Slow Cooker Chicken Jambalaya is a hearty, flavorful dish packed with tender chicken, smoky sausage, and plenty of spices that come together with rice and veggies. It’s like a taste of the South, simmering gently all day to create deep, comforting flavors that warm you up from the inside out.
I love making this jambalaya when I don’t have a lot of time to stand in the kitchen. You just toss everything into the slow cooker in the morning, set it, and forget it. The slow cooking lets all the ingredients mix and mingle, making every bite rich and delicious. Plus, the smell that fills the house is amazing and gets everyone excited for dinner.
My favorite way to serve this is straight from the slow cooker, spooned onto plates with a sprinkle of fresh parsley on top. It’s perfect as a one-pot meal, easy to share, and always makes enough for leftovers. I’ve found it’s a great crowd-pleaser, whether for a family dinner or when friends stop by unexpectedly.
Key Ingredients & Substitutions
Chicken breasts: These cook up tender and mild, soaking in the spices. You can swap for chicken thighs if you want juicier, more flavorful meat.
Smoked sausage: Andouille is traditional for jambalaya with its smoky, spicy kick. If you can’t find it, kielbasa or smoked chorizo work well.
Shrimp: Adds a nice seafood touch and cooks quickly. If you prefer no seafood, just leave it out or add extra sausage or chicken.
Rice: Long grain white rice is best because it cooks evenly without getting mushy. Avoid quick-cooking or instant rice for this recipe.
Vegetables: Bell pepper, onion, celery, and garlic build that classic Cajun “holy trinity” base. Fresh veggies give the best flavor, but frozen works if needed.
Spices: The Cajun seasoning blends paprika, thyme, oregano, and cayenne for that bold Southern flavor. You can adjust the heat to your taste or use a pre-made Cajun spice mix.
How Do You Get the Rice Perfectly Cooked in a Slow Cooker?
Rice in a slow cooker can be tricky—too much liquid and it gets mushy, too little and it stays hard. Here’s how I make sure it turns out just right:
- Rinse your rice well to remove extra starch; this helps prevent it from sticking and getting gummy.
- Add the rice toward the start with the liquid and other ingredients to let it cook slowly and absorb flavors.
- Check that you use the right amount of liquid—generally about double the rice volume (2 cups broth for 1 cup rice).
- Avoid stirring too much during cooking to keep the grains from breaking.
- Cook on low for a longer time for the best texture, but the recipe’s timing works well on high if you’re short on time.
Equipment You’ll Need
- Slow cooker – I love it because it frees up time and makes the flavors meld beautifully.
- Sharp knife – for chopping chicken, sausage, peppers, and onions easily and safely.
- Cutting board – provides a sturdy surface and helps keep things organized.
- Measuring cups and spoons – for accurate seasoning and liquids.
- Stir spoon or silicone spatula – to mix ingredients without scratching the slow cooker.
- Small bowl – to hold and add shrimp near the end of cooking.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for juicier, more flavorful meat.
- Swap smoked sausage with chorizo or kielbasa for different smoky and spicy profiles.
- Add diced tomatoes or hot sauce for extra acidity and heat.
- Include extra vegetables like okra or chopped spinach to boost nutrition and texture.
Slow Cooker Chicken Jambalaya
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 lb smoked sausage (such as Andouille), sliced
- 1/2 lb medium shrimp, peeled and deveined
- 1 cup long grain white rice, rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup bell pepper, diced (green preferred)
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 cups chicken broth
Spices and Seasonings:
- 2 tsp Cajun seasoning
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- Optional: hot sauce, to taste
For Garnish:
- 2 green onions, sliced
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare, then 6-7 hours on low or 3-4 hours on high in the slow cooker. Add another 20 minutes near the end for cooking the shrimp. It’s a great hands-off meal that’s ready when you are!
Step-by-Step Instructions:
1. Combine Ingredients in Slow Cooker:
Start by placing chicken pieces, sliced sausage, diced tomatoes (with their juice), diced bell pepper, onion, celery, minced garlic, and all the spices (Cajun seasoning, paprika, thyme, oregano, bay leaf, salt, and pepper) into the slow cooker. Stir gently to mix everything well.
2. Add Broth and Rice:
Pour in the chicken broth and add the rinsed rice. Stir again to evenly distribute all the ingredients throughout the slow cooker.
3. Cook the Jambalaya:
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The rice should be tender, and the chicken thoroughly cooked when it’s done.
4. Add the Shrimp:
About 20 minutes before serving, gently stir in the peeled and deveined shrimp. Cover and continue cooking on high for these last 20 minutes. This will cook the shrimp until they are pink and just firm.
5. Final Touches and Serving:
Remove the bay leaf from the jambalaya. Taste and adjust seasoning by adding more salt, pepper, or hot sauce if you like it spicy. Spoon the jambalaya into bowls, garnish with sliced green onions, and serve hot for a delicious, comforting meal.
Can I Use Frozen Shrimp in This Recipe?
Yes! Just make sure to thaw the shrimp completely before adding them to the slow cooker. Thaw them overnight in the fridge or quickly in cold water. Adding frozen shrimp directly can make the dish watery and affect cooking times.
Can I Substitute Brown Rice for White Rice?
You can, but brown rice takes longer to cook and may turn out harder in the slow cooker. If using brown rice, add extra cooking time and check moisture levels to avoid undercooked rice.
How Should I Store Leftovers?
Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of chicken broth if it seems dry.
Can I Make This Recipe Spicier or Milder?
Absolutely! Adjust the Cajun seasoning amount or add hot sauce to suit your heat preference. For milder flavor, reduce or omit spicy ingredients and use a milder sausage.
