Description

This Slow Cooker Chicken Jambalaya is a flavorful, easy-to-make one-pot meal featuring tender chicken thighs, spicy andouille sausage, a colorful medley of vegetables, and aromatic Cajun spices slow-cooked to perfection. The dish is completed with long grain white rice cooked right in the pot, infusing every bite with rich Southern charm and comforting warmth.

Ingredients

Scale

Meat

1.5 lb boneless skinless chicken thighs, cut into chunks
14 oz andouille sausage, sliced into rounds

Vegetables & Aromatics

1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 stalks celery, chopped
4 cloves garlic, minced

Liquids & Canned Goods

1 can (14.5 oz) diced tomatoes
2 cups chicken broth

Spices

2 tbsp Cajun seasoning
1 tsp dried thyme
1 tsp smoked paprika
0.5 tsp cayenne pepper

Grains & Garnish

1.5 cups long grain white rice, uncooked
1 bunch green onions for garnish
1 bunch fresh parsley for garnish

Instructions

Add ingredients to the slow cooker: Place the chicken thighs and andouille sausage in the slow cooker, arranging them evenly so they cook thoroughly and evenly.
Add vegetables and spices: Layer the diced onion, green and red bell peppers, chopped celery, and minced garlic on top. Add the diced tomatoes, chicken broth, Cajun seasoning, dried thyme, smoked paprika, and cayenne pepper. Stir gently to combine all ingredients, coating the chicken and distributing spices thoroughly while avoiding any dry spots.
Slow cook the mixture: Cover and cook on low for 5 to 6 hours until the chicken is tender and breaks apart easily, and the vegetables have softened, giving the mixture a thickened texture. Alternatively, cook on high for about 3 hours until the chicken is tender and the pot is bubbling at the edges.
Add and cook the rice: Stir in the uncooked long grain white rice, scraping the bottom of the pot to avoid sticking. Make sure the rice is evenly submerged. Cover and cook on high for 30 to 40 minutes until the rice is fully cooked, tender, and has absorbed the flavorful liquid.
Serve and garnish: Fluff the jambalaya with a fork, then serve immediately garnished with chopped green onions and fresh parsley for a bright, fresh finish.

Notes

Use low or high setting on your slow cooker depending on your available time; low results in more tender chicken.
Scrape the bottom when adding rice to prevent burning or sticking.
The cayenne pepper can be adjusted to control the heat level to your preference.
Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
For a gluten-free version, confirm that your Cajun seasoning and sausage do not contain gluten-containing ingredients.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooking
Cuisine: Cajun/Creole

Keywords: Slow Cooker Chicken Jambalaya, Cajun Chicken, Easy Jambalaya Recipe, One-Pot Meal, Comfort Food, Slow Cooker Dinner