Easy Slow Cooker Chicken and Sausage Jambalaya (Crockpot Recipe)
There is nothing quite like walking through the door and being greeted by the incredible aroma of a classic New Orleans feast. This Slow Cooker Chicken Jambalaya is a weeknight lifesaver because it does all the hard work while you are out. The rich tomato broth is packed with tender chicken, spicy andouille sausage, and that essential Creole “holy trinity” of onions, peppers, and celery. It is a hearty, flavor-packed dinner that is hot and ready when you are, making it the easiest way to bring the spirit of Louisiana right into your kitchen.
Get ready to master the art of slow cooker Creole cooking, a recipe so simple and delicious, it’s destined to become a new family favorite.
Why This Crock Pot Jambalaya is a Weeknight Winner
You are going to be completely amazed by the incredible, slow-simmered flavor you can achieve with such minimal effort. This dish is a true comfort food champion. Here’s why:
- Packed with Hearty, Authentic Flavor: Loaded with chicken, spicy andouille sausage, and the classic “holy trinity” of vegetables, this jambalaya delivers a truly satisfying and soulful taste.
- A True “Set It and Forget It” Meal: With just 15 minutes of prep to chop some veggies, you can have this simmering away all day. It’s the ultimate easy dinner for a busy schedule.
- Perfect Texture, No Mushy Rice: The genius trick of stirring in pre-cooked rice at the very end ensures the rice is perfectly fluffy and absorbs the sauce, without ever becoming overcooked or gummy.
- A Complete One-Pot Meal: With protein, vegetables, and carbs all in one pot, this is a perfectly balanced and incredibly satisfying dinner with minimal cleanup.
- Perfectly Spiced for the Whole Family: It has just enough Cajun heat to be exciting and flavorful, but is mild enough for the entire family to enjoy.
Recipe Snapshot
| Prep Time | 15 minutes |
| Cook Time | 8 hours |
| Total Time | 8 hours 15 minutes |
| Servings | 6 servings |
| Calories | 506 kcal per serving |
| Course | Main Course |
| Cuisine | American, Creole |
| Difficulty/Method | Easy / Slow Cooker |
Your Shopping List for This Creole Classic
This impressive dinner comes together with a beautiful array of fresh and powerful pantry staples.
→ For the Jambalaya
- 1 ½ lbs boneless, skinless chicken breasts → Diced into 1-inch pieces.
- 1 lb andouille sausage → Sliced. This smoked Cajun sausage is key for that authentic, spicy flavor.
- 1 Tbsp Cajun seasoning → A perfect, all-in-one spice blend for that classic Louisiana taste.
- The Holy Trinity: 1/2 onion, 1 red bell pepper, 1 green bell pepper, and 2 stalks celery, all diced.
- 2 tsp minced garlic → For that essential aromatic foundation.
- 1 (14.5 oz) can crushed tomatoes → Creates the rich, savory tomato base for the dish.
- 2 tsp dried oregano → For a touch of earthy, herbaceous flavor.
- 1 cup chicken broth → The flavorful liquid that brings everything together.
- 3 cups cooked rice → Day-old, cold rice is perfect for this!
Let’s Get Cooking! Your Slow Cooker Guide
Ready for the easiest, most flavorful jambalaya of your life? Let’s get that crockpot loaded up.
Part 1: The “Dump and Go” Slow Cook
- Load the Crockpot: This is the easy part! Place all of your prepared ingredients—the diced chicken, sliced sausage, Cajun seasoning, onion, bell peppers, celery, minced garlic, crushed tomatoes, dried oregano, and chicken broth—into the basin of your slow cooker.
- Stir and Cook: Give all the ingredients a good stir to combine them well. Place the lid on and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
Part 2: The Final Stir
- Stir in the Rice: Once the cooking time is up, the jambalaya will be hot, fragrant, and the chicken perfectly tender. Stir in your 3 cups of pre-cooked rice.
- Combine and Serve: Continue to stir until the rice is heated through and has absorbed some of that incredible, flavorful broth. Serve warm in big, hearty bowls and enjoy!
Slow Cooker Chicken and Sausage Jambalaya
Ingredients
Equipment
Method
- Place the diced chicken, sliced sausage, cajun seasoning, onion, bell peppers, celery, minced garlic, crushed tomatoes, dried oregano, and chicken broth in the crock pot.
- Stir to combine, then cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Stir in the cooked rice until it is heated through and has absorbed some of the sauce.
- Serve warm.
Notes
WiseRecipes’ Top Tips for Perfect Jambalaya
These simple secrets will ensure your slow cooker Creole feast is a flawless, flavorful triumph.
- Don’t Add the Rice at the Beginning! This is the most important rule for slow cooker jambalaya. Adding cooked rice at the very end is the key to perfect texture. If you add uncooked rice at the beginning, it will absorb all the liquid and become a thick, gummy mush.
- Use Andouille Sausage for Authentic Flavor. If you can find it, Andouille is a coarse-grained, smoked Cajun sausage that provides the signature spicy, smoky flavor of a true jambalaya. If you can’t find it, a good quality smoked kielbasa is the next best choice.
- Don’t Skip the “Holy Trinity.” The combination of onion, bell pepper, and celery is the foundational flavor base for almost all Creole and Cajun cooking. It’s essential for that authentic taste.
- Give it a Sear for Deeper Flavor. While this is a great “dump and go” recipe, if you have an extra 10 minutes, browning the sausage slices in a hot skillet before adding them to the slow cooker will add an incredible extra layer of caramelized, savory flavor to the final dish.
- Taste and Adjust the Heat. The spiciness of this dish will depend on your Cajun seasoning and your sausage. Before serving, give it a taste. If you love a lot of heat, feel free to add a few dashes of your favorite hot sauce.
Keep It Cozy! Storing Your Jambalaya
Jambalaya makes for fantastic leftovers, as the flavors get even better overnight.
- Refrigerator: Once cooled, store the jambalaya in an airtight container in the refrigerator for up to 4 days.
- Freezer: This dish freezes beautifully! Let it cool completely, then portion it into freezer-safe bags or containers. It will keep for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
FAQs: Your Slow Cooker Jambalaya Questions, Answered!
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs would be even more moist and flavorful in this recipe and are a fantastic choice for slow cooking. You can use the same amount and cooking time.
Can I add shrimp to this recipe?
Yes, and it would be delicious! For the best texture, use raw, peeled shrimp. Stir them in during the last 15-20 minutes of the cooking time, when you add the rice, just until they turn pink and opaque. Don’t add them at the beginning, or they will become tough and rubbery.
Can I use brown rice?
Of course. Just make sure it’s cooked ahead of time, just like the white rice. Day-old, cold leftover brown rice would be perfect.
Is this recipe very spicy?
It has a gentle, warming heat that is generally family-friendly. The main sources of spice are the Cajun seasoning and the andouille sausage. If you’re sensitive to heat, you can use a mild Cajun seasoning and substitute the andouille with a milder smoked sausage like kielbasa.
Final Thoughts: The Ultimate One-Pot Comfort Meal
There is nothing more satisfying than a hearty, flavorful, one-pot meal that transports you to another place. This Slow Cooker Chicken Jambalaya is a taste of Louisiana’s soulful comfort, made incredibly easy for any night of the week. It’s a dish that will warm you from the inside out and is guaranteed to please a crowd. I hope it brings a little bit of Creole magic to your dinner table. Happy Cooking!
