Slow Cooker Chicken Jambalaya is a fantastic one-pot meal that’s packed with flavor and super easy to make. It combines tender chicken, smoky sausage, and a mix of rice, veggies, and Cajun spices all cooked low and slow to bring out those rich, hearty tastes. The best part is how the flavors blend together perfectly, giving you a comforting meal without the fuss of watching over the stove.
I love making this jambalaya when I want a warm, filling dinner with minimal effort. Toss everything into the slow cooker in the morning, and by dinner time, you’ve got a dish that tastes like it’s been simmering for hours. I usually add extra bell peppers and a splash of hot sauce to give it a nice kick, and it always turns out just right. It’s a crowd-pleaser in my house, and everyone asks for seconds.
One of my favorite ways to serve this dish is with a simple green salad or some crusty bread on the side. It makes me feel like I’ve got a little piece of Louisiana right at my table. Plus, leftovers heat up really well the next day, making it perfect for busy evenings. If you’re into easy meals that are full of bold, comforting flavors, Slow Cooker Chicken Jambalaya might just become your new go-to!
Key Ingredients & Substitutions
Chicken: I like using thighs because they stay juicy during slow cooking, but chicken breasts work fine too if you prefer leaner meat.
Smoked Sausage: Andouille is classic for jambalaya, but kielbasa or any smoked sausage adds great flavor. For a milder option, try turkey sausage.
Rice: Long-grain white rice cooks well in the slow cooker. Avoid instant or parboiled rice as they can get mushy. Brown rice needs a longer cooking time.
Vegetables: Onion, bell pepper, celery, and garlic form the traditional “holy trinity” in Cajun cooking. Fresh veggies add needed flavor and texture.
Spices: Thyme, paprika, cayenne, and oregano give jambalaya its distinct kick. Adjust cayenne to control heat—start small if you’re sensitive to spice.
Shrimp: Optional but adds authentic seafood taste. Add shrimp late so they don’t overcook and turn rubbery.
How Do I Prevent the Rice from Getting Mushy in the Slow Cooker?
Rice can get mushy if cooked too long or with too much liquid. Here’s how to avoid that:
- Use long-grain white rice, which holds up best in slow cookers.
- Add the right amount of liquid—usually 2 cups for 1 cup of rice works well.
- Stir ingredients gently after adding rice to mix evenly but avoid smashing.
- Cook on low for about 6-7 hours or on high for 3-4 hours, checking texture near the end.
- If using shrimp, add it just 30 minutes before serving to keep it tender.
- If rice isn’t done when chicken is cooked, give it a quick stir and cover to let it steam a bit more off heat.
Equipment You’ll Need
- Slow cooker – I love using it because it cooks everything evenly and makes cleanup easy.
- Cutting board and knife – for chopping vegetables and chicken.
- Measuring cups and spoons – to keep the ingredients just right.
- Stirring spoon – for mixing everything in the slow cooker without breaking up ingredients.
- Optional: kitchen tongs or slotted spoon – helpful for adding shrimp or serving.
Flavor Variations & Add-Ins
- Use turkey sausage or chicken sausage instead of smoked sausage for a leaner version.
- Add more veggies like okra, diced tomatoes, or even chopped spinach for extra nutrition.
- Spice things up by increasing cayenne or adding hot sauce at the end.
- Stir in cooked shrimp or crab meat in the last 30 minutes for seafood lovers.
Slow Cooker Chicken Jambalaya
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken thighs or breasts, cut into chunks
- 12 oz smoked sausage (such as andouille or kielbasa), sliced
- 1 cup uncooked long-grain white rice
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp dried oregano
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- ¼ cup fresh parsley, chopped (for garnish)
- Optional: ½ lb peeled shrimp (add in last 30 minutes of cooking)
How Much Time Will You Need?
This recipe will take about 10-15 minutes for prep and then 6-7 hours to cook on low, or 3-4 hours on high in your slow cooker. If you choose to add shrimp, cook them in the last 30 minutes to keep them tender and juicy.
Step-by-Step Instructions:
1. Combine the Veggies
Start by placing the diced onion, green bell pepper, celery, and minced garlic into your slow cooker. This forms the flavorful base for your jambalaya.
2. Add the Chicken and Sausage
Layer the chicken chunks and sliced smoked sausage over the veggies. These proteins will add great texture and flavor as they slow cook together.
3. Season the Dish
Sprinkle your dried thyme, paprika, cayenne pepper, oregano, black pepper, and salt evenly over the ingredients in the slow cooker for that classic Cajun taste.
4. Add Rice and Tomatoes
Pour in the uncooked rice and the can of diced tomatoes, including the juice. These will cook along with everything else and help soak up all the wonderful flavors.
5. Pour in Chicken Broth and Mix Gently
Add the chicken broth, then stir gently to combine it all without breaking up the meat or rice too much.
6. Slow Cook
Cover your slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The rice should be tender, and the chicken fully cooked when done.
7. Add Shrimp (Optional)
If adding shrimp, stir them into the slow cooker about 30 minutes before the cooking time ends. Cook until they turn pink and opaque.
8. Final Stir and Taste
Give everything a final gentle stir, and taste for seasoning. Add more salt, pepper, or cayenne if you want a little extra kick.
9. Garnish and Serve
Sprinkle the fresh chopped parsley on top for a bright, fresh finish. Serve your delicious jambalaya warm and enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure the chicken is fully thawed before adding it to the slow cooker. Thaw overnight in the fridge or use the cold water method for quicker thawing. This helps ensure even cooking.
Can I Make This Jambalaya Ahead of Time?
Absolutely! You can prepare the jambalaya during the day and keep it warm in the slow cooker on the “keep warm” setting, or refrigerate leftovers and reheat gently on the stove or microwave.
How Should I Store Leftovers?
Store leftover jambalaya in an airtight container in the fridge for up to 3-4 days. Reheat on the stove over medium-low heat, adding a splash of chicken broth if needed to loosen the rice.
Can I Substitute Brown Rice for White Rice?
You can, but brown rice takes longer to cook and may need extra liquid. For best results, pre-cook the brown rice or adjust the slow cooker time accordingly.
