Looking for a dinner that practically cooks itself, bursts with flavor, and won't derail your healthy eating goals? Look no further than this Slow Cooker Chicken Jambalaya! Throw everything in, let your slow cooker work its magic, and come home to a hearty, delicious meal. I’ve been making variations of this recipe for years, streamlining it so even on the busiest weeknights, I can serve up something special without slaving away in the kitchen. This is it, the ultimate easy weeknight meal!
Why You Will Love This Recipe
Growing up, my grandma always made a big pot of jambalaya for family gatherings. The aroma of spices simmering away filled the house with warmth and love. While her recipe was a closely guarded secret and took hours to perfect on the stovetop, this Slow Cooker Chicken Jambalaya attempts to capture that same comforting spirit, but with a modern, time-saving twist. Now, I can enjoy those cherished flavors without spending all day in the kitchen.
Ingredients
-
Protein:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb Andouille sausage, sliced
-
Vegetables:
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
-
Grains & Legumes:
- 1 cup long-grain rice, uncooked
- 1 (15 oz) can black beans, rinsed and drained
-
Liquid & Seasoning:
- 4 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
-
Garnish (Optional):
- Chopped green onions
- Fresh parsley
Step-by-Step Instructions for Making the Recipe
- Combine Ingredients: In a 6-quart or larger slow cooker, add the chicken, sausage, onion, bell pepper, celery, garlic, diced tomatoes (with juice), rice, and black beans.
- Add Liquid & Seasoning: Pour in the chicken broth. Sprinkle with Cajun seasoning, smoked paprika, thyme, and cayenne pepper (if using). Season with salt and pepper to taste.
- Mix Well: Stir everything together until well combined and the ingredients are evenly distributed.
- Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the rice is cooked and the chicken is tender.
- Check for Doneness: Ensure chicken is cooked through and the rice is tender.If rice is still crunchy add 1/2 cup of chicken broth and cook for another 30 minutes.
- Serve: Fluff the jambalaya with a fork. Garnish with chopped green onions and fresh parsley, if desired.
- Enjoy: Serve immediately. This Slow Cooker Chicken Jambalaya is also great as leftovers!
Slow Cooker Chicken Jambalaya
Ingredients
Equipment
Method
- In a 6-quart or larger slow cooker, add the chicken, sausage, onion, bell pepper, celery, garlic, diced tomatoes (with juice), rice, and black beans.1.5 lbs boneless, skinless chicken thighs, 1 lb Andouille sausage, 1 large onion, 1 green bell pepper, 2 celery stalks, 2 cloves garlic, 14.5 oz can diced tomatoes, 1 cup long-grain rice, 15 oz can black beans
- Pour in the chicken broth. Sprinkle with Cajun seasoning, smoked paprika, thyme, and cayenne pepper (if using). Season with salt and pepper to taste.4 cups chicken broth, 2 tablespoons Cajun seasoning, 1 teaspoon smoked paprika, 0.5 teaspoon dried thyme, 0.25 teaspoon cayenne pepper, to taste Salt and pepper
- Stir everything together until well combined and the ingredients are evenly distributed.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the rice is cooked and the chicken is tender.
- Ensure chicken is cooked through and the rice is tender. If rice is still crunchy add 1/2 cup of chicken broth and cook for another 30 minutes.4 cups chicken broth
- Fluff the jambalaya with a fork. Garnish with chopped green onions and fresh parsley, if desired.Chopped green onions, Fresh parsley
- Serve immediately. This Slow Cooker Chicken Jambalaya is also great as leftovers!