Slow Cooker Chicken Jambalaya is a hearty and comforting dish that combines tender chicken, smoky sausage, rice, and a mix of colorful veggies all cooked slowly to blend the flavors perfectly. This easy recipe brings the vibrant taste of Louisiana right to your kitchen with a touch of spice and a satisfying, cozy texture.
I love making this jambalaya in my slow cooker because it frees me up during the day and fills the house with such a wonderful, inviting aroma. The best part is the way the rice soaks up all the tasty juices, making every bite rich and full of flavor. If you like a bit of heat, I usually add a little extra cayenne or hot sauce. It’s an easy way to adjust the spice to exactly how you like it.
For serving, I like to put some fresh parsley or green onions on top to add a pop of color and freshness. It’s great on its own, but also delicious with a side of crusty bread or a simple green salad. This Slow Cooker Chicken Jambalaya quickly becomes a weeknight favorite because it’s fuss-free, filling, and just plain good comfort food that the whole family enjoys.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work great here, but thighs add extra juiciness and flavor. If you prefer, use pre-cooked rotisserie chicken to save time.
Smoked Sausage: Andouille sausage is classic for jambalaya, but kielbasa or any smoked sausage will work. For a healthier spin, use a chicken or turkey sausage.
Rice: Long grain white rice cooks best in the slow cooker. Avoid instant or quick-cook rice, as it can get mushy. Jasmine rice adds a nice aroma if you want to try something different.
Vegetables: The trio of onion, celery, and bell peppers is known as the “holy trinity” in Cajun cooking. You can mix green and red bell peppers or use just one kind depending on what you have.
Spices: Paprika, thyme, oregano, and cayenne give jambalaya its bold flavor. Adjust cayenne to control the heat. Smoked paprika adds an extra depth, but regular paprika is fine too.
How to Get the Perfect Texture and Flavor in Slow Cooker Jambalaya?
Slow cookers can overcook rice if you’re not careful. Here’s how to avoid mushy jambalaya:
- Rinse your rice to wash off excess starch; this helps keep grains separate.
- Brown the sausage and chicken first to add flavor and texture.
- Add rice and broth last and avoid stirring too much once cooking starts.
- Keep an eye on cooking time—4-6 hours on low is usually perfect; beyond that, rice can overcook.
- If rice isn’t done, add a little more broth and cook a bit longer, but watch closely.
Finishing with fresh parsley or green onions brightens up the dish and adds a fresh contrast to the rich spices. If you want more heat, sprinkle in a dash of hot sauce after cooking.
Equipment You’ll Need
- Slow cooker (6-quart size) – I like this because it cooks everything evenly while I do other things.
- Skillet – useful for browning sausage and chicken to boost flavor before slow cooking.
- Cutting board and sharp knife – for chopping vegetables and slicing sausage.
- Measuring cups and spoons – to get the spices and liquids just right.
- Stirring spoon – for combining everything in the slow cooker.
Flavor Variations & Add-Ins
- Use cooked shrimp or crab meat near the end of cooking for a seafood twist.
- Swap chicken for andouille sausage or spicy chorizo to change the flavor profile.
- Add diced ripe tomatoes or a splash of hot sauce for extra zest.
- Mix in frozen peas or corn in the last 30 minutes for added sweetness and color.
Slow Cooker Chicken Jambalaya
Ingredients You’ll Need:
Main Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 ounces smoked sausage (such as Andouille or kielbasa), sliced
- 1 cup long grain white rice, rinsed
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, with juices
- 2 cups chicken broth
Seasonings and Extras:
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons olive oil (optional, for browning sausage or chicken)
- Fresh parsley or green onions, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time to chop ingredients and brown the meat (if you choose), plus 4-6 hours of slow cooking on low or 2-3 hours on high. It’s a hands-off meal that lets your slow cooker do the work, making dinner effortless and flavorful.
Step-by-Step Instructions:
1. Brown the Meat (Optional but Tasty):
Heat olive oil in a skillet over medium heat. Brown the sliced sausage for 3-5 minutes until it’s nicely caramelized. Remove and set aside. In the same skillet, lightly brown the chicken pieces for about 3 minutes per side. This step adds extra flavor but you can skip it for a quicker version. Transfer the browned meats to your slow cooker.
2. Add Vegetables and Rice to the Slow Cooker:
Into the slow cooker, add the rinsed rice, diced onion, green and red bell peppers, celery, minced garlic, and canned diced tomatoes (with juices). Pour in the chicken broth and sprinkle in all the seasonings: paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Stir gently to combine everything evenly.
3. Cook Until Tender and Flavorful:
Put the lid on the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. The jambalaya is ready when the rice is tender, the chicken is fully cooked, and the flavors have blended nicely.
4. Final Touches:
Give it a stir, taste, and add extra salt or cayenne pepper if you like it spicier. Garnish with fresh parsley or green onions before serving to add a fresh pop of color and flavor.
5. Serve and Enjoy:
Dish up your hearty jambalaya while it’s warm. It’s great on its own or paired with crusty bread or a simple green salad for a complete meal. Enjoy the cozy, comforting flavors of this classic Cajun dish!
Can I Use Frozen Chicken for This Jambalaya?
Yes, but make sure to fully thaw the chicken before adding it to the slow cooker. Frozen chicken can release extra liquid and affect cooking time and texture.
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 make sure there’s enough liquid for it to cook through.
How Should I Store Leftover Jambalaya?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it gets too thick.
Can I Make This Recipe Spicier or Milder?
Absolutely! Adjust the cayenne pepper to your preferred heat level, or add hot sauce after cooking. To make it milder, reduce or omit the cayenne pepper.
