Save This hearty slow cooker chicken jambalaya is my reliable answer to those busy nights when I want comfort food without a lot of fuss. Packed with savory sausage, juicy chicken, colorful peppers, Cajun spices, and plenty of rice, it is a one-pot meal that practically cooks itself while I get on with life.
The first time I made this I was amazed at how hands-off it was and still turned out tasting like I had hovered over the stove all afternoon. My family looks forward to jambalaya night now and no one ever misses takeout.
Ingredients
- Chicken breasts: give the dish a lean, tender protein base
- Andouille sausage: provides that classic smoky heat look for a brand with plenty of seasoning
- Cajun seasoning: brings bold flavor and a little heat I try to use a salt-free blend so I can adjust salt myself
- Onion: adds aromatic sweetness and helps build the flavor foundation
- Celery: lends a subtle earthy crunch fresh stalks with firm ribs work best
- Red and green bell peppers: give color and a mild sweetness go for peppers that feel heavy and have shiny skin
- Garlic: offers a pungent depth always use fresh cloves for best taste
- Crushed tomatoes: bring tang and body to the sauce use a good-quality canned tomato for richer flavor
- Dried oregano: adds herbal notes choose a fragrant, green dried oregano for potency
- Chicken broth: pulls everything together with a savory backbone stick to low-sodium for more control
- Cooked rice: makes the jambalaya hearty and holds all the flavors go with long grain rice that does not get sticky
Instructions
- Prep the ingredients:
- Dice the onion, celery, and bell peppers so they cook evenly and release their flavors throughout the dish. Cut the chicken into bite-sized pieces and slice the sausage.
- Layer the slow cooker:
- Add chicken chunks, sliced sausage, Cajun seasoning, diced onion, celery, both peppers, minced garlic, crushed tomatoes, oregano, and chicken broth right into the slow cooker. Stir until everything is well combined and coated in the seasonings.
- Set to cook:
- Cover the slow cooker with its lid. If you have time, cook on low for six to eight hours for maximum flavor and tenderness. If you are short on time, cook on high for three to four hours. Check that the chicken is completely cooked through.
- Stir in the rice:
- About ten minutes before serving, gently mix in the cooked rice. Let it heat through so it soaks up the juices and flavors. Taste for seasoning and add extra Cajun spice if you want more heat.
- Serve and garnish:
- Ladle the jambalaya into bowls and sprinkle with chopped green onions or parsley for a fresh, herby finish. Serve warm, and enjoy every spoonful.
Save My favorite part about this recipe is scooping out the thick, savory jambalaya after a long day and seeing everyone dig in without complaint. For us, the Cajun sausage makes it feel special even if it is a regular weeknight.
Storage Tips
Let leftovers cool before storing in airtight containers in the fridge. Jambalaya will keep for up to four days and reheats beautifully in the microwave or on the stove. If your batch thickens too much, add a splash of broth or water to loosen it up.
Ingredient Substitutions
Almost any smoked sausage can replace andouille if needed and turkey or chicken sausage will lighten the dish. For extra veggies, throw in okra or a handful of spinach near the end. You can also swap cooked brown rice for added fiber and nuttiness.
Serving Suggestions
A scoop of this jambalaya stands on its own but it goes well with cornbread or a crisp green salad on the side. For those who love spice, sprinkle on hot sauce at the table. I sometimes put out extra fresh parsley and lemon wedges for a bright finish.
Cultural Notes
Jambalaya is a classic Creole and Cajun comfort food, born in Louisiana kitchens that blended French, Spanish, and West African flavors. The mix of meats, aromatics, and rice came from resourcefulness and became part of countless family celebrations.
Seasonal Adaptations
Add chunks of summer zucchini or corn for a seasonal twist Try turkey sausage and extra vegetables in the fall for a lighter feel Swap the proteins for shrimp just before serving for a coastal touch The first snow of winter makes this taste even better around my table. In the spring I love to add green peas for extra color.
Success Stories
Once I brought a batch of this chicken jambalaya to a potluck and there was not a drop left which always makes me smile. Friends still ask me for the recipe and second helpings are practically guaranteed.
Freezer Meal Conversion
To make this a freezer meal, assemble everything except the rice in a zip freezer bag and store flat. When ready to cook, thaw overnight and cook in your slow cooker as usual. Add the rice after cooking to keep the texture right.
Save This jambalaya guarantees a cozy, satisfying meal that is sure to please a crowd. Take a shortcut to comfort and let your slow cooker work its magic tonight.
Recipe FAQ
- → Can I use different types of sausage?
Absolutely! Smoked sausage or turkey sausage work well and provide distinct flavors. Pick your favorite based on dietary needs.
- → Can I substitute brown rice for white rice?
Yes, just adjust the cooking time for the rice. Use cooked brown rice and stir it in before serving as you would with white.
- → How spicy is this dish?
It has a mild to medium kick from Cajun seasoning, but you can add extra cayenne pepper for more heat if desired.
- → Can I make this ahead of time?
Yes, jambalaya stores well in the refrigerator for several days and reheats beautifully for leftovers or meal prep.
- → Is this suitable for a dairy-free diet?
This dish does not contain dairy. Just ensure the sausage you choose is dairy-free and gluten-free if needed.
- → What garnishes work best?
Chopped green onions and parsley add color and fresh flavor, making ideal garnishes just before serving warm.