If you’re looking for a comforting, hands-off dinner that still feels like a warm hug on a plate, this Slow Cooker Chicken Jambalaya Recipe is exactly what you need. I absolutely love how the slow cooker melds all those bold Cajun flavors together while tenderizing the chicken and sausage perfectly. It’s spicy enough to keep things exciting, but not overwhelming, which means even picky eaters at my table can’t get enough of it.
What makes this Slow Cooker Chicken Jambalaya Recipe a staple in my kitchen is how well it works for busy days—just toss everything in your crock pot in the morning and let it do the magic while you go about your day. Then by dinner time, you’ll have a rich, hearty meal waiting for you that feels like a special occasion but without any of the fuss. Trust me, once you try this, it’ll be a go-to for those days when you want comfort food without the stress.
Why You’ll Love This Recipe
- Hands-off cooking: Simply combine ingredients in your slow cooker and enjoy all day without checking constantly.
- Balanced spice level: Cajun seasoning adds just the right kick without overpowering your palate.
- Family favorite: Even kids who are hesitant about spicy food tend to love this hearty, flavorful dish.
- Versatile meal: It’s perfect for a cozy weeknight but elegant enough to impress guests with minimal effort.
Ingredients You’ll Need
Each ingredient plays its part in building those classic jambalaya flavors, and most are pantry staples or easy to find at the grocery store. Picking quality sausage and fresh veggies will really amplify the taste.
- Chicken breasts: I like to use boneless, skinless breasts for quick cooking and easy shredding, cut into bite-sized pieces to ensure tenderness.
- Andouille sausage links: Smoky and slightly spicy, this sausage brings authentic Cajun flavor; feel free to substitute kielbasa if you prefer.
- Cajun seasoning: A blend of paprika, cayenne, garlic powder, and herbs that adds that unmistakable heat and complexity.
- Onion: Diced small to melt into the sauce, giving subtle sweetness and depth.
- Red bell pepper: Adds vibrant color and a touch of natural sweetness.
- Green bell pepper: Complements the red pepper with its slightly earthy flavor.
- Celery stalks: Sliced to contribute crunch and aromatic background notes—don’t skip it!
- Minced garlic: Garlic is essential here for bold taste; fresh always wins over powder in my experience.
- Crushed tomatoes: Bring acidity and body to the base, creating a rich sauce.
- Dried oregano: Herbs like oregano round out the flavor profile with a subtle earthiness.
- Chicken broth: Adds moisture and depth; homemade or low-sodium store-bought both work.
- Cooked rice: Added at the end to soak up all those amazing flavors without getting mushy.
Variations
One of the reasons I love making this Slow Cooker Chicken Jambalaya Recipe is its flexibility—you can easily adjust the heat level or switch up the proteins to suit your mood.
- Spicy boost: I sometimes add extra cayenne or hot sauce to dial up the heat when my family craves a little extra kick.
- Shrimp swap: For a seafood twist, I replace chicken with peeled shrimp added during the last 30 minutes of cooking to keep them tender.
- Vegetarian version: Skip the sausage and chicken, load up on bell peppers, celery, and mushrooms, and add some smoked paprika for depth.
- Brown rice: Feel free to use brown rice instead of white for a nuttier flavor and added fiber; just adjust cooking time accordingly.
How to Make Slow Cooker Chicken Jambalaya Recipe
Step 1: Prep and Layer Your Ingredients
Start by dicing your chicken into roughly 1-inch pieces and slicing the andouille sausage into half-inch rounds. Chop all your veggies—onion, both bell peppers, and celery—so they’re ready to go. Don’t forget to mince the garlic! I like to layer these in the slow cooker starting with the chicken and sausage on the bottom so they cook evenly, then top with veggies, spices, crushed tomatoes, oregano, and chicken broth.
Step 2: Slow Cook on Low or High
Cover your slow cooker and set it on low for 6 to 8 hours if you have the time. If you’re in a hurry, 3 to 4 hours on high works too. You’ll know it’s ready when the chicken is fully cooked through and tender, and all those ingredients have turned into a fragrant, slightly saucy jambalaya base. Resist the temptation to lift the lid too often—it slows down the cooking!
Step 3: Stir in the Cooked Rice and Serve
Once the jambalaya base is cooked, stir in your cooked rice and give it a good mix to incorporate evenly. The rice absorbs the tasty juices, making the whole dish cohesive. I usually keep the slow cooker on warm for 10-15 minutes after adding rice, just so everything melds together nicely without overcooking the rice. Then serve it up hot—your family will be delighted.
Pro Tips for Making Slow Cooker Chicken Jambalaya Recipe
- Use Andouille for Authentic Flavor: I always choose good-quality andouille sausage because its smoky richness really elevates the dish.
- Don’t Skip Prepping Ingredients: Having everything diced and ready makes assembly faster and ensures even cooking in the slow cooker.
- Cook Rice Separately: Adding cooked rice at the end prevents mushy texture and lets the rice soak up just enough sauce.
- Avoid Overcooking: Keep an eye on your slow cooker time, especially on high, to keep chicken tender and juicy without drying out.
How to Serve Slow Cooker Chicken Jambalaya Recipe
Garnishes
Whenever I serve this jambalaya, I love topping it with freshly chopped green onions and a sprinkle of chopped parsley—both add a pop of color and fresh flavor that brightens up the dish. A squeeze of fresh lemon or lime juice just before serving adds a wonderful zing that balances the richness. If you enjoy some heat, a dash of hot sauce on the side is perfect.
Side Dishes
My go-to sides with this Slow Cooker Chicken Jambalaya Recipe are simple and fresh—like a crisp green salad with a tangy vinaigrette or a side of steamed green beans. Cornbread pairs beautifully here too; its slight sweetness softens the spicy bite and makes the meal even more satisfying. If you want something heartier, roasted veggies are another fantastic option.
Creative Ways to Present
For special occasions, I’ve tried serving this jambalaya in individual cast iron skillets, which keeps it warm longer and looks charming on the dinner table. Another trick I love is layering the jambalaya inside hollowed-out bell peppers—it makes for a fun, colorful presentation and adds a little something extra to each serving.
Make Ahead and Storage
Storing Leftovers
I store leftover jambalaya in an airtight container in the fridge, and it keeps really well for up to 3-4 days. The flavors deepen overnight, so leftovers sometimes taste even better. Just make sure to cool it completely before refrigerating to maintain that fresh texture.
Freezing
You can freeze Slow Cooker Chicken Jambalaya Recipe successfully—just let it cool, then portion it into freezer-safe containers or bags. It freezes well for up to 3 months. When freezing, I recommend leaving the rice separate if possible and adding it fresh when reheating to keep it from getting mushy.
Reheating
To reheat, I usually warm the jambalaya gently in a saucepan over medium heat, stirring frequently, and add a splash of chicken broth if it looks a bit dry. If you froze the rice separately, add it in near the end to warm through. Microwave works too for convenience, but stir halfway through to heat evenly.
FAQs
-
Can I use brown rice instead of white rice in the Slow Cooker Chicken Jambalaya Recipe?
Yes, you can substitute brown rice, but I recommend cooking it separately because it takes longer to cook and has a different texture. Add it after the slow cooker jambalaya base is done so it doesn’t get mushy or overcooked.
-
Is it okay to add uncooked rice directly to the slow cooker?
I don’t recommend adding uncooked rice directly because it often results in uneven cooking or a mushy texture. Cooking the rice separately ensures it has the perfect fluffiness when mixed in at the end.
-
Can I make this Slow Cooker Chicken Jambalaya Recipe spicier?
Definitely! You can increase the amount of Cajun seasoning, add cayenne pepper, or serve with hot sauce on the side. Just adjust gradually to make sure it suits your heat preferences.
-
What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in sealed containers and thaw in the fridge overnight before reheating.
Final Thoughts
This Slow Cooker Chicken Jambalaya Recipe has become a cherished part of my dinner rotation because it’s flavorful, simple, and comforting without any stress. I love how it fills the house with incredible aromas while I’m out and about, and then how everyone gathers eagerly when it’s time to eat. If you’re on the fence, I really encourage you to give it a try—you’ll find it’s a perfect blend of bold Cajun flair and easy weeknight cooking all in one pot.
Print
Slow Cooker Chicken Jambalaya Recipe
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 8 hours 15 minutes maximum
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Southern, Cajun
Description
A flavorful and hearty Slow Cooker Chicken Jambalaya featuring tender chicken breasts, spicy andouille sausage, and a medley of vegetables simmered with Cajun seasoning and crushed tomatoes. This easy, hands-off recipe combines all ingredients in a slow cooker, finishing with cooked rice for a satisfying Southern-inspired meal perfect for family dinners.
Ingredients
Meat
- 1 1/2 lbs chicken breasts, diced into 1 inch pieces
- 1 lbs andouille sausage links, sliced into 1/2 inch pieces
Vegetables
- 1/2 onion, diced into small pieces
- 1 red bell pepper, diced into large pieces
- 1 green bell pepper, diced into large pieces
- 2 stalks celery, sliced
- 2 tsp minced garlic
Pantry
- 1 Tbsp Cajun seasoning
- 1 can crushed tomatoes (14.5 oz)
- 2 tsp dried oregano
- 1 cup chicken broth
- 3 cups cooked rice
Instructions
- Prepare Ingredients: Dice the chicken breasts into 1 inch pieces, slice the andouille sausage into 1/2 inch pieces, and chop the onion, red and green bell peppers, celery, and mince the garlic.
- Combine in Slow Cooker: Place the diced chicken, sliced sausage, vegetables, Cajun seasoning, crushed tomatoes, dried oregano, minced garlic, and chicken broth into the crock pot. Stir gently to combine.
- Cook: Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is cooked thoroughly and the flavors have melded.
- Add Rice: Stir in the cooked rice just before serving to heat through and combine with the jambalaya mixture.
- Serve: Serve warm in bowls and enjoy a rich, hearty jambalaya that’s packed with flavor and just the right amount of heat.
Notes
- This crock pot jambalaya is a comforting, one-pot meal ensuring tender chicken and flavorful sausage paired with vibrant vegetables and Cajun spices.
- You can adjust the amount of Cajun seasoning if you prefer less heat.
- Using pre-cooked rice prevents it from becoming mushy during slow cooking.
- For a spicier version, consider adding cayenne pepper or hot sauce to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 506 kcal
- Sugar: 5 g
- Sodium: 851 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 127 mg
