Description
This Slow Cooker Chicken Jambalaya is an easy, flavorful Cajun-inspired one-pot meal packed with tender chicken thighs, smoky sausage, and aromatic vegetables simmered in rich spices and fluffy long-grain rice. Perfect for family dinners, meal prep, or freezer meals, this hands-off recipe delivers classic Southern comfort with minimal effort.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into chunks
- 1 chicken sausage link, sliced (use a chicken-based smoked sausage)
- 1 bell pepper, diced
- 1 celery stalk, diced
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes with juice
- 1 cup chicken broth
- 1 cup long-grain white rice
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper to taste
Instructions
Add chicken thighs and sliced chicken sausage to the slow cooker.
Add bell pepper, celery, onion, and garlic.
Pour in the diced tomatoes with their juice and chicken broth.
Stir in paprika, thyme, oregano, cayenne (if using), salt, and pepper.
Cover and cook on low for 4 to 5 hours.
Stir in the rice, making sure it’s submerged in the liquid.
Cover and continue to cook for another 1 to 1.5 hours, or until the rice is tender and the liquid is absorbed.
Stir well before serving and adjust seasoning if needed.
Notes
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Add rice only after the chicken is fully cooked to avoid over-softening.
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Use chicken thighs for best results; they stay moist and flavorful during long cooking times.
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Make it spicy or mild by adjusting the cayenne pepper or using hot sauce as a topping.
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Store leftovers in portioned containers for up to 4 days in the fridge or 3 months in the freezer.
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For a seafood twist, add shrimp in the last 30 minutes of cooking.