How do you cook chicken jambalaya in a slow cooker?

You start by adding raw chicken pieces, sausage, diced veggies (onion, bell pepper, celery), and diced tomatoes to your crockpot. After seasoning with Creole spices, let everything cook low and slow. Stir in cooked rice and shrimp near the end for that full slow cooker chicken jambalaya experience.

Can I put raw chicken in a crock pot for jambalaya?

Yes, it’s completely safe to add raw chicken to your jambalaya crockpot recipe as long as it cooks to an internal temp of 165°F. The slow cooker gradually brings it up to temperature while infusing flavor.

Do you cook chicken before adding to jambalaya?

Nope! For this crockpot chicken and sausage jambalaya , no need to pre-cook the chicken. Let the crockpot do the heavy lifting.

What is the best liquid for jambalaya?

Canned diced tomatoes provide enough liquid in most slow cooker jambalaya recipes . You can add ½ cup chicken broth for more moisture if needed. Avoid too much liquid or the rice may become mushy.

What are common mistakes in crock pot jambalaya?

- Adding the rice too early (it can become mush) - Overcooking shrimp (add at the end) - Not seasoning enough — Creole dishes need bold flavor

Should I cook on LOW or HIGH?

For best results with chicken jambalaya in slow cooker , cook on LOW for 4–5 hours to build depth of flavor. Use HIGH if you’re short on time (3–3.5 hours), but be careful not to overcook the shrimp or rice.

Slow Cooker Chicken Jambalaya – Easy Cajun Comfort Food with Chicken & Sausage

Name: Slow Cooker Chicken Jambalaya
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Creole
Ingredients: 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

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.

Ingredients

Scale

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

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.
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.
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.
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.
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