Slow Cooker Jambalaya – a Mardi Gras staple! Easy to make and tastes great! Chicken, smoked sausage, diced tomatoes, chicken broth, cajun seasoning, and rice – this is THE BEST! Cooks all day in the slow cooker. Can add bell peppers and shrimp. Use cauliflower rice for a low-carb meal.
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Pin This RecipeEasy Slow Cooker Jambalaya Recipe
This Slow-Cooker Jambalaya Recipe is one of our favorite slow cooker recipes. It is super easy to make and has SO much flavor! Chicken, adouille sausage, and rice slow cooked all day in tomatoes and bold spices. I wanted to lick the bowl! This dish had the perfect amount of cajun flavor! It’s not too spicy, but it definitely had a little kick to it from the cajun spice mix. This easy recipe has quickly earned a spot on our favorite weeknight dinners list. You must add this to your menu. Your taste buds will thank you!
What is Jambalaya?
Traditional jambalaya is a Cajun dish made with meat, vegetables, and rice. Most commonly it consists of smoked andouille sausage, chicken, pork, and seafood (shrimp or crawfish), sauteed green bell pepper, onion, and celery (holy trinity vegetables), and white rice. Everything cooks together in the same pot for an easy and flavorful recipe.
How to Make Slow Cooker Jambalaya
This Creole dish is effortless to make with only a few simple ingredients. In a large skillet over medium-high heat, cook sliced sausage until starting to brown. Place sausage in the crock pot. Add chopped boneless skinless chicken breasts, diced tomatoes, onion, chicken stock, oregano, parsley, garlic, Cajun seasoning, cayenne pepper, and thyme. Cover the slow cooker and cook on LOW heat. Stir in hot cooked rice and enjoy.
Helpful Tips & Frequently Asked Questions
- You can use any cooked rice that you prefer. Long grain rice, Instant white rice, brown rice, Louisiana popcorn rice or cauliflower rice all work great.
- This is a great base recipe. Feel free to add onions, green bell pepper, or red pepper are all delicious.
- I use a combination of chicken and sausage in this dish.
- You can use any chicken you prefer. Chicken breasts, boneless skinless chicken thighs, or chicken tenderloins all work great.
- Can use smoked sausage, smoked turkey sausage, or andouille sausage.
- Feel free to toss in some large shrimp in the last hour of cooking.
- What is Cajun seasoning? It is a combination of paprika, salt, garlic, onion powder, black pepper, cayenne pepper, oregano, and thyme.
- Here is our recipe for Homemade Creole Seasoning: https://www.plainchicken.com/creolecajun-seasoning-secret-recipe/
- My favorite store-bought Cajun/Creole seasoning is Tony Chachere’s Original Creole Seasoning. It also comes in a salt-free version.
- Store leftovers in an airtight container in the refrigerator.
What to Serve with Crockpot Jambalaya Rice
This jambalaya is a cajun favorite! It is a must for any upcoming Mardi Gras celebrations! We serve this rice dish with our favorite Cheesy Biscuits. Throw in a salad and some King Cake Bites and you are set! Give this a try ASAP! It is sure to become a family favorite recipe!
Here are a few of our favorite recipes from the blog that go great with this delicious rice:
Creole Green Beans
Creole Green Beans Recipe – transform canned green beans into something amazing! Green beans, bacon, onion, green pepper, brown sugar,…
King Cake Bubble Up
King Cake Bubble Up – We loved this!! Cinnamon rolls, eggs, milk, vanilla and cream cheese. Ready in 30 minutes.…
Better than Jim ‘N Nick’s Cheesy Biscuits
Better than Jim ‘N Nick’s Cheese Biscuits – copycat recipe from the famous bar-b-q restaurant! Easy and delicious mini cheese…
Green Jacket Salad
Green Jacket Salad – original recipe from the Green Jacket restaurant in Augusta. SO simple and it tastes great! Lettuce,…
Slow Cooker Jambalaya
Ingredients:
- 1 lb andouille sausage or smoked sausage sliced
- 1 lb boneless skinless chicken breast halves, cut into 1 inch cubes
- 1 (28-oz) can diced tomatoes undrained
- 3 Tbsp dried minced onion flakes
- 1 cup chicken broth
- 2 tsp dried oregano
- 2 tsp dried parsley
- 2 tsp minced garlic
- 2 tsp Cajun seasoning
- 1 tsp cayenne pepper
- ½ tsp dried thyme
- 3 to 4 cups cooked rice
Instructions:
- Brown sausage in a skillet over medium heat. Place cooked sausage in the slow cooker.
- Add chopped chicken, diced tomatoes with juice, onion, garlic, and broth. Stir in oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
- Cover, and cook 7 to 8 hours on LOW, or 3 to 4 hours on HIGH. Mix in cooked rice cook for about 15 minutes to warm through.
Notes:
- You can use any cooked rice that you prefer. Long grain rice, Instant white rice, brown rice, Louisiana popcorn rice or cauliflower rice all work great.
- This is a great base recipe. Feel free to add onions, green bell pepper, or red pepper are all delicious.
- I use a combination of chicken and sausage in this dish.
- You can use any chicken you prefer. Chicken breasts, boneless skinless chicken thighs, or chicken tenderloins all work great.
- Can use smoked sausage, smoked turkey sausage, or andouille sausage.
- Feel free to toss in some large shrimp in the last hour of cooking.
- What is Cajun seasoning? It is a combination of paprika, salt, garlic, onion powder, black pepper, cayenne pepper, oregano, and thyme.
- Here is our recipe for Homemade Creole Seasoning: https://www.plainchicken.com/creolecajun-seasoning-secret-recipe/
- My favorite store-bought Cajun/Creole seasoning is Tony Chachere’s Original Creole Seasoning. It also comes in a salt-free version.
- Store leftovers in an airtight container in the refrigerator.
Steph
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What size crockpot do you use?
Oops! I just used one stalk of celery. I'll go add it to the ingredients.
I would love to make this and am curious about the celery also. How much do you use?
Same question about the celery?? It's not listed in the ingredients?
I have a picky eater in my youngest son, but tonight, he demolished his serving and asked for seconds of this! Thank you for posting such an easy, wonderful recipe. I did end up adding some frozen chopped spinach to the mix just to sneak in some veggies, and it was amazing. All my guys gave it two huge thumbs up, and I have already planned on making this again this month!
Just made this last night for dinner, and it was delicious! Thanks for another fabulous recipe!
mhickman – there is also liquid from the tomatoes. It turns out great. You can always add more broth after it cooks if you feel it needs more.
Making this in the morning so don't know if I will get an answer by then. It doesn't seem like there is enough liquid with one cup of broth to cook all day while I'm at work. I guess this is more of a statement
sldrwfe – I wouldn't say this was spicy. It has a little heat from the cajun seasoning, but this isn't burn your mouth hot
Are you able to describe how spicy this dish is?
I don't see the celery in your ingredients list and I'm guessing you cook the rice and then add it in later as you said? It is kind of unclear.
I had the same question about the celery, do you use it fresh? and how fine do you chop it if so?
This was delish! Thank you! Love the blog too.
Any idea on how many calories per serving??
Soooo yummy! It disappeared fast when we had friends over this past weekend. The only thing I did different was add a couple chopped up peppers. Thanks!
This looks fabulous – can't wait to try it! I was just wondering if you could define Cajun seasoning. Is that like Tony Chachere's? Or can you just buy a jar of something called "Cajun seasoning" at the grocery store? Thanks!