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Slow Cooker Chicken Jambalaya served in a modern kitchen with vibrant vegetables and fresh herbs, photorealistic detail.
Taha Ayad

Slow Cooker Chicken Jambalaya

Slow Cooker Chicken Jambalaya is a one-pot, easy-to-make dish packed with tender chicken, smoky sausage, and colorful vegetables. The slow cooker does all the work, making this flavorful Creole classic a hands-off favorite that’s perfect for family dinners or meal prep.
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Ingredients Method Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 pound smoked sausage or andouille sausage, sliced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 big onion diced
  • 2 celery stalks chopped
  • 3 garlic cloves minced
  • 1 14.5 oz can diced tomatoes, undrained
  • 1 14 oz can chicken broth (low-sodium recommended)
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon desiccated thyme
  • 1 teaspoon ground paprika
  • ½ teaspoon black pepper
  • 1 cup long-grain white rice not instant
  • Salt to taste

Method
 

  1.  Prep the ingredients: Start by cutting the chicken breasts into bite-sized pieces. Slice the smoked sausage and chop the vegetables — red and green bell peppers, onion, celery, and garlic.
  2.  Layer the slow cooker: Place the chicken, sausage, diced tomatoes (with juice), bell peppers, onion, celery, and garlic into the slow cooker. Add the Cajun seasoning, thyme, paprika, and black pepper. Pour in the chicken broth and give everything a good stir to combine.
  3.  Cook the jambalaya: Cover the slow cooker and cook on low for 4–5 hours or on high for 2–3 hours. The slow cooker will work its magic, infusing the chicken and sausage with all the delicious spices and creating a savory broth.
  4.  Add the rice: About 30 minutes before the cooking time is up, add the uncooked rice to the slow cooker. Stir it into the mixture and cover. Let it cook for the remaining time, allowing the rice to absorb the broth and flavors.
  5.  Finish and serve: Once the rice is cooked and the dish is thickened, give everything one last stir. Taste and adjust the seasoning, adding salt if necessary. Serve the jambalaya hot, garnished with fresh herbs or green onions if desired.

Notes

  1. This recipe can be made ahead of time and stored in the fridge for 3–4 days. For freezing, allow it to cool completely and then transfer it to an airtight container. It can be frozen for up to 2–3 months. Reheat on the stovetop or in the microwave with a little extra broth if needed.
  2. For a gluten-free option, use gluten-free sausage and check that the Cajun seasoning is gluten-free.
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