Slow Cooker Chicken Jambalaya

Slow Cooker Chicken Jambalaya is a hearty, flavorful dish filled with tender chicken, juicy tomatoes, bell peppers, and spices that make your kitchen smell amazing. The slow cooker does all the work, blending the ingredients into a comforting mix of rice, meat, and veggies that’s perfect for a busy day.

I love making this recipe when I want something warm and filling without spending a lot of time in the kitchen. It’s one of those dishes that tastes even better the next day, so I usually make a big batch to enjoy leftovers. Plus, it’s so easy to toss everything in the slow cooker and forget about it until dinnertime.

One of my favorite ways to serve this jambalaya is with a simple green salad or some crusty bread to soak up all the tasty juices. It’s a meal that brings people together and always gets compliments, whether it’s a family dinner or a casual get-together with friends.

Key Ingredients & Substitutions

Chicken: Boneless, skinless chicken breasts work great here for tender pieces. You can swap with thighs for extra juiciness and flavor if you like.

Sausage: Andouille sausage gives a smoky, spicy kick. If you can’t find it, use smoked kielbasa or any smoked sausage you enjoy.

Shrimp: Optional but adds nice texture and taste. You can skip this for a simpler jambalaya or replace with cooked chicken or extra sausage.

Rice: Long grain rice cooks best in the slow cooker. Avoid quick-cook or instant rice as they won’t absorb flavors well.

Vegetables & Spices: The bell pepper, celery, and onion create the classic “holy trinity” for flavor. Cajun seasoning and smoked paprika give the dish its characteristic spice and warmth. Adjust cayenne to control heat.

How Do You Get the Rice Just Right in a Slow Cooker?

Cooking rice in a slow cooker can be tricky because it can get mushy or undercooked. Here’s what I do for perfect texture:

• Add raw rice about 30 minutes before the end of cooking time. This prevents it from overcooking and turning mushy.
• Make sure there’s enough liquid in the slow cooker; 1 cup of rice needs about 1 ½ cups of liquid total in the recipe.
• If the dish seems dry when adding rice, add a splash of chicken broth or water to keep it moist.
• Stir rice gently into the slow cooker to mix with the cooking juices and avoid clumps.
• Use long grain rice for best results—it’s less sticky and holds up well in slow cookers.

Equipment You’ll Need

• Slow cooker (6-quart size is perfect) – I prefer this size so there’s room for all ingredients without overflowing.
• Skillet or sauté pan – to brown the chicken and sausage, which adds flavor and a nice color.
• Wooden spoon or spatula – for stirring everything in the skillet and slow cooker.
• Measuring cups and spoons – to measure liquids, rice, and spices accurately.
• Sharp knife and cutting board – for chopping chicken, vegetables, and sausage.
• Kitchen tongs – handy for adding or removing shrimp or handling hot ingredients.

Flavor Variations & Add-Ins

• Proteins: Swap chicken for turkey or add cooked crab meat for a seafood twist.
• Cheeses: Top with shredded cheddar or Monterey Jack after cooking for extra richness.
• Veggies: Mix in chopped okra, diced zucchini, or corn for added texture and flavor.
• Spices & Heat: Increase cayenne or add hot sauce if you like it spicy, or include a bay leaf for a subtle herbal note.

Slow Cooker Chicken Jambalaya

Ingredients You’ll Need:

• 1 lb boneless, skinless chicken breasts, cut into chunks
• 1/2 lb andouille sausage, sliced
• 1/2 lb shrimp, peeled and deveined (optional)
• 1 cup long grain rice, uncooked
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup chicken broth
• 1 green bell pepper, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• 2 green onions, sliced (for garnish)
• Fresh parsley, chopped (optional for garnish)
• 1 tbsp olive oil

Time Needed:

This meal takes about 10 minutes for prep, 5 to 6 hours on low heat in the slow cooker (or 3 to 4 hours on high), plus an extra 30 minutes to cook the rice near the end. You can also add shrimp in the last 10-15 minutes if you like.

Step-by-Step Instructions:

1. Brown the Chicken and Sausage

Heat the olive oil in a skillet over medium heat. Add the chicken chunks and sausage slices, cooking until they get a nice light brown color (about 3-5 minutes). This step adds great flavor but you can skip it if you want to save time.

2. Mix Ingredients in Slow Cooker

Put the browned chicken and sausage into your slow cooker. Add the diced tomatoes (with their juice), chicken broth, diced bell pepper, onion, celery, garlic, Cajun seasoning, smoked paprika, cayenne pepper, thyme, salt, and pepper. Stir everything together well.

3. Slow Cook the Mixture

Cover the slow cooker and cook on low for 5-6 hours, or on high for 3-4 hours, until the chicken is tender.

4. Add the Rice

About 30 minutes before you’re ready to eat, stir in the uncooked rice to the slow cooker. Cover again and let it cook on low until the rice is tender, about 30 minutes.

5. Add Shrimp (Optional)

If you’re using shrimp, add it during the last 10-15 minutes. Stir gently and cook until the shrimp turn pink and are cooked through.

6. Finish and Serve

Taste your jambalaya and add more salt, pepper, or spices if you like. Serve hot, garnished with green onions and chopped parsley.

Can I Use Frozen Chicken or Shrimp?

Yes, but be sure to thaw them completely before adding to the slow cooker. Thaw in the fridge overnight or in a sealed bag submerged in cold water to keep the recipe safe and ensure even cooking.

Can I Make This Jambalaya Ahead of Time?

Absolutely! Prepare the jambalaya and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.

How Do I Adjust the Spice Level?

You can easily adjust the heat by reducing or increasing the cayenne pepper and Cajun seasoning. For less spice, omit the cayenne or start with half the amount and add more to taste after cooking.

What’s the Best Way to Store Leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. When reheating, add a little broth to loosen the rice and prevent it from drying out.