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!
