Slow Cooker Chicken Jambalaya is a hearty, one-pot dish bursting with flavor and easy to make. Tender chunks of chicken, smoky sausage, colorful bell peppers, and rice all cook together low and slow, soaking up a delicious blend of spices. It’s got just the right mix of spice and comfort to satisfy your taste buds without a lot of fuss.
I love how this recipe lets me put everything in the slow cooker in the morning and come home to a warm, ready-to-eat dinner. There’s something so comforting about the way all the flavors meld together over hours of cooking. Plus, using chicken and sausage gives it a nice balance of protein and heartiness that makes it a family favorite in my house.
When I serve this jambalaya, I like to add a little sprinkle of fresh parsley and a squeeze of lemon juice to brighten up the dish. It’s great on its own or paired with a simple green salad. If you’re feeding a crowd or want leftovers that taste even better the next day, this slow cooker version can’t be beat!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are tender and easy to cook in the slow cooker. You can swap for thighs if you want juicier, more flavorful meat.
Smoked Sausage: Andouille sausage adds authentic smokiness. If unavailable, kielbasa or smoked chorizo work well too.
Rice: Long-grain white rice cooks well in slow cooker dishes. Avoid instant or quick-cooking rice as they may get mushy.
Cajun Seasoning: This blend brings essential spice and depth. If you don’t have it, try a mix of paprika, garlic powder, onion powder, cayenne, and thyme.
How Do You Cook Rice Perfectly in a Slow Cooker Without It Getting Mushy?
Rice can be tricky in the slow cooker. Here’s how to get tender but not mushy results:
- Rinse the rice before adding to remove excess starch.
- Add the rice later in the cooking time if you can, but this recipe combines all ingredients upfront for convenience.
- Use the right amount of liquid—about 1 cup broth per 1 cup rice works well here.
- Don’t overcook. Stick to the suggested cook times: 5-6 hours low or 3-4 hours high.
- Fluff the rice gently with a fork before serving to separate the grains.
Equipment You’ll Need
- Slow cooker – I rely on it because it lets flavors meld without much hands-on time.
- Skillet – used to brown the sausage for extra flavor; optional but adds richness.
- Cutting board and knives – for chopping chicken, vegetables, and herbs easily.
- Measuring cups and spoons – to keep everything balanced and flavorful.
- Fork – for fluffing the rice before serving.
Flavor Variations & Add-Ins
- Use turkey sausage or chicken sausage for a leaner option or if you prefer a different flavor profile.
- Add diced okra or chopped spinach towards the end for extra vegetables and texture.
- Mix in some hot sauce or cayenne for an extra spicy kick.
- Top with fresh chopped parsley or green onions before serving for brightness and color.
Slow Cooker Chicken Jambalaya
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into chunks
- 12 oz smoked sausage, sliced (Andouille sausage preferred)
- 1 cup long-grain white rice, rinsed
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 cup chicken broth
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Spices & Seasonings:
- 1 ½ tsp Cajun seasoning
- 1 tsp paprika
- ½ tsp dried thyme
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
Garnishes:
- 2 green onions, chopped
- Fresh parsley, chopped
- 1 tbsp olive oil (optional, for sautéing sausage)
How Much Time Will You Need?
This slow cooker jambalaya takes about 10 minutes to prepare and 5-6 hours to cook on low, or 3-4 hours on high. The long slow cooking lets flavors blend beautifully, with minimal effort required!
Step-by-Step Instructions:
1. Brown the Sausage (Optional)
In a skillet over medium heat, add the olive oil (if using), then sauté the sliced sausage until it’s nicely browned, about 3-4 minutes. This step adds extra flavor but you can skip it for convenience. Transfer the sausage to your slow cooker.
2. Add Ingredients to the Slow Cooker
Put the chicken pieces, browned sausage, diced onion, green bell pepper, celery, and minced garlic into the slow cooker. Then add the rinsed rice, diced tomatoes with their juice, chicken broth, Cajun seasoning, paprika, thyme, cayenne pepper, salt, and black pepper.
3. Cook the Jambalaya
Gently stir all ingredients to combine evenly. Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
4. Finish and Serve
Before serving, fluff the jambalaya with a fork to separate the rice. Taste and adjust seasoning if needed. Sprinkle with chopped green onions and fresh parsley. Serve warm and enjoy your hearty, flavorful meal!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to thaw the chicken completely before adding it to the slow cooker. This helps the chicken cook evenly and ensures food safety.
Can I Substitute Brown Rice for White Rice?
You can, but brown rice takes longer to cook. If using brown rice, increase the cooking time and add a little extra liquid to prevent it from drying out.
Can I Make This Jambalaya Spicier?
Absolutely! Add more cayenne pepper or a splash of your favorite hot sauce. You can also use spicy Andouille sausage for an extra kick.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it feels dry.
