Description
This Slow Cooker Chicken Jambalaya is a hearty, flavorful dish that combines tender chicken, spicy andouille sausage, and vibrant vegetables slow-cooked to perfection. Infused with Cajun seasoning and herbs, this comforting meal is easy to prepare and perfect for a crowd, delivering authentic Louisiana-inspired flavors with minimal hands-on time.
Ingredients
Scale
Proteins
- 1 1/2 lbs chicken breasts, diced into 1 inch pieces
- 1 lb andouille sausage links, sliced into 1/2 inch pieces
Vegetables and Aromatics
- 1/2 onion, diced into small pieces
- 1 red bell pepper, diced into large pieces
- 1 green bell pepper, diced into large pieces
- 2 stalks celery, sliced
- 2 tsp minced garlic
Seasonings and Liquids
- 1 Tbsp Cajun seasoning
- 1 can crushed tomatoes (14.5 oz can)
- 2 tsp dried oregano
- 1 cup chicken broth
Other
- 3 cups cooked rice
Instructions
- Prepare Ingredients: Dice the chicken breasts into 1-inch pieces, slice the andouille sausage into 1/2-inch pieces, dice the onion and bell peppers, slice the celery stalks, and mince the garlic to get everything ready for the slow cooker.
- Combine in Slow Cooker: Place the diced chicken, sliced sausage, vegetables, minced garlic, Cajun seasoning, crushed tomatoes, dried oregano, and chicken broth together in the crock pot. Mix slightly to distribute the seasoning.
- Cook: Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. The dish is done when the chicken is fully cooked through and the flavors have melded beautifully.
- Add Cooked Rice: Once the slow-cooking is complete, stir in the 3 cups of cooked rice to the jambalaya mixture. Mix well so the rice absorbs the rich flavors of the stew.
- Serve: Serve the jambalaya warm directly from the slow cooker. Enjoy the comforting taste of this classic Cajun meal.
Notes
- You can use brown rice instead of white rice, but ensure it’s pre-cooked before adding since rice isn’t cooked in the slow cooker here.
- Adjust the amount of Cajun seasoning based on your spice preference.
- For a smoky flavor, use smoked andouille sausage.
- If you prefer a thicker consistency, cook uncovered for the last 30 minutes to reduce excess liquid.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (slow cooker low setting)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun, Southern American
Keywords: Slow Cooker Chicken Jambalaya, Cajun Jambalaya, Slow Cooker Recipe, Chicken and Sausage Jambalaya, Easy Jambalaya, Comfort Food
