If you’ve ever looked at a jambalaya recipe and felt overwhelmed by the number of steps before the slow cooker even turns on—same here. Some versions ask you to brown the meat, simmer the spices, reduce the broth… but isn’t the whole point of a slow cooker to not have to do all that?
This Crockpot Chicken Jambalaya is my go-to when I want all the cozy, bold flavors of New Orleans without babysitting a pot. It’s a dump-and-go recipe with the holy trinity of Cajun cooking (onion, bell pepper, celery), good protein, warm spices, and a simple swap to avoid the most common jambalaya pitfall: mushy rice.
A Simpler Take on a Classic Dish
Let’s get this out of the way: this is not your grandma’s secret Creole family recipe. There’s no voodoo spice blend passed down for generations, but there is garlic, sausage, chicken, and shrimp simmered with veggies in a seasoned broth that smells amazing by the time you lift the lid.
The trick to getting this recipe just right? Cook the rice separately. After years of testing and hearing people say their rice either turned to mush or stayed crunchy, I stopped trying to cook it in the pot and just stir it in at the end. Problem solved.
What’s in This Crockpot Jambalaya (And Why I Use It)
Don’t let the ingredient list scare you—it looks long, but most of it is just pantry spices. You can make your own blend (my favorite), or use a Creole seasoning mix you trust. Just taste it first; some are salt bombs, while others lean super spicy.
Protein:
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Chicken breast:
Chunks of chicken cook beautifully in the slow cooker. You can also use boneless thighs if you like them juicier. -
Andouille sausage:
Smoked sausage adds that authentic depth. I slice it into half-moons so every bite gets some. -
Shrimp (optional):
I usually use pre-cooked shrimp and stir them in at the end for just a few minutes to warm through. If I’ve got frozen shrimp, I thaw and toss them in the last 15 minutes.
Vegetables:
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Onion, celery, bell pepper:
Aka the Cajun “holy trinity.” I dice them small so they melt into the broth. -
Garlic:
Always fresh. Jarred garlic works in a pinch but won’t give that punchy edge. -
Diced tomatoes:
I use petite diced with all the juice for a tomato-rich base.
Seasonings:
I go with a mix of paprika, cayenne, thyme, oregano, garlic powder, onion powder, black pepper, salt, and bay leaves. But if you’ve got a Creole blend you love, go for it—just start with a smaller amount and taste as you go.
Rice:
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Cooked rice only.
Trust me on this. I use those 90-second microwave rice pouches when I’m really short on time, or leftover rice from another meal. Brown or white rice works great. Don’t use dry rice in the slow cooker—it’s just not reliable.
How to Make It (Step-by-Step)
This is one of those “dump it and forget it” recipes, which is why I love it so much. It doesn’t need babysitting, and your house will smell incredible by dinner time.
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Layer it all in:
In your slow cooker, combine chicken, sausage, tomatoes (with juice), onion, celery, bell pepper, garlic, bay leaves, and your seasoning blend. Give it a quick stir. -
Set it and go:
Cook on high for 3 hours or low for 6. You want the chicken to be tender and the veggies soft but not mushy. -
Add the rice & shrimp:
When everything is cooked, stir in your cooked rice and thawed shrimp. Let it sit for about 10–15 minutes with the lid on, just to heat through. Remove bay leaves. -
Serve it up:
Garnish with chopped parsley or green onions. I like mine with a little hot sauce splashed on top.
You can also spoon the jambalaya mixture over a scoop of rice instead of mixing it in, if you prefer it more stew-like.
Variations I’ve Tried (and Loved)
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Add kale:
Stir in a handful of massaged chopped kale with the rice. It softens just enough and adds a great boost of greens without overpowering the dish. -
Add okra:
I love sliced frozen okra added in the last 30 minutes. It thickens the broth a bit and adds a nice Southern touch. -
Make it spicy:
Crushed red pepper, cayenne, Aleppo pepper flakes, or just good ol’ hot sauce—add a little or a lot, depending on your mood. -
Change the proteins:
I’ve made this with chicken thighs, leftover roast chicken, turkey sausage, and even tofu for my vegetarian cousin. It’s super flexible—just aim for around 2 pounds of total protein.
What to Serve With It
Honestly, this jambalaya is hearty enough to be a full meal on its own, but if I’m making it for a group, I like to set out:
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Cornbread or keto cheddar biscuits
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A simple side salad with a lemony vinaigrette
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Sautéed greens or roasted okra
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Extra hot sauce or Cajun aioli for dipping
Make Ahead and Leftovers
This dish is even better the next day. The rice absorbs more of that spiced broth, and everything just melds together.
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Fridge: Store in an airtight container for up to 5 days.
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Reheat: Microwave or gently warm on the stove. I actually prefer the microwave—it steams the rice without drying it out.
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Freezer: I haven’t frozen it yet, but all the ingredients point to it freezing well. Just cool completely before packing it in freezer-safe containers.
Crockpot Chicken Jambalaya
This cozy slow-cooked jambalaya is a Southern classic made easy. With tender chicken, smoky sausage, juicy shrimp, and Creole-seasoned veggies, this one-pot comfort meal is perfect for a hands-off weeknight dinner or festive weekend gathering.
Ingredients
- ½ lb boneless, skinless chicken breasts (cut into 2-inch chunks)
- ½ lb andouille sausage (sliced into discs, about 3 links)
- 1 cup mixed bell peppers, chopped
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, crushed
- 1 can (14.5 oz) diced tomatoes, with juice
- 3 bay leaves
- 1 lb cooked shrimp, peeled and deveined
- 3 cups cooked white or brown rice
- Seasoning Blend (or use 1 tbsp premade Creole seasoning):
- 1 tsp coarse kosher salt
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ¼ tsp crushed red pepper flakes
- ¼ tsp ground black pepper
- ¼ tsp paprika
Instructions
- Place the chopped chicken, sausage, diced tomatoes (with liquid), garlic, onion, celery, bell peppers, and bay leaves into your slow cooker.
- If you’re using a store-bought Cajun or Creole seasoning, add a heaping tablespoon. Otherwise, combine all the dried herbs and spices in a small bowl and stir them into the pot.
- Cover and cook on high for 3 hours. Once everything is tender and aromatic, remove the bay leaves and give it all a good stir.
- Add the cooked rice and shrimp to the slow cooker. Stir gently to combine and allow it to warm through for another 10 to 15 minutes, either on the warm setting or with the slow cooker turned off but covered.
- Spoon into bowls and serve hot — it’s bold, hearty, and full of flavor in every bite.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 425Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 215mgSodium: 1368mgCarbohydrates: 35gFiber: 3gSugar: 7gProtein: 37g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This crockpot jambalaya is a great way to bring the taste of the South to your kitchen without a ton of effort. It’s cozy, flavorful, flexible, and perfect for feeding a crowd or meal prepping for the week.
The key is keeping the rice out of the pot until the end—and letting the slow cooker do the rest.
If you try it, let me know how you tweak it. Whether you use shrimp, add greens, or crank up the spice, I love seeing how this recipe gets passed around and made your own.
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