Slow Cooker Chicken Jambalaya – A Cozy, Flavor-Packed One-Pot Meal

Jambalaya is comfort food with a kick, and this slow cooker version makes it weeknight-friendly. You get tender chicken, smoky sausage, sweet peppers, and bold Cajun spices, all simmered low and slow for hours. It’s hearty without being heavy, and the prep is surprisingly simple.

If you love big flavor and easy cleanup, this recipe will become a regular. Serve it over rice and dinner is done.

Slow Cooker Chicken Jambalaya - A Cozy, Flavor-Packed One-Pot Meal

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings 6 servings

Ingredients

  

• Chicken thighs (boneless, skinless; about 1.5 pounds), cut into bite-size pieces
• Smoked sausage (andouille preferred; 12–14 ounces), sliced into half-moons
• Onion (1 large), diced
• Celery (3 stalks), diced
• Bell peppers (2; red and green), diced
• Garlic (4 cloves), minced
• Crushed tomatoes (1 can, 14.5 ounces)
• Chicken broth (1 cup; low-sodium)
• Tomato paste (2 tablespoons)
• Cajun or Creole seasoning (2–3 tablespoons; salt-free if possible)
• Dried thyme (1 teaspoon)
• Smoked paprika (1 teaspoon)
• Bay leaf (1)
• Hot sauce (to taste)
• Cooked white rice (for serving; about 4–6 cups)
• Green onions (2–3), sliced for garnish
• Fresh parsley (optional), chopped
• Olive oil (1 tablespoon, optional for browning)
• Salt and black pepper, to taste

Instructions

 

• Prep the ingredients. Dice the onion, celery, and peppers. Slice the sausage and cut the chicken into bite-size pieces. Mince the garlic.
• Optional browning for extra flavor. In a skillet, heat olive oil over medium-high. Brown the sausage for 2–3 minutes and sear the chicken just until lightly golden. This step is optional but adds a nice smoky, caramelized note.
• Layer the slow cooker. Add onion, celery, bell peppers, and garlic to the slow cooker. Place the chicken and sausage on top.
• Mix the sauce. In a bowl, stir together crushed tomatoes, chicken broth, tomato paste, Cajun seasoning, thyme, smoked paprika, and a few dashes of hot sauce. Taste the mixture; if your Cajun seasoning contains salt, hold off on adding more salt until the end.
• Combine and cook. Pour the sauce over the meat and vegetables. Add the bay leaf. Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is tender.
• Adjust seasoning. Remove the bay leaf. Taste and season with salt and pepper. Add more hot sauce if you like it spicier.
• Serve with rice. Spoon the jambalaya over warm cooked rice. Garnish with sliced green onions and parsley.
• Make it thicker (optional). If you want a thicker base, remove the lid for the last 20–30 minutes on High to reduce slightly, or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water and cook 10 more minutes.

Why This Recipe Works

This slow cooker method lets the aromatics and spices meld into a rich, savory base while keeping the chicken juicy. Using a mix of boneless, skinless chicken thighs and smoked sausage adds depth and keeps the texture satisfying.

The trinity of onion, celery, and bell pepper develops sweetness as it cooks, balancing the heat. A splash of crushed tomatoes brings body, and finishing the rice on the side keeps the jambalaya from turning mushy. You get the soul of the dish with a more reliable, foolproof process.

Shopping List

• Chicken thighs (boneless, skinless; about 1.5 pounds), cut into bite-size pieces
• Smoked sausage (andouille preferred; 12–14 ounces), sliced into half-moons
• Onion (1 large), diced
• Celery (3 stalks), diced
• Bell peppers (2; red and green), diced
• Garlic (4 cloves), minced
• Crushed tomatoes (1 can, 14.5 ounces)
• Chicken broth (1 cup; low-sodium)
• Tomato paste (2 tablespoons)
• Cajun or Creole seasoning (2–3 tablespoons; salt-free if possible)
• Dried thyme (1 teaspoon)
• Smoked paprika (1 teaspoon)
• Bay leaf (1)
• Hot sauce (to taste)
• Cooked white rice (for serving; about 4–6 cups)
• Green onions (2–3), sliced for garnish
• Fresh parsley (optional), chopped
• Olive oil (1 tablespoon, optional for browning)
• Salt and black pepper, to taste

Step-by-Step Instructions

1. Prep the ingredients. Dice the onion, celery, and peppers.

   Slice the sausage and cut the chicken into bite-size pieces. Mince the garlic.

2. Optional browning for extra flavor. In a skillet, heat olive oil over medium-high. Brown the sausage for 2–3 minutes and sear the chicken just until lightly golden.

   This step is optional but adds a nice smoky, caramelized note.

3. Layer the slow cooker. Add onion, celery, bell peppers, and garlic to the slow cooker. Place the chicken and sausage on top.
4. Mix the sauce. In a bowl, stir together crushed tomatoes, chicken broth, tomato paste, Cajun seasoning, thyme, smoked paprika, and a few dashes of hot sauce. Taste the mixture; if your Cajun seasoning contains salt, hold off on adding more salt until the end.
5. Combine and cook. Pour the sauce over the meat and vegetables.

   Add the bay leaf. Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is tender.

6. Adjust seasoning. Remove the bay leaf. Taste and season with salt and pepper.

   Add more hot sauce if you like it spicier.

7. Serve with rice. Spoon the jambalaya over warm cooked rice. Garnish with sliced green onions and parsley.
8. Make it thicker (optional). If you want a thicker base, remove the lid for the last 20–30 minutes on High to reduce slightly, or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water and cook 10 more minutes.

Storage Instructions

Let the jambalaya cool to room temperature, then refrigerate in airtight containers for up to 4 days. Store the rice separately to prevent it from soaking up excess liquid.

For freezing, portion the jambalaya (without the rice) into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Benefits of This Recipe

• Hands-off cooking: The slow cooker does the heavy lifting, so you can walk away.
• Meal prep friendly: Makes a generous batch that reheats well.
• Balanced flavors: Smoky, spicy, and savory with natural sweetness from peppers and onions.
• Customizable heat: Adjust the spice level easily with Cajun seasoning and hot sauce.
• Budget-conscious: Chicken thighs and pantry spices keep costs down.

Common Mistakes to Avoid

• Adding rice to the slow cooker too early: It turns mushy. Cook rice separately and serve on the side.
• Over-salting: Many Cajun blends include salt.

  Taste before adding more.

• Skipping aromatics: Don’t leave out onion, celery, and bell pepper—they’re the flavor foundation.
• Cooking too long on High: High heat can dry out chicken. If you can, choose Low for the best texture.
• Not browning when time allows: It’s optional, but those browned bits add noticeable depth.

Recipe Variations

• Chicken and shrimp: Add 1/2 pound peeled shrimp in the last 15–20 minutes of cooking on High. Cook just until pink and opaque.
• No-sausage version: Skip the sausage and increase chicken to 2 pounds.

  Add 1/2 teaspoon liquid smoke for a hint of smokiness.

• Veggie-loaded: Stir in diced zucchini or okra for the last hour so they keep some bite.
• Spice swap: Use a Creole blend for more herbs and a slightly lighter heat profile. Add cayenne for extra kick.
• Brown rice base: Serve over brown rice or cauliflower rice for a lighter twist.
• Tomato-light: Reduce crushed tomatoes to 1 cup and increase broth to 1.5 cups for a less tomato-forward version.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work, but they can dry out more quickly.

If using breasts, aim for the lower end of the cook time and choose the Low setting if possible.

Do I need to brown the meat first?

No, but it adds great flavor. If you’re short on time, skip it—the dish will still be tasty. When you can spare 5–7 minutes, browning is worth it.

How spicy is this?

Moderate heat.

The spice level depends on your Cajun seasoning and hot sauce. For milder jambalaya, use a salt-free Cajun blend and add hot sauce at the table.

Can I cook the rice in the slow cooker with everything else?

It’s not ideal. Rice absorbs too much liquid and gets mushy.

For the best texture, cook it separately and spoon the jambalaya over the top.

What’s the difference between Cajun and Creole seasoning?

They overlap, but Cajun blends are usually spicier and simpler, while Creole blends include more herbs like oregano and basil. Either will work in this recipe.

How can I thicken the sauce?

Remove the lid for the last 20–30 minutes to reduce, or stir in a small cornstarch slurry. You can also mash a few pieces of the cooked vegetables to naturally thicken.

Is this gluten-free?

It can be.

Most ingredients are naturally gluten-free, but double-check your sausage and seasoning blend. Serve with gluten-free rice.

Can I make it ahead?

Yes. You can prep all ingredients the night before and store them in the fridge.

In the morning, dump everything into the slow cooker and start it. It also reheats well for leftovers.

What size slow cooker should I use?

A 5- to 6-quart slow cooker is ideal for this amount. If yours is smaller, reduce quantities slightly to avoid overcrowding.

Can I add beans?

It isn’t traditional, but you can.

Add a drained can of red beans or kidney beans in the last hour so they warm through without breaking down.

Final Thoughts

Slow Cooker Chicken Jambalaya delivers bold, cozy flavor without a lot of fuss. With simple prep, reliable results, and easy customization, it’s the kind of recipe you’ll lean on for busy nights and casual gatherings. Keep the rice separate, taste as you go, and let the slow cooker work its magic.

A sprinkle of green onions on top, and you’re ready to ladle out comfort by the bowlful.