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Slow Cooker Chicken Jambalaya

Slow Cooker Chicken Jambalaya with smoky Cajun-spiced rice, tender chicken thighs, and sliced andouille. Cook it hands-off in the slow cooker, then fluff and garnish for a one-pot, hearty meal.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun-Creole
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken thighs
Andouille and vegetables
  • 14 oz andouille sausage
  • 1 onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 3 celery stalks
  • 4 garlic cloves
Canned and liquids
  • 1 can (14.5 oz) diced tomatoes
  • 2 cup chicken broth
Spices and seasonings
  • 2 tbsp Cajun seasoning
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
Rice and garnish
  • 1.5 cup long grain white rice
  • green onions for garnish
  • fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Add the chicken thighs and sliced andouille sausage to the slow cooker.
  2. Add the diced onion, diced green bell pepper, diced red bell pepper, chopped celery, minced garlic, diced tomatoes, chicken broth, Cajun seasoning, dried thyme, smoked paprika, and cayenne pepper.
  3. Stir everything together until the spices are evenly distributed.
Cook chicken until tender
  1. Cook on low for 5–6 hours (or high for about 3 hours) until the chicken is tender.
Cook the rice
  1. Stir in the uncooked long grain white rice, cover the slow cooker, and cook on high for 30–40 minutes until the rice is fully cooked and has absorbed the liquid.
Finish and serve
  1. Fluff the jambalaya with a fork to loosen the rice and combine the mixture.
  2. Serve hot, garnished with sliced green onions and fresh parsley.

Notes

For the best texture, keep the lid on during the rice phase so the steam stays trapped and the rice cooks evenly. Store leftovers in the fridge up to 4 days; reheat gently with a splash of broth if it thickens. Freeze up to 2 months in airtight containers, then thaw overnight and reheat until steaming. For a lower-sodium option, choose a low-sodium Cajun seasoning and reduced-sodium chicken broth (start with 1 3/4 cups broth and add more only if needed).