Slow Cooker Chicken Jambalaya is a hearty and flavorful dish packed with tender chicken, smoky sausage, rice, and a mix of colorful veggies. Everything cooks low and slow, allowing the spices and ingredients to meld into a warm, comforting meal that’s perfect for busy days when you want a fuss-free dinner.
I love how easy it is to throw all the ingredients into the slow cooker in the morning and come home to a pot full of cozy, Louisiana-inspired flavors. The smell alone is enough to make you happy as soon as you walk in the door. The chicken stays juicy, the rice soft but not mushy, and the spices give it just the right amount of kick without overwhelming the dish.
My favorite way to enjoy this jambalaya is straight from the slow cooker, maybe with a little fresh parsley on top and a side of crusty bread to soak up all those delicious juices. It’s one of those meals that’s great for sharing or making ahead for a simple lunch the next day. Whenever I make it, the whole house feels like a happy, cozy place—perfect for family dinners or when friends stop by unexpectedly.
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless chicken breasts keeps the dish lean and tender. If you prefer richer flavor, try thighs—they stay juicy even after slow cooking.
Smoked Sausage: Andouille is classic and smoky, but kielbasa or chorizo work well too. For a milder option, use smoked turkey sausage.
Rice: Long-grain white rice is the best choice for slow cooker jambalaya since it cooks evenly and absorbs flavors well. Avoid quick-cooking rice as it may get mushy.
Vegetables: The “holy trinity” of onion, bell pepper, and celery builds the base flavor. Fresh garlic adds a needed punch. Frozen veggies can be used in a pinch, but fresh is best.
Spices: Smoked paprika and cayenne bring warmth and depth. You can adjust cayenne for heat or swap it with chili powder if preferred.
How Do You Prevent the Rice from Becoming Mushy in Slow Cooker Jambalaya?
Rice can overcook and get mushy in a slow cooker if not timed well or with too much liquid. Here’s how I keep it just right:
- Use long-grain white rice because it holds texture better in long cooking.
- Add rice about halfway through cooking if you want full control, but adding all at once works if you watch time.
- Stick to the recommended liquid ratio—too much broth makes the rice mushy.
- Choose a slow cooker that heats evenly; avoid models prone to hot spots.
- Start checking rice doneness about 4 hours in (on low)—if it’s done early, you can turn off the cooker or keep warm.
Equipment You’ll Need
- Large skillet – I like using it to brown the chicken and sausage, which adds flavor right from the start.
- Slow cooker – a 4- or 6-quart size works perfectly for all the ingredients.
- Cooking spoon – helps you stir and transfer the meat and veggies easily.
- Measuring cups and spoons – for accurate ingredient prep.
- Knife and cutting board – for chopping vegetables and meat.
- Can opener – to open the diced tomato can.
- Serving spoon – for dishing out the jambalaya.
Flavor Variations & Add-Ins
- Use turkey or chicken sausage for a lighter option, or chorizo for extra spice.
- Stir in some cooked shrimp or crawfish at the end for a seafood twist.
- Add chopped hot peppers or a dash of hot sauce if you like more heat.
- Mix in extra vegetables like okra, corn, or spinach for variety and added nutrition.
How to Make Slow Cooker Chicken Jambalaya?
Ingredients You’ll Need:
For The Chicken and Sausage:
- 1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb smoked sausage (such as Andouille), sliced into rounds
- 2 tbsp olive oil
For The Vegetables and Rice:
- 1 cup long-grain white rice, uncooked
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 medium green bell pepper, diced
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 ½ cups chicken broth
For The Seasoning:
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper
For Garnish:
- ¼ cup fresh parsley, chopped
How Much Time Will You Need?
You’ll spend about 15 minutes prepping and browning the chicken and sausage, then 4 to 5 hours cooking in the slow cooker on low (or 2½ to 3 hours on high). This hands-off cooking lets all the flavors blend beautifully while you go about your day.
Step-by-Step Instructions:
1. Brown the Chicken and Sausage:
Heat olive oil in a large skillet over medium heat. Add the chicken pieces and sausage rounds. Cook them for 3–4 minutes until lightly browned. This step adds great flavor! Then, transfer everything into your slow cooker.
2. Sauté the Vegetables:
Using the same skillet, add diced onion, green bell pepper, celery, and minced garlic. Sauté for 4–5 minutes until soft and fragrant. Then, add these veggies to your slow cooker with the meat.
3. Add Rice, Tomatoes, Broth, and Seasoning:
Into the slow cooker, add the uncooked rice, diced tomatoes with their juice, chicken broth, smoked paprika, thyme, oregano, cayenne pepper, salt, and black pepper. Stir everything together well—this helps the rice cook evenly and soak up the delicious flavors.
4. Slow Cook:
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2½ to 3 hours. Check toward the end to make sure the rice is tender and the chicken is thoroughly cooked. Stir gently if needed.
5. Garnish and Serve:
Before serving, sprinkle chopped fresh parsley over the jambalaya for a bright, fresh touch. Serve it hot on its own or with crusty bread or a simple green salad for a complete meal.
Can I Use Brown Rice Instead of White Rice?
Yes, but brown rice takes longer to cook and may require extra liquid and additional cooking time. I recommend adding it at the start and checking for doneness toward the end of the slow cooking time.
Can I Make This Jambalaya Ahead of Time?
Absolutely! Slow cooker jambalaya tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
Can I Freeze Leftover Jambalaya?
Yes, you can freeze it in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating, and stir well while warming to keep the texture even.
What Can I Substitute for Andouille Sausage?
If Andouille isn’t available, smoked kielbasa or chorizo are great alternatives. For a milder flavor, turkey or chicken sausage also works well in this recipe.
