Name: Crockpot Jambalaya
Prep time: 15 min
Cook time: 6 h
Yield: 6
Ingredients: 1 lb boneless, skinless chicken breasts, cut into cubes; 12 oz Andouille sausage, sliced; 1 cup uncooked long-grain rice; 1 (14.5 oz) can diced tomatoes; 1 small onion, diced; 1 green bell pepper, chopped; 2 celery stalks, sliced; 3 cups chicken broth; 2 tsp Cajun seasoning; 1 tsp garlic powder; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper (optional for heat); Salt and pepper to taste; Fresh parsley for garnish; Tools:; Slow cooker (6-quart recommended); Cutting board and knife; Measuring cups and spoons

Crockpot Jambalaya

There’s something about a warm, hearty bowl of jambalaya that turns any meal into a celebration. This Crockpot Jambalaya recipe has become a beloved staple in my household. It all started on one of those chaotic weeknights when I needed dinner to be easy but still feel special. With a picky toddler, a hungry husband, and a long to-do list, I decided to throw a few ingredients into the slow cooker and hope for the best. The result? A savory, flavor-packed dish that instantly won over my entire family.

What makes this recipe so special is its versatility and simplicity. The combination of tender chicken, juicy sausage, and perfectly cooked rice, all infused with the rich spices of New Orleans, creates a meal that feels both comforting and exciting. Even my toddler, who is usually suspicious of anything that’s not pasta, happily gobbled it up! And let’s not forget my husband’s reaction: “This tastes like it came from a restaurant.” That’s when I knew this recipe was here to stay.

I love how this jambalaya brings everyone to the table with big smiles and even bigger appetites. The best part? It’s all made in the crockpot, so I get to enjoy the aroma filling the house while tackling my other tasks. Whether you’re cooking for a busy weeknight or hosting a casual dinner with friends, this Crockpot Jambalaya is sure to be a hit. Let me guide you through making this crowd-pleaser so you can bring a little Louisiana magic to your kitchen too.

Questions I Often Get Asked About This Recipe:

Can I make this recipe spicier?
Absolutely! Feel free to add more cayenne pepper or a few dashes of hot sauce to amp up the heat.

Can I use shrimp in this jambalaya?
Yes, shrimp works wonderfully! Add it in the last 30 minutes of cooking to prevent overcooking.

What type of sausage should I use?
Andouille sausage is traditional, but smoked sausage or even spicy Italian sausage works great too.

Can I freeze leftovers?
Yes! Store the cooked jambalaya in an airtight container and freeze for up to 3 months. Reheat on the stove with a splash of broth to bring it back to life.

Is it okay to use instant rice?
For best results, use regular long-grain rice. Instant rice can become mushy in the slow cooker.

What You Need to Make Crockpot Jambalaya:

Ingredients:

1 lb boneless, skinless chicken breasts, cut into cubes

12 oz Andouille sausage, sliced

1 cup uncooked long-grain rice

1 (14.5 oz) can diced tomatoes

1 small onion, diced

1 green bell pepper, chopped

2 celery stalks, sliced

3 cups chicken broth

2 tsp Cajun seasoning

1 tsp garlic powder

1/2 tsp smoked paprika

1/4 tsp cayenne pepper (optional for heat)

Salt and pepper to taste

Fresh parsley for garnish

Tools:

Slow cooker (6-quart recommended)

Cutting board and knife

Measuring cups and spoons

How to Make Crockpot Jambalaya:

Prep your ingredients. Chop the chicken, sausage, and vegetables to your desired size.

Layer in the crockpot. Add the chicken, sausage, onion, bell pepper, celery, and diced tomatoes to the slow cooker.

Season it up. Sprinkle the Cajun seasoning, garlic powder, smoked paprika, cayenne pepper (if using), salt, and pepper over the ingredients.

Pour in the liquids. Add the chicken broth and give everything a gentle stir to combine.

Cook low and slow. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Add the rice. In the last hour of cooking, stir in the uncooked rice. Ensure the rice is fully submerged in the liquid.

Finish and serve. Once the rice is tender, garnish with fresh parsley and serve hot. Enjoy!

Tips for Making the Best Crockpot Jambalaya:

Don’t skimp on the spices. The Cajun seasoning is key to achieving that authentic jambalaya flavor.

Use fresh ingredients. While canned tomatoes are fine, fresh vegetables bring a vibrant texture and taste.

Keep an eye on the rice. Depending on your slow cooker, the rice may cook faster or slower. Check for doneness around the 45-minute mark.

Customize to your liking. Add shrimp, swap the chicken for turkey, or toss in extra veggies like zucchini or okra.

Make it ahead. Jambalaya tastes even better the next day, so don’t hesitate to prepare it in advance.

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “Amazing and so easy!” This recipe saved dinner on a busy weeknight. My whole family loved it, and it was so simple to throw together. – Amanda B.

⭐️⭐️⭐️⭐️ “Great flavors, but needed more spice.” We enjoyed this a lot, but next time I’ll double the cayenne pepper. Perfect for leftovers! – Mark T.

⭐️⭐️⭐️⭐️⭐️ “Restaurant-quality jambalaya!” I’m not a great cook, but this turned out amazing. The flavors were spot on. Thank you for this gem! – Stephanie H.

⭐️⭐️⭐️⭐️ “A solid weeknight meal.” It was good, but I think I’ll use fresh shrimp next time for an extra kick. Easy and delicious! – Jamie L.

⭐️⭐️⭐️⭐️⭐️ “Perfect for meal prep!” I made this on Sunday, and it’s been a lifesaver for lunches all week. Hearty and flavorful. – Chris P.

Printable Recipe:

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