If you’re looking for a hands-off, comforting dish that fills your home with amazing aromas, this Slow Cooker Chicken Jambalaya Recipe is exactly what you need. I love this because it captures all the vibrant, spicy flavors of classic jambalaya without the fuss of constantly tending to the stove. It’s perfect for busy days when you want dinner waiting for you, ready to go, with minimal prep.
When I first tried this recipe, I was blown away by how tender the chicken became and how well the spices melded together over hours of slow cooking. You’ll find that the combination of chicken, andouille sausage, peppers, and celery simmers into a rich, hearty meal that truly feels like a warm hug on chilly evenings. Trust me, once you make this Slow Cooker Chicken Jambalaya Recipe, it will become your go-to comfort food.
Why You’ll Love This Recipe
- Effortless Flavor: Simply toss in ingredients and let the slow cooker do the magic while you relax or take care of other things.
- Versatile and Family-Friendly: Mild spice with bold flavors that please both adults and kids alike.
- One-Pot Convenience: Minimal cleanup means more time savoring your meal and less scrubbing pots.
- Perfect Meal Prep: Makes great leftovers and freezes well, so you can enjoy it all week without extra effort.
Ingredients You’ll Need
Each ingredient in this Slow Cooker Chicken Jambalaya Recipe adds a layer of classic Cajun flavor and hearty texture. I like to shop for fresh bell peppers and celery to keep things vibrant, and be sure to pick a good-quality andouille sausage to get that smoky, spicy kick.
- Chicken breasts: Diced into bite-sized pieces so they cook evenly and soak up all the flavors.
- Andouille sausage links: Adds smoky, spicy depth; slice them to release their flavor throughout the dish.
- Cajun seasoning: The soul of the jambalaya—feel free to adjust to your spice tolerance.
- Onion: Diced small for sweetness and aroma that melts into the sauce.
- Red bell pepper: Adds a sweet pop of color and crunch when cut into larger pieces.
- Green bell pepper: The perfect complement to red pepper with its slightly bitter edge.
- Celery stalks: Thinly sliced to give a subtle, savory backdrop.
- Minced garlic: Essential for that aromatic punch—fresh is always best.
- Crushed tomatoes: Creates a rich, tangy base that ties all ingredients together.
- Dried oregano: Offers an earthy note balancing the heat and acidity.
- Chicken broth: Adds moisture and depth without overpowering flavors.
- Cooked rice: Stirred in last to maintain texture and prevent sogginess.
Variations
I love experimenting with this Slow Cooker Chicken Jambalaya Recipe because it’s so flexible—you can easily switch things up to suit your mood or dietary needs, and it still turns out fantastic. Feel free to make it your own!
- Use shrimp instead of chicken: I swapped it once for a seafood version which was fantastic; just add shrimp in the last 30 minutes so they don’t overcook.
- Make it vegetarian: Skip the sausage and chicken and add hearty veggies like mushrooms and zucchini—double up on the spices for boldness.
- Spice it up: For those who love heat, boost the Cajun seasoning or toss in a few dashes of hot sauce during cooking.
- Brown rice swap: To make it a bit healthier or for extra texture, brown rice works well but cook it separately to add at the end.
How to Make Slow Cooker Chicken Jambalaya Recipe
Step 1: Prep Your Ingredients
Start by dicing your chicken breasts into about 1-inch pieces so they cook evenly. Slice the andouille sausage into half-inch rounds to release those amazing smoky flavors during cooking. Chop your onion finely, and dice the red and green bell peppers into large chunks so they keep a slight bite. Don’t forget to slice your celery thinly and mince the garlic fresh for the best aroma.
Step 2: Layer Everything Into the Slow Cooker
Pop all the prepared veggies, chicken, sausage, Cajun seasoning, crushed tomatoes, dried oregano, and chicken broth into your slow cooker. Give it a gentle stir to combine everything, but don’t overmix—you want some texture in there. Cover the slow cooker and set it to low for 6-8 hours, or high if you’re short on time, for about 3-4 hours. The low and slow method develops the best deep flavor and super tender chicken.
Step 3: Finish with the Rice
About 15 minutes before serving, stir in your cooked rice to the jambalaya mixture. This way, the rice warms through without turning mushy. After mixing, taste and adjust the seasoning if needed—sometimes a little extra Cajun seasoning or salt brings it all to life.
Pro Tips for Making Slow Cooker Chicken Jambalaya Recipe
- Use Fresh Ingredients: I noticed the bell peppers and celery really shine when fresh, adding vibrant color and texture.
- Don’t Skip Browning Sausage: Sometimes I lightly brown sausage pieces before adding to the slow cooker for extra smoky flavor.
- Add Rice Last: Adding your cooked rice near the end prevents it from becoming mushy and preserves its fluffy texture.
- Adjust Seasoning at the End: Slow cooking mellows spices, so a final taste-test helps balance flavors perfectly.
How to Serve Slow Cooker Chicken Jambalaya Recipe
Garnishes
I love sprinkling freshly chopped parsley or green onions on top for a fresh burst of color and mild onion flavor. Sometimes, a few dashes of hot sauce or a squeeze of lemon juice brightens the whole dish and brings the flavors forward beautifully.
Side Dishes
For sides, I often pair this jambalaya with a crisp green salad or garlic bread to soak up any extra sauce. It also goes wonderfully with simple roasted vegetables or steamed green beans to balance the richness of the dish.
Creative Ways to Present
For dinner parties, I’ve served this Slow Cooker Chicken Jambalaya Recipe in mini cast iron skillets or over a bed of wild rice for a fancier touch. Lining the serving dish with fresh lettuce leaves adds a pop of color and keeps it festive. A side of cornbread muffins instantly makes it feel like a southern feast.
Make Ahead and Storage
Storing Leftovers
Leftover jambalaya stores beautifully in an airtight container in the fridge for up to 4 days. I find that the flavors develop even more overnight, which means lunch the next day is just as tasty as dinner.
Freezing
If you want to prep ahead, this recipe freezes really well without losing texture. Just portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Avoid freezing with rice mixed in; I usually freeze just the jambalaya base and add freshly cooked rice when reheating.
Reheating
When reheating, I recommend warming it gently on the stovetop over low heat with a splash of chicken broth to loosen it up. Stir often to prevent sticking, and add rice at the end to keep it fluffy and fresh.
FAQs
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Can I use frozen chicken for this Slow Cooker Chicken Jambalaya Recipe?
Yes, you can use frozen chicken, but it might extend the cooking time by an hour or so on low. Make sure your slow cooker reaches a safe temperature to cook the chicken thoroughly. For the best texture and safety, I usually recommend thawing the chicken before starting.
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How spicy is this Slow Cooker Chicken Jambalaya Recipe?
This version has a mild-to-medium heat level that works for most palates, thanks to the Cajun seasoning and andouille sausage. You can always adjust the spice by increasing the seasoning or adding hot sauce if you like it hotter.
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Can I make this recipe on the stovetop instead of a slow cooker?
Absolutely! You can brown your chicken and sausage in a large pot, then add the veggies, spices, tomatoes, and broth. Simmer gently for 25-30 minutes until cooked through, stirring occasionally. Add cooked rice at the end as usual.
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What type of rice works best for this dish?
Long-grain white rice is traditional and gives you that fluffy texture. You can also use brown rice if you prefer, but cook it separately to avoid altering the slow cooker’s liquid balance.
Final Thoughts
This Slow Cooker Chicken Jambalaya Recipe has become one of my favorite go-to dishes because it blends convenience with authentic, comforting flavors. I love how it fills my kitchen with that Cajun warmth without needing to watch over it constantly. Give it a try—you won’t regret having this hearty, flavorful dish waiting for you after a busy day.
Print
Slow Cooker Chicken Jambalaya Recipe
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high (estimated 480 minutes on low)
- Total Time: 8 hours 15 minutes (495 minutes)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun/Creole
Description
This Slow Cooker Chicken Jambalaya is a hearty and flavorful one-pot meal combining tender chicken breasts, spicy andouille sausage, vibrant bell peppers, and seasoned with Cajun spices. Perfectly cooked in a crock pot for hours, this dish offers deep, rich flavors with minimal hands-on time. Stirred together with cooked rice at the end, it makes a satisfying comfort food ideal for family dinners.
Ingredients
Meat
- 1 1/2 lbs chicken breasts, diced into 1 inch pieces
- 1 lb 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
Liquids and Seasonings
- 1 tbsp Cajun seasoning
- 1 can (14.5 oz) crushed tomatoes
- 2 tsp dried oregano
- 1 cup chicken broth
Other
- 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 vegetables as described. Mince the garlic for added flavor.
- Combine in Slow Cooker: Place the diced chicken, sliced sausage, onion, red and green bell peppers, celery, minced garlic, Cajun seasoning, crushed tomatoes, dried oregano, and chicken broth into the crock pot. Stir gently to combine.
- Cook: Cover the crock pot and cook on low heat for 6-8 hours, or alternatively on high heat for 3-4 hours, until the chicken is fully cooked and tender, and the flavors meld together.
- Add Rice: Once the chicken and vegetables are cooked through, stir in the 3 cups of cooked rice carefully to distribute evenly throughout the jambalaya.
- Serve: Serve the jambalaya warm. Enjoy this flavorful, comforting dish as a satisfying family meal.
Notes
- This crock pot jambalaya is a filling, robust meal featuring both chicken and spicy andouille sausage.
- The Cajun seasoning adds the perfect amount of heat to keep it interesting but still family-friendly.
- For best texture, use cooked rice added at the end of cooking rather than raw rice.
- If you prefer, add hot sauce or extra spices to increase the heat to your 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
