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Slow Cooker Chicken Jambalaya

A hearty, dump-and-go Creole stew featuring tender chicken, smoky Andouille sausage, and rice cooked in a rich tomato base.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 Bowls
Course: Dinner, Main Course
Cuisine: American, Cajun/Creole
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Proteins
  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 12 oz Andouille sausage sliced into rounds
Vegetables
  • 1 medium onion diced
  • 1 large green bell pepper seeded and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
Pantry & Spices
  • 28 oz diced tomatoes canned, undrained
  • 2 cups chicken broth low sodium
  • 1 tbsp Cajun seasoning Creole seasoning
  • 1 tsp dried oregano
  • 1.5 cups long grain white rice uncooked
Garnish
  • 2 tbsp fresh parsley chopped

Equipment

  • Slow Cooker (6qt)
  • Knife
  • Cutting Board

Method
 

  1. Place the chicken pieces and sliced sausage into the bottom of a 6-quart slow cooker.
  2. Add the diced onion, bell pepper, celery, and minced garlic on top of the meat.
  3. Pour in the diced tomatoes (with juices) and chicken broth.
  4. Sprinkle the Cajun seasoning and dried oregano over the mixture. Stir gently to combine.
  5. Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours, until chicken is cooked through.
  6. About 45 minutes before serving, stir in the uncooked rice. Cover and cook on HIGH for 30-45 minutes until rice is tender and liquid is absorbed.
  7. Stir well before serving. Garnish with fresh chopped parsley.

Notes

If using shrimp, add them in the last 15 minutes of cooking to prevent rubbery texture.