Slow Cooker Chicken Jambalaya is a comforting, flavorful dish that brings together tender chicken, smoky sausage, hearty rice, and a colorful mix of veggies all simmered in a rich, spicy tomato sauce. It’s the kind of meal that fills your kitchen with amazing aromas and makes everyone excited to eat. The slow cooker does all the work, giving the flavors plenty of time to meld into something truly delicious.
I love how easy this recipe is to set up in the morning and then come home to a hot, ready-to-eat meal. It’s perfect for busy days or when you want something warm and satisfying without spending too much time in the kitchen. I usually add a little extra seasoning to suit my taste, and sometimes I throw in a handful of fresh parsley at the end for a bright, fresh touch.
My favorite way to enjoy this jambalaya is with a side of crusty bread to scoop up every last bit of the sauce. It’s also great for leftovers because the flavors seem to deepen overnight. Whenever I make it, it reminds me of cozy family dinners and good times sharing a meal, which makes it feel even more special.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work well here for tenderness. You can swap with thighs for extra juiciness and flavor, especially if you like darker meat.
Smoked Sausage: Andouille sausage brings authentic smoky spice. If unavailable, smoked kielbasa or even chorizo can be tasty alternatives.
Rice: Long grain white rice is best as it holds shape and cooks evenly in the slow cooker. Avoid instant or quick-cook rice, which may get mushy.
Vegetables: Green and red bell peppers add color and sweetness. You can use a mix of peppers you prefer or even add celery for a bit more crunch.
Cajun Seasoning: The spice blend is key for jambalaya’s flavor. If you don’t have Cajun spice, a mix of paprika, garlic powder, onion powder, oregano, thyme, and cayenne can work well.
How Can I Get the Rice Perfectly Cooked in the Slow Cooker?
Cooking rice in a slow cooker with other ingredients can be tricky. Here’s how to get tender, fluffy rice every time:
- Rinse the rice before adding it to remove excess starch; this prevents it from becoming sticky.
- Add enough liquid. Use 1.5 cups of chicken broth per cup of rice to give it enough moisture to cook fully.
- Layer ingredients carefully. Put rice and veggies at the bottom with meat on top for even cooking.
- Avoid opening the slow cooker lid during cooking to keep steam in.
- Check at 4 hours on low or 2 hours on high and stir gently to test rice tenderness.
These steps help the rice absorb flavors nicely while avoiding overcooking or mushiness. I find stirring gently before serving also helps combine everything well without breaking the rice grains.
Equipment You’ll Need
- Slow cooker – I love it because it does all the work and keeps the dish warm until you’re ready to eat.
- Skillet – useful for browning the sausage and chicken if you want extra flavor, but optional.
- Measuring cups and teaspoons – to keep your ingredients just right for perfect flavors.
- Knife and cutting board – handy for chopping peppers, onions, and garlic with ease.
- Stir spoon or spatula – for mixing ingredients in the slow cooker and tasting the dish.
Flavor Variations & Add-Ins
- Swap chicken with shrimp or pork sausage for different textures and flavors. Shrimp cooks quickly, so add it later if you’re doing a mash-up.
- Use spicy chorizo instead of smoked sausage for a bold, fiery kick.
- Add chopped celery or scallions for extra crunch and freshness.
- Sprinkle with hot sauce or a squeeze of lemon before serving for extra zing.
Slow Cooker Chicken Jambalaya
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into chunks
- 1 lb smoked sausage (Andouille or smoked kielbasa), sliced into rounds
- 1 cup long grain white rice, rinsed
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 1/2 cups chicken broth
Seasonings:
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- 2 tablespoons olive oil (optional, for browning meat)
- Fresh parsley, chopped for garnish
Time Needed:
This recipe takes about 10-15 minutes for prepping the ingredients. Cooking time is 4 to 5 hours on low setting in the slow cooker or 2 to 3 hours on high. Total time depends on your slow cooker settings, but the hands-on time is minimal.
Step-by-Step Instructions:
1. Brown the Meat (Optional):
If you want extra flavor, heat olive oil in a skillet over medium heat. Lightly brown the sausage slices and chicken chunks, about 3-4 minutes. This step gives the dish a deeper taste but can be skipped to save time.
2. Add Vegetables and Rice to Slow Cooker:
Place the diced onion, green and red bell peppers, minced garlic, and rinsed rice into the bottom of your slow cooker. This helps the rice cook evenly.
3. Layer Meat and Liquids:
Put the browned or raw chicken and sausage on top of the vegetables and rice. Pour in the diced tomatoes with their juice and chicken broth.
4. Season and Mix:
Sprinkle in the Cajun seasoning, smoked paprika, thyme, cayenne pepper (if using), salt, and black pepper. Gently stir everything to combine the spices with the other ingredients.
5. Cook:
Cover the slow cooker with the lid and cook on low for 4 to 5 hours, or on high for 2 to 3 hours. The rice should be tender and the chicken fully cooked by the end.
6. Adjust and Serve:
Check the seasoning and add more salt or pepper if needed. Garnish with fresh chopped parsley for a nice pop of color and freshness. Serve hot, ideally with some crusty bread on the side to enjoy every bite.
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure to fully thaw the chicken before adding it to the slow cooker. Thaw it overnight in the fridge or use the cold water method for faster thawing. This helps the chicken cook evenly and safely.
Can I Substitute Brown Rice or Other Rice Types?
Brown rice takes longer to cook than white rice, so it’s not recommended for this slow cooker recipe unless you adjust the cooking time accordingly. Stick with long grain white rice for the best texture and timing.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the jambalaya seems dry.
Can I Make This Ahead of Time?
Definitely! Prepare the ingredients and layer them in the slow cooker insert the night before, then refrigerate. When ready, just start the slow cooker as directed. For best results, let it come to room temperature for 15 minutes before cooking.
