Slow Cooker Chicken Jambalaya: Easy, Flavor‑Packed One‑Pot Dinner

Introduction

Looking for a bold, satisfying meal that basically cooks itself? This slow cooker chicken jambalaya brings all the smoky, spicy, and savory Creole flavor of the Southern classic — with a lot less effort. Whether you’re meal-prepping for the week or feeding a hungry crowd, this hearty one-pot recipe is a must-try.

Packed with juicy chicken, smoked sausage, bell peppers, onions, and just the right kick of Creole spice, this version is a hands-off solution to one of Louisiana’s most beloved dishes. Let the crockpot do the heavy lifting while you enjoy the mouthwatering aroma that fills your kitchen all day.

Want more comfort food magic from your slow cooker? You’ll love our Creamy Ranch Chicken Crockpot or crowd-pleasing Crockpot Cheese Tortellini and Sausage.

What Is Jambalaya? Understanding the Classic Creole Dish

Jambalaya is a one-pot rice dish rooted in Louisiana Creole and Cajun cuisine, known for combining proteins like chicken, sausage, and shrimp with aromatic vegetables and bold seasonings. Traditionally cooked on the stovetop, the dish gets its rich flavor from ingredients like tomatoes, onions, garlic, and a heavy dose of Creole or Cajun spice blends.

The Slow Cooker Twist

This slow cooker jambalaya recipe takes all those essential elements and adapts them for the crockpot. That means:

• No constant stirring
• Minimal prep
• Maximum flavor
• Tender meat & perfectly infused veggies

And yes, you still get that incredible, zesty jambalaya taste — just without babysitting a skillet for an hour.

Slow Cooker Chicken Jambalaya

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• Author: Isabella Martinez
• Total Time: 4 hours 20 minutes
• Yield: 4 hours 20 minutes 1x

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Description

This easy Slow Cooker Chicken Jambalaya is a bold, flavorful one-pot Creole dinner made with chicken, sausage, shrimp, and rice. Toss it all in your crock pot and come back to a perfectly spiced, hearty meal that’s perfect for weeknights or feeding a crowd.

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Ingredients

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• 1 white onion, diced
• 3 ribs celery, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 lb smoked sausage (andouille or kielbasa), sliced
• 1 lb boneless chicken breasts or thighs, diced
• 1 (28 oz) can diced tomatoes (with juice)
• 1 tbsp dried oregano
• 2 bay leaves
• 1–2 tbsp Creole seasoning (like Tony Chachere’s)
• 1 cup long grain white rice (cooked separately)
• 1 lb large shrimp, shell-on (optional)
• ½ tsp salt, to taste
• ½ tsp black pepper, to taste
• Fresh parsley, chopped, for garnish

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Instructions

1. Step 1 – Combine Ingredients:
   Add onion, celery, bell pepper, garlic, sausage, diced chicken, tomatoes, oregano, bay leaves, and Creole seasoning to your crockpot. Stir well to combine.
2. Step 2 – Cook Low & Slow:
   Cover and cook on LOW for 4–5 hours (or HIGH for 3 hours), until the vegetables are tender and the chicken shreds easily.
3. Step 3 – Add Shrimp (Optional):
   If using shrimp, add during the last 30–45 minutes of cooking. Stir to combine. Shrimp is ready when pink and opaque.
4. Step 4 – Add Cooked Rice & Season:
   Cook rice separately according to package directions. Stir cooked rice into the jambalaya just before serving. Adjust seasoning with salt and pepper. Remove bay leaves.
5. Optional Garnish:
   Top with fresh parsley or green onions before serving.

Notes

• Use boneless chicken thighs instead of breasts for a juicier result that stays tender in the slow cooker.
• Andouille sausage adds authentic Cajun flavor, but kielbasa or smoked sausage can be used as a milder substitute.
• If using shrimp, add it only during the last 30–45 minutes of cooking to prevent overcooking.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Creole, Cajun

Nutrition

• Serving Size: per serving, approx
• Calories: 369 kcal
• Sugar: 5g
• Sodium: 875mg
• Fat: 19g
• Saturated Fat: 6g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 115mg

Why You’ll Love This Slow Cooker Chicken Jambalaya

• Effortless Meal Prep – Just toss in your ingredients and let the slow cooker do the rest.
• One-Pot Wonder – Less mess and fewer dishes? Sign us up.
• Customizable Protein – Use chicken breasts, thighs, smoked sausage, or even shrimp.
• Family-Friendly Spice Level – Adjust the Creole seasoning to your heat preference.
• Perfect for Leftovers – The flavor gets even better the next day.
• Big Batch Cooking – Easily serves 6–8 people and freezes well (if you skip the shrimp).

Whether you’re new to Southern flavors or a lifelong fan, this slow cooker chicken jambalaya delivers everything you love in a big, bold comfort meal.

Ingredients for Chicken and Sausage Jambalaya in the Slow Cooker

One of the best parts about this chicken jambalaya slow cooker recipe is how simple and pantry-friendly the ingredient list is. With just a few fresh ingredients and bold spices, you’ll have a hearty, flavor-packed meal ready to go.

Here’s what you’ll need for your slow cooker chicken and sausage jambalaya:

Vegetables & Aromatics

• 1 white onion, diced
• 3 celery ribs, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced or finely chopped

This classic “holy trinity” of Cajun cooking forms the base of flavor for traditional jambalaya.

Protein

• 1 lb smoked sausage, sliced into ¼-inch coins
  (Andouille sausage is the most authentic, but kielbasa or any smoked sausage works.)
• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

Prefer dark meat? Chicken thighs hold up especially well in the crockpot.

• 1 lb large shrimp, shell-on and thawed
  (Add at the end of cooking for best texture.)

Liquids & Pantry Staples

• 1 (28 oz) can diced tomatoes
• 1 tbsp dried oregano
• 2 bay leaves
• 1 to 2 tbsp Creole seasoning
  (Tony Chachere’s or homemade — adjust heat to taste)
• ½ tsp salt, or to taste
• ½ tsp black pepper, or to taste

Optional: Add 1 tsp smoked paprika for even more depth.

Rice

• 1 cup long grain white rice, cooked separately
  (You’ll stir it in at the end or serve the jambalaya over it for perfect texture.)

Want a shortcut? You can also use microwave rice or even cauliflower rice for a lower-carb option.

Garnish (Optional but Recommended)

• Fresh parsley, chopped
• Sliced green onions
• A dash of hot sauce (if you love extra heat)

Ingredient Tips

• Shrimp note: Always add shrimp at the end of slow cooking to avoid overcooking.
• Rice tip: Jambalaya is often made with the rice cooked in, but cooking it separately ensures you don’t end up with mushy results in the crockpot.
• Creole vs. Cajun seasoning: Creole is more herb-forward; Cajun tends to be spicier. Use what suits your taste!

Want more slow cooker protein-packed dishes? Check out this reader favorite: Garlic Butter Beef Bites with Potatoes

How to Make Slow Cooker Chicken Jambalaya (Step-by-Step)

This hearty slow cooker chicken jambalaya combines juicy chicken, smoked sausage, bold Creole spices, and tender shrimp in one comforting dish. Whether you’re searching for an easy chicken and sausage jambalaya recipe or a spicy jambalaya slow cooker meal, this recipe hits every note of flavor and ease.

Step 1: Add Ingredients to the Crockpot

Start by adding the base of your Crock Pot Jambalaya:

• 1 diced white onion
• 3 diced celery ribs
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 lb smoked sausage, sliced
• 1 lb boneless chicken breasts or thighs, cut into bite-size chunks
• 1 (28 oz) can diced tomatoes
• 1 tbsp dried oregano
• 2 bay leaves
• 1–2 tbsp Creole seasoning

Give it a gentle stir. This is the base of your slow cooker chicken and sausage jambalaya—ready to slow cook into something magical.

Bonus: Searing the sausage and chicken before adding can boost the flavor of your chicken jambalaya recipe—but it’s optional.

Step 2: Slow Cook to Perfection

Cover and cook your chicken jambalaya in the slow cooker:

• LOW for 4–5 hours
• or
• HIGH for 3–3.5 hours

You’ll know it’s ready when the chicken is tender and easy to shred, and your sausage has flavored the base sauce with smoky richness.

Step 3: Add Shrimp

Now turn your jambalaya crockpot base into a Southern-style celebration by adding:

• 1 lb large thawed shrimp (shells on or off)

Stir into the mixture, cover again, and cook on HIGH for 30–45 minutes until the shrimp are perfectly pink and tender.

Pro Tip: Snip the shrimp shells along the back for easier peeling after cooking.

Step 4: Add Cooked Rice

Meanwhile, cook 1 cup long grain white rice separately (yields about 4 cups).

Serve this Crockpot Jambalaya with rice stirred in or ladled over rice. Keeping them separate helps maintain texture.

For a low-carb twist, serve the jambalaya with cauliflower rice.

Final Steps: Taste and Serve

• Remove bay leaves
• Taste and adjust salt, pepper, or spice level
• Garnish with fresh parsley or green onions if desired

This slow cooker chicken and sausage jambalaya is now ready to serve—loaded with protein, spice, and classic Cajun flavor.

Pro Tips for the Best Jambalaya

• Avoid overcooking the shrimp — add them only when the rest is done.
• Don’t cook the rice in the slow cooker — it can become mushy. Keep it separate and mix before serving.
• Use chicken thighs if you like a juicier, richer result.
• Spice level too high? Add a splash of cream or a little sugar to mellow the heat.

Slow Cooker Chicken Jambalaya Variations to Try

Whether you’re craving more heat, looking for a seafood-free dish, or adjusting for dietary preferences, this slow cooker jambalaya recipe is easy to customize. Try these crowd-pleasing versions of chicken and sausage jambalaya to keep things exciting all year round.

1. Cheesy Chicken Jambalaya Crockpot Style

For a creamy, indulgent twist on chicken jambalaya in the slow cooker, stir in:

• 1 cup shredded cheddar or pepper jack cheese
• ½ cup heavy cream or cream cheese
• A splash of hot sauce (optional)

Add the cheese during the last 15 minutes of cooking to create a rich, creamy sauce. It’s especially comforting served over rice or even pasta.

Tip: This version is ideal for those who prefer a creamy jambalaya recipe without seafood.

2. Slow Cooker Chicken Jambalaya — No Shrimp Version

Not a fan of shrimp? No problem! You can make chicken and sausage jambalaya in the crock pot without any seafood and still enjoy deep Creole flavors.

Here’s how:

• Omit the shrimp entirely
• Add an extra ½ lb of chicken thighs or sausage
• Include sautéed mushrooms or zucchini for added texture

This jambalaya crockpot variation is perfect for meal prep or potlucks — still bold and hearty, just without shellfish.

3. Spicy Jambalaya with Andouille & Jalapeños

If you love heat, level up your chicken and andouille sausage jambalaya with extra spice:

• Use spicy andouille sausage
• Add ½ teaspoon cayenne pepper
• Stir in sliced jalapeños or hot sauce to taste

For the brave: Garnish with pickled peppers or crushed red pepper flakes before serving.

This spicy slow cooker jambalaya with chicken variation is a Cajun-inspired favorite that brings the fire without the fuss.

4. Crock Pot Jambalaya with Chicken Thighs Only

Prefer dark meat? Many home cooks say that boneless chicken thighs yield more flavor and stay juicier in the slow cooker.

To try it:

• Use 1½ lbs boneless skinless chicken thighs
• Cut into chunks and cook as directed
• Shred slightly for a more stew-like texture

This is a great way to build richness in your jambalaya recipe slow cooker version without needing shrimp or sausage at all.

5. Rice-Free or Low-Carb Jambalaya

Following a low-carb or keto lifestyle? You can still enjoy the magic of slow cooker chicken jambalaya with a few simple swaps:

• Replace white rice with cauliflower rice
• Add more diced veggies (zucchini, mushrooms, or spinach)
• Skip the shrimp if desired

Serve the thick jambalaya base in a bowl with toppings like shredded cheese, chopped avocado, or sour cream for a totally different take.

6. Make-Ahead & Freezer-Friendly Chicken Jambalaya

While shrimp doesn’t freeze well, you can prep a slow cooker jambalaya chicken and sausage base ahead of time!

How to prep:

• Cook the base without shrimp and rice
• Let cool and store in a freezer-safe container
• When ready to serve, reheat, add fresh shrimp, and serve with cooked rice

This is the perfect make-ahead jambalaya crock pot recipe for busy weeknights or meal prep.

Storage, Freezing & Reheating Tips for Slow Cooker Chicken Jambalaya

If you’ve made a big batch of slow cooker chicken jambalaya, you’re in luck—this dish stores, freezes, and reheats beautifully when done right. Whether it’s classic chicken and sausage jambalaya or a spicier Creole version, these tips will help you enjoy every last bite.

Can You Freeze Slow Cooker Chicken Jambalaya?

Yes, you can freeze chicken jambalaya made in the slow cooker, but there are a few important things to keep in mind:

• Texture of Rice: Because jambalaya with rice continues to absorb moisture, the rice may become softer after thawing. For best results, freeze before adding rice, or undercook it slightly.
• Shrimp Warning: If your crockpot jambalaya includes shrimp, be aware it doesn’t reheat well from frozen. Shrimp can become rubbery. Consider adding fresh shrimp when reheating instead.
• Freezing Instructions: Let your slow cooker chicken jambalaya cool completely. Transfer it to freezer-safe containers or flat bags, remove as much air as possible, and label with the date. It will last in the freezer for up to 3 months.

Pro Tip: If you love meal prep, freeze individual portions of your jambalaya recipe to reheat throughout the week.

Best Way to Reheat Jambalaya Without Drying It Out

To keep your slow-cooked jambalaya moist and flavorful:

Stovetop (Best Option)

• Add a splash of broth or water to your chicken and sausage jambalaya to loosen the sauce.
• Heat gently on medium-low until warmed through. Stir often for even heating.

Microwave (Quick Option)

• Microwave in 45-second bursts, stirring between each until heated evenly.
• Cover with a damp paper towel to prevent drying.

From Frozen

• Thaw overnight in the fridge.
• Reheat using the stovetop method for best results.

Want to revive the flavors? Stir in a little extra Creole seasoning or top with fresh herbs before serving your reheated crock pot jambalaya.

What to Serve With Slow Cooker Chicken Jambalaya

Slow cooker chicken jambalaya is a complete, flavor-packed meal on its own—but pairing it with the right sides can elevate your dinner into something unforgettable. Whether you’re looking to stretch your jambalaya for a crowd or balance its bold spices, here are the best side dish ideas.

Bread & Sides to Soak Up Flavor

This rich chicken and sausage jambalaya features a tomatoey, Creole-spiced base that’s just begging to be mopped up. Try these carb-forward sides:

• Crusty French bread – Perfect for soaking up the flavorful broth.
• Garlic toast – Adds an extra kick of savoriness.
• Buttermilk cornbread – A Southern favorite that pairs well with the smoky sausage and rice.

Lighter Side Options for Balance

Looking to balance out the hearty, spicy nature of your jambalaya crockpot dish? Add something cool and crisp on the side:

• Simple cucumber salad – Refreshing and crunchy with a vinaigrette dressing.
• Steamed green beans or broccoli – Mild veggies that work well with spicy dishes.
• Tomato-avocado salad – Light, juicy, and slightly creamy—pairs great with chicken jambalaya in a slow cooker.

Rice & Carb Options (if not already added)

If you haven’t stirred rice into your slow cooker jambalaya with rice already, you can serve it separately:

• Long grain white rice – Classic and traditional for Creole jambalaya.
• Brown rice – For extra fiber and a nutty flavor.
• Cauliflower rice – Ideal for low-carb diets while still soaking up the flavors.

Drinks & Desserts to Complete the Meal

Crock pot jambalaya has big flavor, so go with something light and refreshing to sip or serve after:

Drinks:

• Sparkling water with lemon or lime
• Sweet tea or citrus-infused iced tea

Desserts:

• Cranberry Orange Shortbread Bars — sweet and tart to balance the spice
• Caramel Apple Dessert Cups — creamy and comforting
• Pumpkin Spice Cream Puffs — light with just the right touch of indulgence

Tip: Want more cozy fall dessert ideas? Check out our Easy Pumpkin Desserts.

Top FAQs About Slow Cooker Chicken Jambalaya

Common Mistakes to Avoid in Slow Cooker Chicken Jambalaya

Making slow cooker chicken jambalaya sounds easy (and it is), but a few missteps can mess with texture and flavor. Here’s what to avoid:

1. Adding Rice Too Early

Resist the urge to add uncooked rice at the beginning of the cooking process. In a crock pot, it will absorb too much moisture and become mushy. For a perfect slow cooker jambalaya with rice, always stir in cooked rice at the end.

2. Overcooking the Shrimp

Shrimp cook fast! Add them during the last 30–45 minutes of slow cooking. Overcooked shrimp become rubbery and can ruin the texture of your chicken and sausage jambalaya crock pot recipe.

3. Using Too Much Liquid

Remember: veggies and tomatoes release moisture. Adding extra broth or water can make your jambalaya slow cooker recipe soupy. Stick to the original quantities unless your slow cooker tends to run hot.

4. Forgetting to Season Generously

Creole and Cajun flavors are bold! Don’t skimp on the Creole seasoning, garlic, or fresh herbs. Taste and adjust salt and pepper near the end — especially if your chicken jambalaya recipe tastes flat.

Final Thoughts: Why This Will Be Your Go-To Chicken Jambalaya Crock Pot Recipe

This easy slow cooker chicken jambalaya recipe isn’t just convenient—it delivers true comfort food flavor with:

• Rich tomato and Creole spice flavor
• The perfect mix of chicken, sausage, and optional shrimp
• Foolproof crock pot method (no constant watching)
• Easily customizable with rice or cauliflower rice
• Meal prep friendly and crowd-pleasing

Whether it’s your first time making chicken jambalaya in slow cooker or you’re a seasoned home cook, this recipe nails that sweet spot between bold flavor and weeknight simplicity. You’ll want to bookmark this one as your go-to jambalaya crockpot recipe for years to come.