Slow Cooker Chicken Jambalaya is a comforting and flavorful dish that’s packed with tender chicken, smoky sausage, bell peppers, and rice all cooked together in a rich, spicy tomato sauce. It’s the kind of meal that fills your kitchen with amazing smells and makes everyone excited to sit down and eat.
I love making this jambalaya in the slow cooker because it’s so easy to put together in the morning and then come home to a delicious, ready-to-eat dinner. The slow cooking really lets the flavors blend perfectly, and the chicken stays juicy while the rice soaks up all those tasty spices. I usually add a pinch of extra cayenne for a little heat, but you can make it as mild or spicy as you like!
One of my favorite ways to serve this dish is with a big spoonful of hot sauce on the side and some crusty bread to soak up every last bit of the sauce. It’s such a warm and satisfying meal, especially on chilly nights, and it always reminds me of relaxed gatherings with friends where everyone digs in and enjoys the good food and company.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken keeps the dish lean and tender. You can swap in thighs if you want a juicier, richer flavor—they hold up well during slow cooking.
Smoked sausage: Andouille adds authentic smoky spice, but kielbasa or any smoked sausage works fine. For a milder taste, try turkey sausage or omit for a lighter dish.
Long-grain white rice: This rice cooks well in the slow cooker. Avoid quick-cook or instant rice, as they’ll get mushy. Brown rice can be used but needs longer cooking and extra liquid.
Vegetables: Bell pepper, onion, celery, and garlic create the classic “holy trinity” for jambalaya flavor. Feel free to adjust the amounts or add a dash of chopped jalapeño for heat.
Seasonings: Cajun seasoning, thyme, and smoked paprika build the dish’s signature taste. If you don’t have Cajun spice, mix chili powder and garlic powder as a substitute.
How Can I Prevent the Rice from Getting Mushy in the Slow Cooker?
Rice can easily turn mushy if overcooked or if there’s too much liquid. To avoid this:
- Rinse the rice before adding it to remove excess starch.
- Layer ingredients without stirring them all together—this helps the rice cook evenly.
- Use the right amount of liquid (usually about 2 cups broth for 1 cup of rice).
- Set the slow cooker on low heat for longer cooking instead of high—this prevents the rice from breaking down.
- If the rice isn’t tender enough at the end, add a splash of broth, cover, and cook a bit longer.
Equipment You’ll Need
- Slow cooker – I prefer a 6- to 7-quart size to give room for all the ingredients and prevent overflows. It’s perfect for low-maintenance cooking.
- Non-stick spray or cooking oil – to keep the ingredients from sticking and make cleanup easier.
- Measuring cups and spoons – for accurate seasoning and broth amounts.
- Sharp knife and cutting board – to chop the vegetables and chicken easily and safely.
- Slotted spoon or large spoon – for stirring the ingredients without disturbing the rice layer too much.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or cooked andouille sausage for extra smoky flavor and variety.
- Add a splash of hot sauce or a pinch of cayenne pepper to turn up the heat for spice lovers.
- Mix in chopped okra or chopped spinach near the end of cooking for added greens and texture.
- Use brown rice instead of white rice for a whole grain version—just adjust cooking time and liquids.
Slow Cooker Chicken Jambalaya
Ingredients You’ll Need:
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized chunks
- 1 pound smoked sausage (Andouille or kielbasa), sliced into rounds
- 1 cup long-grain white rice, rinsed
- 1 bell pepper (green or mixed colors), diced
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
- 2 green onions, thinly sliced (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then cooks in the slow cooker for 6 to 7 hours on LOW or 3 to 4 hours on HIGH. It’s an easy, hands-off meal that’s perfect for busy days.
Step-by-Step Instructions:
1. Prepare the Slow Cooker Base:
Spray the inside of your slow cooker with non-stick cooking spray. Add the diced bell pepper, onion, celery, and garlic evenly across the bottom.
2. Layer Rice and Meat:
Spoon the rinsed rice over the vegetables. Then scatter the chicken chunks and sausage slices evenly on top. This layering helps the rice cook evenly during slow cooking.
3. Add Liquids and Seasonings:
Pour the diced tomatoes with their juice and the chicken broth over everything. Sprinkle with Cajun seasoning, dried thyme, smoked paprika, cayenne pepper if you like some heat, and salt and pepper. Stir gently just a little, trying not to mix the rice completely.
4. Slow Cook the Jambalaya:
Cover your slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The jambalaya is ready when the chicken is tender, the sausage smoky, and the rice cooked through.
5. Finish and Serve:
Fluff the jambalaya gently with a fork and taste for seasoning. Add more salt, pepper, or Cajun seasoning if needed. Sprinkle with fresh parsley and green onions just before serving. Serve hot, with crusty bread or hot sauce on the side for extra flavor.
Can I Use Frozen Chicken in the Slow Cooker Jambalaya?
Yes, but it’s best to thaw the chicken fully before adding it to the slow cooker for even cooking. Thaw overnight in the fridge or use the defrost setting on your microwave, then pat dry to remove excess moisture.
Can I Make This Jambalaya in Advance?
Absolutely! You can prepare the jambalaya ahead of time and refrigerate it for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it seems dry.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Can I Substitute Brown Rice for White Rice?
You can, but brown rice needs a longer cooking time and more liquid. If using brown rice, increase the broth by about ½ cup and cook on low for 7 to 8 hours or until the rice is tender.