go-tos as well.

Crockpot Chicken and Shrimp Jambalaya

Ingredients:

• 1 pound chicken breasts, cut into bite-sized pieces

• 1 onion, diced

• 2 bell peppers (any color), diced

• 4-5 stalks celery, diced

• 1 cup chicken stock (check out my post on how to make your own in your crockpot here)

• 1 tablespoon dried oregano

• 2 tablespoons Cajun or Creole seasoning

• 1 teaspoon dried thyme

• 1 teaspoon black pepper

• 2 bay leaves

• 2 (14 ounce) cans diced tomatoes

• 1 pound peeled and deveined shrimp, tails removed, cut in half

• 2 cups cooked brown rice (optional)

• Sea salt to taste

• 5-6 cups roughly chopped dark, leafy greens (kale, spinach, chard)*

Directions:

1. Combine everything except the shrimp and rice in the crockpot. 

2. Cook on low for 8 hours or on high for 4-5 hours (until chicken is cooked all the way through).

3. Add the shrimp to the crockpot and cook an additional 15-20 minutes (until shrimp become white in color and are cooked all the way through). Health Coach Tip: See the variation below for a delicious way to amp up the nutritional profile of this meal and add in a serving of greens!

4. Serve over brown rice if desired. 

5. Enjoy!

Variation*

Add in some greens after step 3. Roughly chop 5-6 cups of dark, leafy greens (kale, spinach, chard). Stir in the greens until wilted and serve. 

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