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Slow Cooker Chicken Jambalaya

A comforting and flavorful dish made with chicken, sausage, and spices, perfectly cooked in a slow cooker for rich and deep flavors.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: Creole, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Boneless, Skinless Chicken Breasts or Thighs Preferably thighs for juiciness.
  • 12 ounces Turkey Sausage or Andouille Sausage Andouille adds smokiness.
  • 1 large Onion Finely chopped.
  • 1 large Bell Pepper Finely chopped.
  • 2 stalks Celery Finely chopped.
  • 3 cloves Garlic Fresh is best.
  • 1 can Canned Diced Tomatoes Opt for fire-roasted if possible.
  • 2 tablespoons Cajun Seasoning Store-bought or homemade.
  • 1 teaspoon Thyme Fresh or dried.
  • 2 leaves Bay Leaves
  • 1 tablespoon Paprika Smoked or sweet.
  • 4 cups Chicken Stock Homemade if possible.
  • 2 cups Long-Grain White Rice To absorb flavors.

Method
 

Preparation
  1. Dice the chicken and sausage into bite-sized pieces.
  2. Chop the onion, bell peppers, and celery.
Cooking
  1. Add all diced chicken, sausage, chopped vegetables, canned tomatoes, and spices to the slow cooker.
  2. Sprinkle in Cajun seasoning, thyme, bay leaves, and paprika.
  3. Set the slow cooker on low for 7-8 hours or high for 3-4 hours.
  4. About 30 minutes before serving, gently stir in the long-grain rice.
Finishing Touch
  1. Once the rice is tender, remove the bay leaves, fluff the dish with a fork, and serve hot garnished with fresh parsley.
  2. A squeeze of lemon juice before serving enhances the flavor.

Notes

This jambalaya can be stored in the fridge for up to 4 days or frozen for up to 3 months. Always use quality ingredients for best results.