Slow Cooker Jambalaya Recipe

Craving the bold, spicy flavors of Louisiana but don’t have hours to spend in the kitchen? This Slow Cooker Jambalaya is your answer! Packed with tender chicken, smoky sausage, plump shrimp, and perfectly seasoned rice, this dish is a one-pot wonder that brings the taste of the Bayou right to your table. Whether you’re feeding a crowd or meal prepping for the week, this jambalaya is hearty, flavorful, and incredibly easy to make. Let’s get cooking!

🛒 Ingredients

Here’s everything you’ll need to make this delicious Slow Cooker Jambalaya:

🍗 1 lb boneless, skinless chicken thighs (or chicken breasts)
🌭 12 oz smoked sausage (andouille or kielbasa), sliced and browned
🍤 1 lb raw shrimp, peeled and deveined (optional)
🍚 2 cups parboiled rice (do not substitute with regular rice)
🍲 4 cups chicken broth
🧅 1 medium onion, finely diced
🫑 1 green bell pepper, finely diced
🌿 3 stalks celery, finely diced (including leaves)
🧄 4 cloves garlic, minced
🥫 2 tablespoons tomato paste
🌶️ 1 tablespoon Cajun seasoning
🌿 1 teaspoon paprika
🧂 1 teaspoon onion powder
🧂 1 teaspoon garlic powder
🌿 1 teaspoon Italian seasoning
🌿 Fresh parsley, chopped (for garnish)

Optional Add-Ins:

• 1/2 teaspoon cayenne pepper for extra heat
• 1 can (14.5 oz) diced tomatoes for a redder base

👩‍🍳 Step-by-Step Instructions

Follow these simple steps to make the perfect Slow Cooker Jambalaya:

1. Prepare the Slow Cooker: Spray the inside of your slow cooker with nonstick cooking spray.
2. Create the Base: Pour in the chicken broth. Add the Cajun seasoning, paprika, onion powder, garlic powder, Italian seasoning, minced garlic, and tomato paste. Stir well to combine.
3. Add the Protein: Place the chicken thighs into the slow cooker. Add the diced onion, bell pepper, and celery. Stir in the browned sausage slices.
4. Cook the Base: Cover and cook on HIGH for 2 hours or on LOW for 4-5 hours, until the chicken is tender.
5. Shred the Chicken: Remove the chicken thighs and shred them using two forks or a stand mixer. Return the shredded chicken to the slow cooker and stir to combine.
6. Add the Rice: Stir in the parboiled rice, ensuring it’s evenly distributed. Cover and cook on HIGH for 1 hour or on LOW for 2 hours. Do not lift the lid during this time!
7. Add the Shrimp (Optional): If using shrimp, stir them into the jambalaya. Cover and cook on HIGH for an additional 20 minutes, until the shrimp are pink and cooked through.
8. Garnish and Serve: Sprinkle with fresh parsley and serve hot.

🍴 Pro Tips & Variations

• Spice It Up: Add cayenne pepper or hot sauce for extra heat.
• Vegetarian Option: Skip the meat and use vegetable broth. Add extra veggies like mushrooms or zucchini.
• Rice Tip: Parboiled rice is essential for the perfect texture. Do not substitute with regular long-grain rice.
• Seafood Lover’s Twist: Add crawfish or crabmeat along with the shrimp for a seafood-packed version.

For more slow cooker inspiration, check out our Top 7 Slow Cooker Recipes for Busy Nights.

🥡 Storage & Reheating Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat on the stovetop over low heat or in the microwave, adding a splash of chicken broth if the rice dries out.

Looking for more make-ahead meals? Try out 8 Make-Ahead Freezer Meals for Your Slow Cooker for easy dinners!

🍽️ Recipe Card (Structured Data)

Slow Cooker Jambalaya

• Prep Time: 20 minutes
• Cook Time: 3-4 hours (high) or 6-7 hours (low)
• Total Time: 3 hours 20 minutes to 7 hours 20 minutes
• Servings: 8
• Calories: 450 per serving

Rating: ⭐⭐⭐⭐⭐ (Leave a review below!)