Crock Pot Chicken Jambalaya

Bring the bold flavors of Louisiana home with this comforting Crock Pot Chicken Jambalaya recipe! Loaded with smoky sausage, tender chicken, and a blend of Cajun spices, it’s the kind of meal that fills your kitchen with warmth and your bowl with pure satisfaction.

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Louisiana cooking has always been about heart and flavor. Every bite of this Jambalaya carries that deep Southern soul, with rice soaking up the rich, spicy broth and the slow-cooked goodness of the meats. It’s a simple way to enjoy a classic Southern dish right from your own kitchen.

Why You’ll Love This Recipe

There’s something special about Jambalaya that feels both homey and exciting. It’s bold, smoky, and full of flavor, yet surprisingly easy to make.

Here’s why it’ll win you over:

One-pot wonder: The Crock Pot does all the work while you go about your day.

Big flavor payoff: Slow cooking builds that deep, Southern-style taste you can’t rush.

Perfect texture: The rice comes out tender and flavorful without being mushy.

Family favorite: Everyone loves a big, cozy bowl of Jambalaya at dinner.

Easy customization: You can adjust the spice, switch the protein, or add more veggies.

Freezer-friendly: It freezes beautifully for quick future meals.

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Ingredients

For the Jambalaya:

• 1 ½ pounds boneless, skinless chicken thighs (cut into chunks)
  
• 12 ounces smoked sausage (sliced into rounds)
  
• 1 ½ cups long-grain white rice
  
• 1 large onion (diced)
  
• 1 green bell pepper (diced)
  
• 1 red bell pepper (diced)
  
• 3 celery stalks (chopped)
  
• 3 cloves garlic (minced)
  
• 1 (14-ounce) can diced tomatoes
  
• 3 cups chicken broth
  
• 2 tablespoons tomato paste
  
• 2 teaspoons Creole seasoning
  
• 1 teaspoon smoked paprika
  
• ½ teaspoon cayenne pepper (optional, for spice)
  
• 1 teaspoon dried thyme
  
• 1 teaspoon salt
  
• ½ teaspoon black pepper
  
• 2 tablespoons olive oil
  

Optional Add-ins:

• ½ pound shrimp (added at the end of cooking)
  
• 1 teaspoon hot sauce for extra kick
  
• Fresh parsley for garnish
  

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Step-by-Step Instructions

1. Prep the Ingredients

Start by cutting the chicken and sausage into bite-sized pieces. Chop all your vegetables so they’re ready to go. This helps the cooking process stay quick and smooth once everything goes into the slow cooker.

2. Sauté for More Flavor (Optional but Worth It)

If you have time, heat olive oil in a skillet over medium heat. Brown the sausage slices for a few minutes until slightly crisp. Then, add the chicken and sear it lightly to lock in flavor. Transfer both to your Crock Pot.

3. Layer Everything in the Crock Pot

Add the diced tomatoes, tomato paste, onion, peppers, celery, garlic, and all the spices. Pour in the chicken broth and give it a gentle stir to mix. Cover and cook on Low for 5–6 hours or High for 3–4 hours.

4. Add the Rice

About 30 minutes before serving, stir in the uncooked rice. Make sure it’s submerged in the liquid. Continue cooking until the rice is tender and the mixture thickens.

5. Add Shrimp (Optional)

If you’re adding shrimp, toss it in during the last 10–15 minutes of cooking. It cooks quickly and adds that extra seafood touch.

6. Finish and Serve

Once done, fluff the Jambalaya with a fork. Sprinkle with chopped parsley for a fresh pop of color. Serve it warm, straight from the slow cooker.

Tips & Variations

• Spice level: You can adjust the heat by adding more or less cayenne or hot sauce.
  
• Rice texture: Stir once halfway through to ensure even cooking but don’t overmix, or the rice can get mushy.
  
• Make it richer: Add a tablespoon of butter before serving for a silky finish.
  
• Protein swaps: Use andouille sausage for a traditional flavor or swap chicken for turkey.
  
• Veggie boost: Add okra, corn, or diced tomatoes for extra color and texture.
  
• Storage tip: Cool completely before storing in containers. It stays fresh in the fridge for up to 3 days or freezer for 2 months.
  

Serving Suggestions

Crock Pot Chicken Jambalaya works great as a full meal on its own, but you can pair it with a few extras to round things out.

Serve it with a side of cornbread, buttery biscuits, or steamed greens for a classic Southern spread. A small bowl of coleslaw or a fresh green salad also balances the richness.

For gatherings, I like keeping it simple, a pot of Jambalaya in the center of the table with lemon wedges, hot sauce, and a sprinkle of fresh herbs so everyone can customize their bowl.

Frequently Asked Questions

Can I use brown rice instead of white?

Yes, but it takes longer to cook. You’ll need to add an extra cup of broth and cook for about an hour more on Low.

Do I need to cook the sausage first?

It’s optional, but browning it gives a deeper, smoky flavor that really enhances the dish.

Can I make it without sausage?

You can replace it with shrimp or more chicken. The recipe still turns out flavorful and filling.

Why did my rice get mushy?

That happens if it cooks too long or stirs too much. Add it near the end of cooking and stir just once to avoid overcooking.

Can I make this on the stovetop?

Definitely. Sauté everything in a large pot, then simmer with rice until fully cooked. The flavor stays just as rich.

Can I freeze it?

Yes, it freezes beautifully. Let it cool, portion it out, and freeze for up to 2 months. Reheat in a skillet with a splash of broth.

Final Thoughts

Crock Pot Chicken Jambalaya is one of those meals that brings comfort in every bite. It’s full of flavor, easy to make, and turns out perfectly every single time. The slow cooker blends the ingredients beautifully, giving you a dish that tastes like it simmered all day,  because it did.

I love how it captures that homestyle Louisiana feel without needing constant attention in the kitchen. Whether you make it for a cozy dinner or to share with friends, this Jambalaya always delivers that warm, satisfying goodness that keeps everyone coming back for seconds.