If you want a dinner that feels cozy, filling, and full of bold flavor, this Slow Cooker Chicken Jambalaya is it. You toss everything into the crockpot, let it do its thing, and come back to a pot of rich, smoky, spicy goodness. The chicken turns tender, the rice soaks up all that flavor, and your house smells amazing.
This recipe makes 6 servings and takes about 15 minutes to prep and 4–5 hours on LOW in the slow cooker.
Right after testing this recipe, I knew it was a keeper. The rice cooks right in the crockpot, the spices blend perfectly, and it’s hearty enough to satisfy everyone at the table.
Why I Love This Recipe
The first time I made jambalaya in a slow cooker, I wasn’t sure how the rice would turn out. I grew up seeing it cooked on the stove, stirred and watched carefully. But one busy afternoon, I gave the crockpot version a try—and wow. It was just as flavorful, and so much easier.
Now it’s one of my go-to comfort meals.
Here’s why I love it:
- Everything cooks in one pot
- The chicken turns fall-apart tender
- The rice absorbs all that smoky, spicy flavor
- It reheats beautifully the next day
- It feels special but is super simple
What You’ll Need
- 1 ½ pounds boneless, skinless chicken breasts
- 12 ounces smoked sausage, sliced into rounds
- 1 cup long-grain white rice (uncooked)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 cups low-sodium chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Tools You’ll Need
- Black oval slow cooker (crockpot)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Slow Cooker Chicken Jambalaya Instructions
Step 1: Add the Chicken and Sausage
Place 1 ½ pounds raw boneless skinless chicken breasts flat in the bottom of the black oval crockpot. Add 12 ounces sliced smoked sausage rounds on top, spreading them evenly.
Step 2: Add the Vegetables
Sprinkle 1 diced onion, 1 diced green bell pepper, 1 diced red bell pepper, and 3 cloves minced garlic evenly over the chicken and sausage.
Ultra close-up shot of diced onion, diced green bell pepper, diced red bell pepper, and minced garlic scattered over raw chicken breasts and sausage rounds inside a black oval crockpot, crockpot centered and fully visible, nothing cropped out, a straight 90-degree top-down shot with no tilt, captured directly overhead, white marble surface with subtle gold hints in the background
Step 3: Add Liquids and Seasonings
Pour in 1 can diced tomatoes with juices and 2 cups chicken broth. Add 1 tablespoon tomato paste, 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon cayenne pepper, 1 teaspoon salt, and ½ teaspoon black pepper. Do not stir yet.
Ultra close-up shot of diced tomatoes with juices and chicken broth poured over layered chicken, sausage, and vegetables, tomato paste and visible sprinkled paprika, oregano, thyme, cayenne, salt, and black pepper on top inside a black oval crockpot, crockpot centered and fully visible, nothing cropped out, a straight 90-degree top-down shot with no tilt, captured directly overhead, white marble surface with subtle gold hints in the background
Step 4: Cook
Cover and cook on LOW for 4–5 hours, until the chicken reaches 165°F and is tender.
Ultra close-up shot of black oval crockpot with lid on, centered and fully visible, showing condensation under glass lid and cooked jambalaya underneath, a straight 90-degree top-down shot with no tilt, captured directly overhead, white marble surface with subtle gold hints in the background
Step 5: Shred Chicken and Add Rice
Remove the lid. Take out the fully cooked chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot. Stir in 1 cup uncooked long-grain white rice, making sure it is fully submerged in the liquid.
Ultra close-up shot of shredded chicken being returned into the black oval crockpot with visible sausage rounds, diced vegetables, broth mixture, and 1 cup uncooked white rice stirred in and submerged, crockpot centered and fully visible, nothing cropped out, a straight 90-degree top-down shot with no tilt, captured directly overhead, white marble surface with subtle gold hints in the background
Step 6: Cook Rice
Cover again and cook on LOW for 30–40 minutes, until the rice is tender and has absorbed most of the liquid.
Ultra close-up shot of finished jambalaya inside black oval crockpot with fully cooked fluffy rice, shredded chicken, sausage rounds, softened diced peppers and onion, thickened mixture, crockpot centered and fully visible, nothing cropped out, a straight 90-degree top-down shot with no tilt, captured directly overhead, white marble surface with subtle gold hints in the background
Step 7: Garnish and Serve
Sprinkle 2 tablespoons chopped fresh parsley over the top and serve in a round bowl.
Ultra close-up shot of chopped parsley sprinkled over cooked jambalaya with shredded chicken, sausage, rice, peppers, and onion inside black oval crockpot before serving, crockpot centered and fully visible, nothing cropped out, a straight 90-degree top-down shot with no tilt, captured directly overhead, white marble surface with subtle gold hints in the background
Macros Information (Per Serving – Approximate)
- Calories: 420
- Protein: 32g
- Carbohydrates: 38g
- Fat: 16g
- Fiber: 3g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Cooking the chicken low and slow breaks down the muscle fibers, making it tender and easy to shred. The rice is added at the end so it doesn’t overcook or turn mushy. As it cooks, the rice absorbs the seasoned broth, which locks in flavor. The tomato paste thickens the sauce and adds richness.
Common Mistakes
- Adding the rice too early (it will get mushy)
- Not submerging the rice fully in liquid
- Overcooking on HIGH heat
- Using instant rice (it cooks too fast and gets soft)
What to Serve With
- Warm crusty bread
- Simple green salad
- Cornbread
- Steamed green beans
Substitutions and Variations
- Use chicken thighs instead of breasts
- Add shrimp during the last 20 minutes
- Swap white rice for brown rice (add more liquid and cook longer)
- Make it spicier with extra cayenne or hot sauce
Make Ahead Tips
You can chop all vegetables the night before and store them in the fridge. You can also fully cook the jambalaya and reheat it gently the next day—it tastes even better.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a splash of broth if needed. You can freeze it for up to 2 months.
FAQ
Can I cook the rice separately?
Yes. If you prefer, cook rice on the side and stir it in before serving.
Can I use brown rice?
Yes, but increase broth by ½ cup and cook longer.
Is it very spicy?
It has a mild kick. Reduce cayenne if you want it milder.
Final Thoughts
This Slow Cooker Chicken Jambalaya is bold, hearty, and so easy to make. It feels like comfort food but doesn’t take much effort. Try it once, and it might just become part of your regular dinner rotation. When you make it, come back and tell me how it turned out. I’d love to hear what you think.