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Slow Cooker Chicken Jambalaya

Slow Cooker Chicken Jambalaya is a Cajun-Creole comfort meal built in the slow cooker, with smoky red-spiced rice cooked right in the pot. Tender chicken and spicy andouille soak up bold seasoning while the long-grain rice absorbs the broth for a hearty, satisfying texture.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun-Creole
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken thighs
  • 1.5 lb boneless skinless chicken thighs
Andouille sausage
  • 14 oz andouille sausage
Onion
  • 1 onion
Green bell pepper
  • 1 green bell pepper
Red bell pepper
  • 1 red bell pepper
Celery
  • 3 stalks celery
Garlic
  • 4 cloves garlic
Diced tomatoes
  • 1 can (14.5 oz) diced tomatoes
Chicken broth
  • 2 cup chicken broth
Cajun seasoning
  • 2 tbsp Cajun seasoning
Dried thyme
  • 1 tsp dried thyme
Smoked paprika
  • 1 tsp smoked paprika
Cayenne pepper
  • 0.5 tsp cayenne pepper
Long grain white rice
  • 1.5 cup long grain white rice
Garnish
  • green onions
  • fresh parsley

Equipment

  • 1 slow cooker

Method
 

Combine in the slow cooker
  1. Add the chicken thighs and sliced andouille sausage to the slow cooker.
  2. Add the diced onion, diced green bell pepper, diced red bell pepper, chopped celery, and minced garlic.
  3. Add the diced tomatoes, chicken broth, Cajun seasoning, dried thyme, smoked paprika, and cayenne pepper.
  4. Stir all ingredients in the slow cooker until the seasoning is evenly distributed.
Cook until chicken is tender
  1. Cook on low for 5–6 hours, or on high for 3 hours, until the chicken is tender (visible bubbling through the lid indicates the mixture is actively heating).
  2. Once tender, stir the contents to redistribute the chicken and sausage before adding the rice.
Cook the rice
  1. Stir in the uncooked long grain white rice, then cover the slow cooker.
  2. Cook on high for 30–40 minutes until the rice has absorbed the liquid and is fully cooked (the surface should look thicker, not soupy).
Finish and serve
  1. Fluff the jambalaya with a fork to separate the rice grains and improve the texture.
  2. Serve hot, garnished with green onions and fresh parsley (a fresh green garnish over the red-spiced rice is the final visual cue).

Notes

For best rice texture, keep the lid on during the rice cook time and avoid stirring until the 30–40 minutes are up. Store leftovers in the refrigerator up to 4 days; reheat gently with a splash of broth or water if it thickens. Freezing works, but rice can soften more after thawing—stir well when reheating. For a lower-sodium option, use no-salt-added chicken broth and reduce the Cajun seasoning to taste while still keeping the same cooking times.