Difficulty Medium
Cook Time 5 hours
Heat None
A hearty, spice-filled crockpot meal that brings together tender chicken, smoky sausage, and plump shrimp in a creamy Cajun-seasoned rice. Perfect for feeding a crowd without much fuss.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 2 lbs boneless skinless chicken breasts, shredded 1 lb andouille or smoked sausage, sliced into rounds 1 lb large shrimp, peeled and deveined 2 medium yellow onions, diced 8 cloves garlic, minced 2 cups corn kernels (fresh or frozen) 2 red bell peppers, diced 1 can (14.5 oz) diced tomatoes 2 cups uncooked Spanish rice 4 cups chicken stock 2 tablespoons chicken bouillon 1/4 cup Cajun seasoning 1 cup shredded cheddar cheese or grated Parmesan 1/2 cup heavy cream Directions 1 Add shredded chicken, sliced sausage, onions, garlic, corn, red peppers, and diced tomatoes to the crockpot. 2 Stir in the uncooked Spanish rice, chicken stock, bouillon, and Cajun seasoning until well combined. 3 Cover and cook on low for 5-6 hours or high for 3-4 hours, until rice is tender and liquid is absorbed. 4 About 20 minutes before serving, stir in the shrimp and heavy cream. Cover and cook until shrimp are pink and cooked through. 5 Turn off heat, stir in cheese until melted, adjust seasoning with more Cajun spice if needed, and serve hot.
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