Go Back

Slow Cooker Chicken Jambalaya

Slow Cooker Chicken Jambalaya with smoky Cajun-spiced rice and tender chicken cooked low-and-slow. Loaded with andouille, bell peppers, celery, tomatoes, and finished with a fluffy, fork-tossed texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun-Creole
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 1.5 lb boneless skinless chicken thighs cut into chunks
andouille sausage
  • 14 oz andouille sausage sliced into rounds
onion
  • 1 onion diced
green bell pepper
  • 1 green bell pepper diced
red bell pepper
  • 1 red bell pepper diced
celery
  • 3 celery stalks, chopped
garlic
  • 4 garlic cloves minced
diced tomatoes
  • 14.5 oz diced tomatoes 1 can
chicken broth
  • 2 cup chicken broth
cajun seasoning
  • 2 tbsp Cajun seasoning
dried thyme
  • 1 tsp dried thyme
smoked paprika
  • 1 tsp smoked paprika
cayenne pepper
  • 0.5 tsp cayenne pepper
long grain white rice
  • 1.5 cup long grain white rice uncooked
green onions
  • 1 green onions for garnish
fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the chicken thighs and andouille sausage in the slow cooker. Spread them out so the pieces sit in an even layer.
  2. Add the onion, green bell pepper, red bell pepper, celery, garlic, diced tomatoes, chicken broth, Cajun seasoning, thyme, paprika, and cayenne to the slow cooker. Stir thoroughly to combine all ingredients.
Cook until chicken is tender
  1. Cover and cook on low for 5–6 hours, until the chicken is tender. You should see the mixture bubbling gently and the vegetables softened.
  2. Alternatively, cover and cook on high for 3 hours, until the chicken is tender. Look for a consistent simmer and very soft chicken chunks.
Cook the rice
  1. Stir in the long grain white rice, then cover the slow cooker. Keep the lid on so the rice can absorb the liquid.
  2. Cook on high for 30–40 minutes until the rice is fully cooked and has absorbed the liquid. The jambalaya should look thick and the grains should be tender.
Finish and serve
  1. Fluff the jambalaya with a fork to loosen the rice and distribute the chicken and sausage. The texture should be fluffy, not soupy.
  2. Serve immediately, garnished with green onions and fresh parsley. Add the herbs right before serving for bright color and aroma.

Notes

Pro tip: if your slow cooker runs hot, start checking the rice at about 30 minutes on high to avoid over-soft grains. Store leftovers in the refrigerator up to 4 days; reheat gently with a splash of broth or water. Freezing is yes—freeze in portioned containers up to 2 months and thaw in the fridge before reheating. For a lighter option, use reduced-sodium chicken broth and choose a lower-sodium Cajun seasoning mix.