Slow Cooker Chicken and Sausage Jambalaya
If you love bold Southern flavors but don’t have time to stand over the stove, this Slow Cooker Chicken and Sausage Jambalaya is about to become your new favorite dinner. Inspired by classic Louisiana cooking, this easy crockpot jambalaya recipe combines tender chicken, smoky sausage, vegetables, rice, and simple pantry spices for a rich, comforting one-pot meal.
The best part? You just dump the ingredients into the slow cooker and let it do all the work. In about 10 minutes of prep, you’ll have a hearty Cajun-style dish that tastes like it simmered all day perfect for busy weeknights, cozy family dinners, or Fat Tuesday celebrations.
Why You’ll Love This Slow Cooker Jambalaya:
Easy dump-and-go recipe minimal prep and almost no hands-on cooking
One-pot comfort meal with protein, rice, and veggies together
Budget-friendly family dinner that makes generous servings
Bold Cajun-inspired flavors using simple pantry seasonings
Great for meal prep leftovers taste even better the next day
This crockpot chicken and sausage jambalaya is ideal if you enjoy cozy slow cooker meals that deliver big flavor without complicated steps.
Ingredients:
1½ pounds boneless skinless chicken breasts, diced
12 ounces smoked sausage (andouille or kielbasa), sliced
1 green bell pepper, chopped
1 onion, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1½ cups long-grain white rice, rinsed
1 (14.5-oz) can diced tomatoes with juices
2½ cups low-sodium chicken broth
2 tablespoons olive oil
Seasonings (Flavor Trio)
2 teaspoons smoked paprika
2 teaspoons dried Italian seasoning
1½ teaspoons seasoned salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
1 bay leaf (optional)
For serving: sliced green onions and hot sauce.
Directions:
Lightly grease the slow cooker to prevent sticking.
Add diced chicken to the bottom in an even layer.
Scatter sliced smoked sausage over the chicken.
Add bell pepper, onion, celery, and garlic.
Sprinkle smoked paprika, Italian seasoning, seasoned salt, pepper, and cayenne evenly on top. Add the bay leaf if using.
Pour in diced tomatoes, chicken broth, and olive oil. Do not stir yet.
Sprinkle rinsed rice evenly over the top and gently press into the liquid.
Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until rice is tender and chicken is cooked through.
Remove bay leaf, fluff gently, adjust seasoning, and serve hot with green onions.
Serving Suggestions:
Serve this easy crockpot jambalaya in warm bowls with:
A fresh green salad and tangy vinaigrette
Warm crusty bread or cornbread
Roasted okra or sautéed greens
A light citrus dessert to balance the richness
Variations & Expert Tips:
Swap Italian seasoning for Cajun or Creole seasoning for a more traditional Louisiana flavor.
Boneless chicken thighs stay extra juicy during slow cooking.
Use milder sausage for less heat, or add extra cayenne and hot sauce for a spicier jambalaya.
For a veggie boost, stir in frozen peas or okra during the last 30 minutes.
Brown rice works too just add about ½ cup more broth and extend the cooking time slightly.
Benefits of This Crockpot Jambalaya Recipe:
This slow cooker chicken and sausage jambalaya isn’t just delicious it’s incredibly practical:
Saves time with hands-off cooking
Perfect for meal planning and leftovers
Balanced comfort food with protein, grains, and vegetables
Great for feeding a crowd or family gatherings
If you love cozy slow cooker dinners like creamy chicken pasta, beef stew, or hearty rice casseroles, this easy jambalaya recipe will fit perfectly into your weekly rotation.
