Slow Cooker Chicken Jambalaya

Slow Cooker Chicken Jambalaya

A hearty one-pot comfort food packed with Cajun flavor, tender chicken, savory andouille sausage, and bold spices. This easy crockpot recipe combines all the classic jambalaya ingredients for a delicious, no-fuss weeknight dinner.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Cajun, Southern

Calories: 425

Ingredients Equipment Method Notes

Ingredients

1.5 lbs boneless, skinless chicken breast diced into 1-inch pieces
12 oz andouille sausage sliced into 1/4-inch rounds
1 tbsp Cajun seasoning
1 large yellow onion chopped into bite-size pieces
1 medium red bell pepper chopped into bite-size pieces
1 medium green bell pepper chopped into bite-size pieces
2 stalks celery chopped into bite-size pieces
4 cloves fresh garlic minced
14.5 oz crushed tomatoes 1 can (or diced tomatoes)
1 cup chicken broth
3 cups cooked white rice prepared separately
2 bay leaves optional
2 tbsp fresh parsley chopped, for garnish
2 green onions sliced, for garnish

Equipment

Slow cooker (Crock Pot)
cutting board
sharp knife
Measuring spoons

Method

Prepare all ingredients: dice chicken breast into 1-inch pieces, slice andouille sausage into rounds, and chop onion, bell peppers, and celery into bite-sized pieces. Mince garlic.
Combine chicken, sausage, onion, red bell pepper, green bell pepper, celery, garlic, crushed tomatoes, chicken broth, and 1 Tbsp Cajun seasoning in slow cooker. Add bay leaves if using. Stir gently to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through.
While jambalaya cooks, prepare rice separately according to package directions (about 3 cups cooked rice).
Remove bay leaves if used. Stir cooked rice into the jambalaya and mix until well combined.
Taste and adjust seasoning if needed with additional Cajun seasoning or salt. Garnish with sliced green onions and chopped parsley. Serve warm.

Notes

Cook rice separately and mix in at the end for best texture. Remove bay leaves before serving if used. Adjust Cajun seasoning to your preferred spice level. Use good quality andouille sausage to enhance flavors. Leftovers taste even better the next day as ingredients marinate together.