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Slow Cooker Chicken Jambalaya

Slow Cooker Chicken Jambalaya made with long-grain white rice and smoky Cajun seasoning in a low-and-slow braise. Chicken thighs and andouille cook until tender, then rice is simmered directly in the slow cooker for a saucy, one-pot finish.
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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 thighs
  • 1.5 lb boneless skinless chicken thighs, cut into chunks
andouille sausage
  • 14 oz andouille sausage, sliced into rounds
onion
  • 1 onion, diced
green bell pepper
  • 1 green bell pepper, diced
red bell pepper
  • 1 red bell pepper, diced
celery
  • 3 stalks celery, chopped
garlic
  • 4 cloves garlic, minced
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, uncooked
garnish
  • 1 green onions and fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Assemble in the slow cooker
  1. Place the chicken and sliced andouille sausage in the slow cooker, spreading them out so they cook evenly. Visual cue: chicken chunks should be visible under and around the sausage rounds.
  2. Add the diced onion, diced bell peppers, chopped celery, and minced garlic to the slow cooker. Visual cue: the vegetables should be layered over the meat.
  3. Pour in the diced tomatoes and chicken broth, then sprinkle over Cajun seasoning, dried thyme, smoked paprika, and cayenne pepper. Visual cue: spices should dust the surface in red tones.
  4. Stir to combine all ingredients until the chicken and sausage are coated with the seasoned liquid and tomatoes. Visual cue: the mixture should look uniformly reddish.
Cook until tender
  1. Cook on low for 5–6 hours until the chicken is tender. Visual cue: the chicken should pull apart easily with a fork.
  2. Alternatively, cook on high for 3 hours until the chicken is tender. Visual cue: the sauce should be bubbling gently around the edges.
Cook the rice and finish
  1. Stir in the uncooked long grain white rice and cover the slow cooker. Visual cue: rice should be evenly distributed, not clumped on top.
  2. Cook on high for 30–40 minutes until the rice has absorbed the liquid and is fully cooked. Visual cue: grains should be tender and the surface should look thickened.
  3. Fluff the jambalaya with a fork to loosen the rice. Visual cue: the texture should look separate and not soupy.
  4. Serve garnished with green onions and fresh parsley. Visual cue: bright green herbs on top add contrast to the red rice.

Notes

Pro tip: if your slow cooker runs cool, add the rice closer to 40 minutes on high and verify it’s fully tender before serving. Refrigerate leftovers in an airtight container for up to 4 days; reheat on the stovetop or microwave with a splash of broth as needed. Freezing is not recommended for best rice texture. For a lower-sodium swap, choose a low-sodium Cajun seasoning and reduced-sodium chicken broth without changing the cooking steps.