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Slow Cooker Chicken Jambalaya

Slow Cooker Chicken Jambalaya made with smoky Cajun-spiced rice, tender chicken chunks, and andouille sausage rounds. Cook low-and-slow for rich flavor, then finish with uncooked long-grain white rice until fully absorbed and fluffy.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken andouille jambalaya base
  • 1.5 lb boneless skinless chicken thighs
  • 14 oz andouille sausage
  • 1 onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 3 stalks celery
  • 4 garlic
  • 1 can (14.5 oz) diced tomatoes
  • 2 cup chicken broth
  • 2 tbsp Cajun seasoning
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 1.5 cup long grain white rice
  • green onions for garnish
  • fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Build the jambalaya
  1. Place the boneless skinless chicken thighs and andouille sausage in the slow cooker.
  2. Add the onion, green bell pepper, red bell pepper, celery, and garlic.
  3. Add the diced tomatoes, chicken broth, Cajun seasoning, dried thyme, smoked paprika, and cayenne pepper.
  4. Stir everything together until evenly combined, then spread into an even layer.
Cook until the chicken is tender
  1. Cook on low for 5–6 hours until the chicken is tender (or on high for about 3 hours).
  2. Leave the lid on during cooking so the rice later absorbs enough liquid.
Cook the rice
  1. Stir in the long grain white rice, cover, and cook on high for 30–40 minutes until the rice is fully cooked and has absorbed the liquid.
Finish and serve
  1. Fluff the jambalaya with a fork, then serve garnished with green onions and fresh parsley.

Notes

For best texture, don’t stir after adding the long grain white rice—keep the lid on to help it absorb liquid evenly. Refrigerate leftovers up to 4 days in an airtight container; reheat until steaming. Freezing is not recommended because long-grain rice can soften and change texture. For a lower-sodium option, use a reduced-sodium chicken broth and a Cajun seasoning blend without added salt.