Warm Up with this Hearty & Spicy Crock Pot Recipe

It’s snowing again in New England. While we are all safe and cozy inside, what better way to warm-up than with a delicious crock pot recipe?


Today I am sharing one of my favorite slow cooker meals. A hearty and slightly spicy Jambalaya our family loves!

We make this fairly often throughout the winter. Not only does it leave the house smelling amazing, but it makes several servings. It’s perfect if you need to feed a hungry crowd or it’s perfect for meal prep if you aren’t trying to feed 10 people! It’s super easy to make and you end up with easy, heat-n-go meals to enjoy throughout the week. 

I have a large crock pot (6.5 quarts), but if you have a smaller one (around 4 quarts) or don’t want extra servings for the week, I would recommend cutting the recipe in half.

Hearty Crock Pot Jambalaya


2 cans (15 oz each) diced tomatoes (with juices)

2 cans (15 oz each) chicken broth (can also use veggie broth if desired)

2 cans (6 oz each) tomato paste

6 stalks celery (chopped)

2 red peppers (chopped)

1 orange pepper (chopped)

1 yellow pepper (chopped)

2 cups onions (chopped) I use one cup of white onions and one cup of red onions

1 1/2 Tablespoons minced garlic

2  Tablespoons dried parsley (flakes)

1 1/2 Tablespoons dried basil (flakes)

1 Tablespoon dried oregano

2 1/2 teaspoons salt

1 teaspoon cayenne pepper

1 teaspoon hot pepper sauce (we like Franks Red Hot)

2 pounds boneless skinless chicken breast (cubed)

2 pounds of sausage (cut into small slices)

1 pound of uncooked shrimp (peeled) Leave this in the fridge for later.


In a slow cooker, add all of the liquid ingredients first.

Next, add in the peppers, onions, celery, garlic, and seasonings.

Finally, add in the sausage and chicken. Stir everything together. (Don’t add the shrimp yet).

Cover and cook on low for about 6 hours. Ensure that chicken is thoroughly cooked (no longer pink) before proceeding to next step.

About 30 minutes prior to serving, stir in the shrimp and continue cooking on low.

When the shrimp turn pinkish (about 30 minutes) it’s done!

This is a great dish on its own, but you can also serve it over steamed rice or pasta (see the picture at the beginning of this post). We often enjoy it with a little garlic bread on the side.


This recipe takes about 45 minutes to prepare.

If you are pressed for time, you can make the prep even faster by purchasing pre-chopped veggies, onions, etc if they are available at your grocery store and in your grocery budget.

You can usually find minced garlic in the produce section as well. It’s a huge time saver and definitely worth the extra cost in my opinion. 


I like to use a dedicated pair of kitchen scissors to help me cut the chicken into cubes. It makes prepping way faster, as I am better with scissors than with sharp knives! Just make sure to clean them thoroughly after using them on raw meat. I use THESE from Kitchen-Aid (around $ 11) but anything similar will do the trick!


I also do a little taste-testing (if I am home) while this is cooking. We like things spicy in our house, so I will occasionally add a little more hot sauce or cayenne pepper during the last step after I stir in the shrimp.

If you try this recipe, I’d love to know your thoughts! I hope you enjoy it as much as our family does! Do you make crock pot recipes in the winter? What are some of your favorite meals to make? Please share below!

I'd love to hear your thoughts!

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