Slow Cooker Chicken Jambalaya
This Slow Cooker Chicken Jambalaya is a hearty, flavor-packed Louisiana-inspired dish made with tender chicken, smoky sausage, vegetables, bold Cajun seasoning, and perfectly cooked rice. Everything simmers together in the slow cooker for an easy, hands-off meal that delivers deep, comforting flavor in every bite.
Equipment
- Slow cooker (6-quart recommended)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Mixing spoon
Ingredients
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 12 oz smoked sausage sliced into rounds
- 1 medium onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 2 cups low-sodium chicken broth
- 1 cup long-grain white rice uncooked
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 bay leaves
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Lightly grease the slow cooker insert.
- Add the chicken pieces and sliced sausage to the slow cooker.
- Add the diced onion, bell pepper, celery, and minced garlic.
- Pour in the diced tomatoes with their juices and the chicken broth.
- Stir in Cajun seasoning, paprika, thyme, salt, black pepper, and bay leaves.
- Cover and cook on low for 4 hours.
- After 4 hours, stir in the uncooked rice evenly into the mixture.
- Cover and continue cooking on low for 45-60 minutes, or until the rice is tender and the liquid is mostly absorbed.
- Remove bay leaves and stir the jambalaya gently.
- Let it rest for 5-10 minutes to thicken slightly.
- Garnish with fresh parsley before serving.
Notes
Nutritional Information (Per Serving - Approximate)
- Calories: 420
- Protein: 30g
- Carbohydrates: 38g
- Fat: 16g
- Fiber: 3g
- Sodium: 850mg
