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Slow Cooker Chicken Jambalaya

A hearty, spicy, and effortless Cajun classic featuring tender chicken, smoky Andouille sausage, and fluffy rice all cooked together in the slow cooker.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Meat & Produce
  • 1 lb boneless skinless chicken breasts or thighs cut into 1-inch chunks
  • 1 lb Andouille sausage sliced into rounds
  • 1 large onion diced
  • 1 large green bell pepper diced and seeded
  • 2 stalks celery diced
  • 3 cloves garlic minced
Pantry & Spices
  • 28 oz crushed tomatoes canned
  • 2 cups chicken broth low sodium
  • 2 tbsp Cajun seasoning
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1.5 cups long-grain white rice uncooked

Equipment

  • Slow Cooker (6qt or larger)
  • Cutting board
  • Chef's Knife
  • Measuring Cups

Method
 

  1. Slice the Andouille sausage into rounds and cut the chicken into bite-sized 1-inch pieces.
  2. Add the chicken, sausage, onion, bell pepper, celery, garlic, crushed tomatoes, chicken broth, and all seasonings to the slow cooker.
  3. Stir well to combine. Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours.
  4. About 40 minutes before serving, stir in the uncooked white rice. Ensure it is submerged in the liquid.
  5. Cover and cook on HIGH for another 30-45 minutes until rice is tender.
  6. Remove bay leaf, fluff with a fork, and serve hot.

Notes

If using brown rice, add it at the beginning with an extra cup of broth. For shrimp, add raw shrimp in the last 20 minutes.