Slow Cooker Chicken Jambalaya is a comforting, hearty dish packed with tender chicken, spicy sausage, rice, and a mix of colorful veggies all simmered together to create a flavorful and satisfying meal. It’s a perfect one-pot dinner that fills your kitchen with delicious aromas and doesn’t require much hands-on time.
I love making this jambalaya on busy days because I can simply throw everything into the slow cooker and let it work its magic while I take care of other things. The combination of spices and savory sausage always brings a smile to my face, and it’s a dish that feels like a warm hug on a plate.
This jambalaya tastes even better the next day, so I like to make a big batch to enjoy throughout the week. I usually serve it with some crusty bread or a simple green salad to keep things light. It’s a crowd-pleaser that’s easy to share, and it’s perfect for casual dinners or when friends drop by unexpectedly.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work well here, as they cook evenly and stay tender. You can swap for thighs if you prefer juicier, more flavorful meat.
Smoked Sausage: Andouille sausage is classic for jambalaya, but kielbasa or any smoked sausage can add that great smoky flavor. For a lighter option, try turkey sausage or omit it entirely.
Rice: Long-grain white rice is best since it cooks well in the slow cooker. Avoid instant or quick-cook rice, which can turn mushy. Brown rice isn’t ideal here because it takes longer to cook.
Cajun Seasoning: This spice blend brings the signature heat and flavor. If you don’t have it handy, mix paprika, garlic powder, cayenne, thyme, and black pepper for a simple substitute.
How Can You Prevent the Rice from Getting Mushy in the Slow Cooker?
Cooking rice in a slow cooker can be tricky because it can easily overcook or get mushy. Here’s what I do:
- Add the rice last and don’t stir it into the liquid. Just spread it evenly on top so it cooks with steam.
- Use the right amount of liquid — about 2 ½ cups broth for 1 cup rice in this recipe keeps it tender, not soggy.
- Check the rice around 4 hours on low or 2 hours on high, as slow cookers vary. If too firm, cook a bit longer; if too soft, reduce cooking time next time.
- Give it a gentle stir near the end to fluff the rice and mix all flavors.
With a little attention and these tips, you’ll get perfectly cooked rice that soaks up all the rich jambalaya flavors without turning mushy.
Equipment You’ll Need
- Slow cooker – I prefer a 6-quart size to give everything enough room to cook evenly and prevent spilling.
- Measuring cups and spoons – to measure ingredients accurately and keep the flavors balanced.
- Cutting board and knife – for chopping vegetables, chicken, and sausage easily.
- Stirring spoon or spatula – to gently mix ingredients without crushing the rice or meat.
- Optional: Garlic mincer or press – for quick and easy garlic preparation.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or Andouille sausage for a seafood or spicier taste. Add cooked shrimp at the end so it heats through without overcooking.
- Mix in chopped tomatoes or corn for added sweetness and texture.
- Use different spices like cumin, paprika, or cayenne to tweak the heat level or flavor profile.
- Finish with a squeeze of lemon or hot sauce for an extra punch right before serving.
Slow Cooker Chicken Jambalaya
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz smoked sausage (such as Andouille or kielbasa), sliced into rounds
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 cup long-grain white rice, uncooked
- 2 ½ cups chicken broth
- 2 tbsp tomato paste
Spices and Garnishes:
- 2 tsp Cajun seasoning (or to taste)
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
- Salt to taste
- 2 green onions, sliced for garnish
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare. The slow cooker does the rest, cooking your meal on low for 4 to 5 hours or on high for 2 to 3 hours. This hands-off cooking time gives you a rich, flavorful dinner without constant attention.
Step-by-Step Instructions:
1. Prepare Your Slow Cooker:
Spray the slow cooker insert with non-stick cooking spray or lightly grease it to prevent sticking.
2. Add Vegetables and Meat:
Start by placing the diced onion, green bell pepper, celery, and minced garlic into the slow cooker. Then layer the chicken pieces and sliced sausage on top.
3. Season and Add Liquids:
Sprinkle the Cajun seasoning, dried thyme, smoked paprika, black pepper, cayenne pepper (if using), and salt evenly over the ingredients. Pour in the diced tomatoes with their juices, tomato paste, and chicken broth. Give a gentle stir just to mix the broth and tomato paste, but don’t mix the rice yet.
4. Add the Rice:
Spread the uncooked rice evenly over the top of everything. Avoid stirring it into the other ingredients to prevent mushy rice.
5. Cook:
Cover the slow cooker with its lid and cook on the low setting for 4 to 5 hours, or on high for 2 to 3 hours. Your jambalaya is done when the chicken is cooked through, sausage heated, and rice tender.
6. Final Stir and Serve:
About 10 minutes before serving, gently stir the jambalaya to combine the rice with the other ingredients evenly. Taste the dish and adjust seasoning if needed. Serve hot and garnish with sliced green onions and chopped fresh parsley.
Enjoy your delicious, hearty slow cooker chicken jambalaya!
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure to fully thaw the chicken before adding it to the slow cooker. This helps ensure even cooking and food safety. Thaw in the fridge overnight or use the cold water method for quicker thawing.
Can I Substitute Brown Rice for White Rice?
Brown rice takes longer to cook and may not soften properly in the slow cooker within the same time frame. If you want to use brown rice, consider pre-cooking it partially or adding it later during the final hour of cooking.
How Do I Store Leftovers?
Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it feels dry.
Can I Make This Recipe Spicier or Milder?
Absolutely! Adjust the cayenne pepper and Cajun seasoning to control the heat level. For milder jambalaya, reduce or omit the cayenne. For extra kick, add more cayenne, hot sauce, or diced jalapeños.
