This Slow Cooker Chicken Jambalaya is a tasty mix of chicken, rice, and veggies all simmered together with flavorful spices. It’s a one-pot wonder that’s easy to love!
You pretty much just toss everything in the slow cooker and let it do the work. I enjoy serving this with some cornbread for a cozy dinner. It’s a big hug in a bowl! 😊
Key Ingredients & Substitutions
Chicken Thighs: I love using boneless, skinless chicken thighs for their juicy and tender texture. If you’re looking for a leaner option, breast meat will work too, but keep an eye on cooking time to avoid dryness.
Smoked Sausage: Andouille adds a nice smoky flavor, but you can swap it for kielbasa or even a vegetarian sausage if you prefer a meatless dish. Just adjust the seasonings to taste!
Bell Peppers: The three colors add a beautiful touch! If you can’t find red or green, orange or yellow bell peppers also work well. You might also consider adding jalapeños for a kick!
Cajun Seasoning: This blend gives the dish its signature flavor. If you don’t have it on hand, mix equal parts paprika, thyme, cayenne pepper, and garlic powder to create a quick substitute.
Rice: Long-grain white rice is great for this recipe, but if you want a whole grain option, brown rice can be substituted. Just remember that cooking times will need to be adjusted.
How Do I Ensure My Jambalaya Comes Out Perfect?
Getting the flavors and textures just right in jambalaya can be tricky, but here are some tips to help you master it:
- Layer ingredients properly in the slow cooker, starting with the meats and vegetables, then adding liquids and rice last. This helps the flavors combine well.
- Use low-sodium chicken broth to control the saltiness, as some sausages can be quite salty.
- Make sure to cover the cooker properly. This helps maintain moisture, so the rice cooks evenly.
- Give it a good stir after cooking to mix the ingredients and distribute flavors. It’s like giving your jambalaya a little hug!
- Garnish generously with fresh parsley—it adds freshness that complements the spices perfectly.
Slow Cooker Chicken Jambalaya
Ingredients You’ll Need:
For the Jambalaya:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb smoked sausage (such as Andouille), sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 3 cups chicken broth
- 2 cups long-grain white rice
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Slow Cooker Chicken Jambalaya takes about 15 minutes to prepare, plus your slow cooker will do the magic with cooking time of 6-7 hours on low or 3-4 hours on high. Perfect for setting it and forgetting it while you enjoy the rest of your day!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by gathering all your ingredients and chopping the vegetables. Cut the chicken thighs into bite-sized pieces. Slice the sausage and dice the onion, bell peppers, celery, and garlic. This preparation makes it easy to throw everything into the slow cooker!
2. Combine in the Slow Cooker:
In your slow cooker, toss in the chicken thighs, smoked sausage, diced onion, green and red bell peppers, diced celery, and minced garlic. Make sure to evenly distribute everything so it cooks well.
3. Add the Flavor and Rice:
Now, pour in the diced tomatoes with their juices, and add the chicken broth. Follow up with the dry ingredients: rice, Cajun seasoning, thyme, paprika, salt, black pepper, and the bay leaf. Give everything a good stir to make sure all the ingredients are combined nicely.
4. Cooking Time:
Cover the slow cooker and choose your cooking time. If you have the time, set it on low for 6-7 hours. For a quicker option, set it on high for 3-4 hours. Either way, you’ll know it’s ready when the chicken is cooked through and the rice is tender!
5. Serve and Enjoy:
Once it’s done cooking, don’t forget to remove the bay leaf. Give the jambalaya a good stir to mix all those yummy flavors together. Serve it hot, garnished with fresh chopped parsley on top. Enjoy your homemade Slow Cooker Chicken Jambalaya!
Can I Use Different Types of Rice?
Absolutely! While long-grain white rice works best in this recipe, you can use jasmine or basmati rice for a fragrant twist. Just be cautious with cooking times, as these varieties may cook faster. If using brown rice, increase the cooking time by about 30 minutes.
What If I Don’t Have Smoked Sausage?
No problem! You can substitute it with any cooked sausage you have on hand, such as turkey sausage or kielbasa. If you prefer a vegetarian option, replace the sausage with additional vegetables or beans for protein, adjusting the spices to maintain flavor.
How to Store Leftovers?
Store any leftover jambalaya in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. Just thaw in the fridge overnight before reheating on the stove or in the microwave.
Can I Add More Vegetables?
Definitely! Feel free to add extras like corn, peas, or okra. Just keep in mind that adding more vegetables may require slight adjustments to the cooking liquid to ensure everything cooks properly. Aim for a balance so the dish stays well-seasoned!
