Slow Cooker Chicken Jambalaya is a wonderfully easy dish that brings together tender chicken, smoky sausage, rice, and a mix of vibrant veggies all cooked low and slow in a flavorful blend of spices. It’s a hearty, comforting meal with a little bit of a kick, perfect for busy days when you want something tasty without too much fuss.
I love throwing everything in the slow cooker in the morning and letting it do its magic throughout the day. The best part is how the flavors really get to know each other, making every bite taste richer and more satisfying. Plus, it feels so good to come home to a warm kitchen and a ready meal waiting for you—no last-minute scrambling needed.
My favorite way to enjoy this jambalaya is right at the table with a sprinkle of fresh parsley and a side of crusty bread to soak up all the delicious juices. It always reminds me of relaxed family dinners where everyone’s chatting and savoring the simple, comforting food together.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work well here for tenderness. If you prefer, chicken thighs add more flavor and stay juicier during slow cooking.
Smoked Sausage: Andouille is classic for jambalaya. If unavailable, kielbasa or any smoked sausage will do. For less spice, opt for a milder sausage.
Rice: Long-grain white rice is best because it cooks evenly without getting mushy. Avoid instant rice here, as it won’t hold up well in the slow cooker.
Shrimp: Optional but boosts flavor and texture. Use peeled and deveined shrimp to cook gently at the end. You can skip if you prefer a simpler dish.
Vegetables: The green bell pepper, onion, celery, and garlic make up the “holy trinity” of Cajun cooking, giving the dish its base flavor. Fresh veggies always taste best, but frozen bell pepper and celery can work in a pinch.
How Can I Prevent the Rice from Becoming Mushy in the Slow Cooker?
Rice texture is a common worry when using slow cookers because it can overcook easily. Here are some tips to keep the rice just right:
- Use long-grain white rice, which separates nicely.
- Measure your liquid carefully. Too much will make the rice mushy.
- Add the rice about halfway through the cooking time if you want extra control, but adding it from the start as in this recipe works well if liquid ratios are correct.
- Aim to cook on low heat rather than high to let rice absorb gently.
- Avoid stirring too much after cooking starts to keep grains intact.
Following these steps should give you rice that’s tender but not mushy, perfectly soaking up all the flavorful broth and spices.
Equipment You’ll Need
- Slow cooker – This is the main tool that makes everything easy and hands-off. I love how it frees up time while making the dish flavorful.
- Skillet – To brown the chicken and sausage, which adds extra flavor and color to your jambalaya.
- Cutting board and knife – For chopping vegetables and meat. A sharp knife makes it quicker and safer.
- Measuring cups and spoons – To ensure you add the right amount of ingredients, especially spices and liquids.
- Wooden spoon or spatula – For stirring ingredients without scratching your skillet or slow cooker.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for more juicy, tender meat with richer flavor.
- Swap smoked sausage for chorizo or turkey sausage for different spice levels and flavors.
- Add chopped okra or chopped tomatoes for extra texture and authentic Southern flair.
- Spice it up with hot sauce or more cayenne pepper if you like extra heat and kick.
Slow Cooker Chicken Jambalaya
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts, cut into chunks
- 12 oz smoked sausage (Andouille or kielbasa), sliced
- 1 cup long-grain white rice, uncooked
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1 cup peeled, deveined shrimp (optional)
- 1 green bell pepper, diced
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- 2 bay leaves
- 2 tbsp olive oil
- ¼ cup fresh parsley, chopped (for garnish)
Time Needed
This dish takes about 10-15 minutes to prep, plus 3-6 hours cooking time in the slow cooker depending on your setting. Overall, plan for 4 to 6 hours for the best flavor and texture.
Step-by-Step Instructions:
1. Brown Chicken and Sausage:
Heat olive oil in a skillet over medium-high heat. Add the chicken chunks and sausage slices. Cook them until they are nicely browned on all sides, about 5-7 minutes. Once browned, move them to your slow cooker.
2. Sauté Vegetables:
Using the same skillet, add the diced onion, green bell pepper, celery, and minced garlic. Cook for 3-4 minutes until the veggies soften and start to smell wonderful. Then, transfer these to the slow cooker with the meat.
3. Add Rice and Seasonings:
To your slow cooker, add the uncooked rice, diced tomatoes with juice, chicken broth, smoked paprika, thyme, oregano, cayenne pepper, black pepper, salt, and bay leaves. Stir everything gently to mix all the ingredients well.
4. Slow Cook the Jambalaya:
Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours. The rice should be soft and absorb most of the liquid when done.
5. Add Shrimp:
About 20 minutes before cooking ends, stir in the shrimp (if using). Cover again and let the shrimp cook until it turns pink and opaque, about 15-20 minutes.
6. Final Touches and Serve:
Remove the bay leaves from the jambalaya. Give the dish one last gentle stir and taste to adjust salt or pepper if needed. Spoon into bowls and sprinkle with fresh parsley before serving.
Enjoy your warm, comforting Slow Cooker Chicken Jambalaya!
Can I Use Frozen Chicken in This Recipe?
Yes, you can, but make sure to thaw it completely before cooking. Thaw frozen chicken overnight in the fridge or use the cold water method, then pat dry to avoid extra moisture in the slow cooker.
Can I Make This Jambalaya Vegetarian?
Absolutely! Swap the chicken and sausage for hearty vegetables like mushrooms, zucchini, and extra bell peppers. Use vegetable broth instead of chicken broth to keep the flavors balanced.
How Should I 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, stirring occasionally to warm evenly.
Can I Prepare This Dish Ahead of Time?
Yes! You can prep and brown the meat and veggies the day before, then refrigerate. When ready, combine everything in the slow cooker and cook as directed for fresh and flavorful results.
