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Slow Cooker Chicken Jambalaya

Slow cooker chicken jambalaya that cooks low and hands-off, then finishes with uncooked long-grain rice for tender grains. Smoky Cajun-Creole flavors from andouille, diced tomatoes, and paprika come through in a thick, spoonable pot of rice and chicken.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun-Creole
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 1.5 lb boneless skinless chicken thighs, cut into chunks
andouille sausage
  • 14 oz andouille sausage, sliced into rounds
onion
  • 1 large onion, diced
green bell pepper
  • 1 green bell pepper, diced
red bell pepper
  • 1 red bell pepper, diced
celery
  • 3 stalks celery, chopped
garlic
  • 4 cloves garlic, minced
diced tomatoes
  • 1 can (14.5 oz) diced tomatoes
chicken broth
  • 2 cup chicken broth
Cajun seasoning
  • 2 tbsp Cajun seasoning
dried thyme
  • 1 tsp dried thyme
smoked paprika
  • 1 tsp smoked paprika
cayenne pepper
  • 0.5 tsp cayenne pepper
long grain white rice
  • 1.5 cup long grain white rice, uncooked
green onions
  • 1 green onions for garnish
fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Add ingredients to the slow cooker
  1. Place the chicken thighs and andouille sausage into the slow cooker, spreading them in an even layer so they cook through. Visually, you should see both chicken chunks and sausage rounds in the base.
  2. Add the onion, bell peppers, celery, and garlic on top, along with the diced tomatoes, chicken broth, Cajun seasoning, dried thyme, smoked paprika, and cayenne. The pot should look colorful with peppers and visible spices.
  3. Stir to combine all ingredients until the chicken is coated and the liquid takes on a reddish spice color. Make sure there are no dry pockets of seasoning.
Slow cook until chicken is tender
  1. Cook on low for 5–6 hours, until the chicken is tender and easily breaks apart with a fork. You should see the vegetables soften and the mixture thicken slightly.
  2. If using high instead, cook for 3 hours until the chicken is tender and the pot is actively bubbling at the edges. The broth should look infused and fragrant with spices.
Cook the rice and finish
  1. Stir in the uncooked long grain white rice, scraping the bottom to prevent sticking. The rice should be evenly distributed and submerged in the liquid.
  2. Cover and cook on high for 30–40 minutes, until the rice has absorbed the liquid and is fully cooked. Watch for the rice to look tender and not chalky.
  3. Fluff with a fork and serve immediately, garnished with green onions and fresh parsley. The top should look bright with fresh herbs.

Notes

For best texture, don’t substitute instant rice—use long grain white rice so the grains absorb liquid without turning mushy. Refrigerate leftovers in an airtight container up to 3–4 days; reheat gently in the microwave or on the stovetop with a splash of broth. Freezing is not recommended because the rice can soften further after thawing. If you want a lighter option, use reduced-sodium chicken broth and reduce Cajun seasoning by 1–2 teaspoons to control salt.