Crock Pot Jambalaya is the kind of weeknight dinner that feels like a warm hug — minimal hands-on time, robust Cajun flavor, and a pantry-friendly ingredient list. This slow cooker jambalaya combines diced chicken, sliced sausage, vegetables, rice, and a kick of Cajun seasoning into one comforting, easy jambalaya recipe that’s perfect for busy nights, casual get-togethers, or make-ahead meal prep.
Why cook this at home
This version of Crock Pot Jambalaya delivers big flavor with almost no babysitting. It’s a one pot dinner that stretches well, is budget-friendly, and keeps everyone satisfied — from picky kids to hungry adults. The slow-cooked rice soaks up the tomato-ey broth and Cajun spices for a hearty Cajun rice base, while the chicken and sausage jambalaya combo adds protein and savory depth.
“This filled my house with amazing aromas and made dinner incredibly easy — leftovers tasted even better the next day.” — Sarah M., happy home cook
Cooking at home also gives you control over spice level and ingredients, making this a trustworthy, family-friendly staple.
How this recipe comes together
Start by layering proteins and aromatics in the Crock Pot, then add tomatoes, broth, rice, and spices. The slow cooker gently cooks the chicken and sausage while the rice absorbs the flavorful liquid, producing tender grains and melded flavors without constant stirring. If you prefer a quicker option, this recipe adapts to high heat for a shorter cook time — still an easy jambalaya recipe for those busier evenings.
You’ll find this approach makes dinner nearly effortless: prep, set, and come back to a satisfying meal.
What you’ll need
1 pound chicken (diced), 1 pound sausage (sliced), 1 cup onion (chopped), 1 cup bell pepper (chopped), 1 cup celery (chopped), 2 cloves garlic (minced), 1 can diced tomatoes (14.5 oz), 2 cups chicken broth, 2 cups uncooked rice, 2 teaspoons Cajun seasoning, Salt and pepper (to taste), 1 bay leaf, Green onions (for garnish)
Substitutions and notes:
- Swap the chicken for shrimp in the last 30–40 minutes for a seafood twist (reduce cook time accordingly).
- Use smoked kielbasa or andouille for a more authentic smoky sausage flavor.
- For lower sodium, choose low-sodium chicken broth and canned tomatoes with no added salt.
- Use long-grain rice for fluffier grains; if using quick-cooking rice, reduce cook time and monitor.
Cooking method
- Place the diced chicken, sliced sausage, chopped onion, bell pepper, celery, and minced garlic into a large Crock Pot.
- Pour in the diced tomatoes (with juices), chicken broth, uncooked rice, Cajun seasoning, bay leaf, and season with salt and pepper.
- Stir everything gently to combine so the rice is evenly distributed.
- Cover and cook on low for 6–8 hours or on high for 3-4 hours, until the rice is tender and the meats are cooked through.
- Remove and discard the bay leaf before serving.
- Garnish with chopped green onions and serve hot.
Best ways to enjoy it
Serve this Crock Pot Jambalaya with a crisp green salad or simple coleslaw to add brightness and crunch. Cornbread or crusty French bread soak up extra sauce nicely. For toppings, offer lemon wedges, hot sauce, or extra chopped green onions. This recipe also pairs well with roasted vegetables or a light cucumber salad for a balanced plate. For another easy Crock Pot main to rotate through your menu, try this Crockpot Orange Chicken.
Storage and reheating tips
- Refrigerator: Cool to room temperature, transfer to airtight containers, and refrigerate for up to 3–4 days.
- Freezing: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop with a splash of chicken broth or in the microwave, stirring occasionally, until heated through. Add a little extra liquid if the rice has absorbed too much and seems dry.
Helpful cooking tips
- Brown the sausage quickly in a skillet before adding to the Crock Pot for extra caramelized flavor (optional but tasty).
- If your slow cooker runs hot, check rice at the lower end of the time range to avoid overcooking.
- Stir once halfway through cooking if you’re around — it helps redistribute rice and liquid for even cooking.
- Taste and adjust salt and Cajun seasoning at the end; flavors intensify as it rests.
Different ways to try it
- Spicy: Add extra Cajun seasoning or a few dashes of cayenne or hot sauce.
- Creole-style: Stir in a splash of Worcestershire sauce and a bay of thyme.
- Vegetarian: Replace chicken and sausage with hearty mushrooms and smoked tempeh; use vegetable broth.
- Low-carb: Skip the rice and serve the jambalaya over cauliflower rice added in the last 30–40 minutes.
Common questions
Q: Can I use pre-cooked rice?
A: Pre-cooked rice is not recommended in this recipe because it will become mushy during the long cook. Use uncooked rice as instructed or add cooked rice at the end just to heat through.
Q: Will the sausage make the dish too salty?
A: Sausages vary in saltiness. Start with a light pinch of added salt, then adjust at the end after tasting. Using low-sodium broth helps control overall salt levels.
Q: Can I make this on the stovetop instead?
A: Yes — brown the chicken and sausage, sauté the vegetables, then add tomatoes, broth, and rice. Simmer covered over low heat until rice is tender, about 20–25 minutes, stirring occasionally.
Conclusion
If you want another slow cooker take on this classic, check this detailed recipe for a slightly different approach: Slow Cooker Jambalaya Recipe. For an alternate home cook favorite with similar comfort-food vibes, see Colleen’s Slow Cooker Jambalaya Recipe.
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Crock Pot Jambalaya
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Paleo
Description
A comforting, easy-to-make jambalaya made in the slow cooker, combining chicken, sausage, vegetables, and rice with robust Cajun flavors.
Ingredients
- 1 pound chicken (diced)
- 1 pound sausage (sliced)
- 1 cup onion (chopped)
- 1 cup bell pepper (chopped)
- 1 cup celery (chopped)
- 2 cloves garlic (minced)
- 1 can diced tomatoes (14.5 oz)
- 2 cups chicken broth
- 2 cups uncooked rice
- 2 teaspoons Cajun seasoning
- Salt and pepper (to taste)
- 1 bay leaf
- Green onions (for garnish)
Instructions
- Place the diced chicken, sliced sausage, chopped onion, bell pepper, celery, and minced garlic into a large Crock Pot.
- Pour in the diced tomatoes (with juices), chicken broth, uncooked rice, Cajun seasoning, bay leaf, and season with salt and pepper.
- Stir everything gently to combine so the rice is evenly distributed.
- Cover and cook on low for 6–8 hours or on high for 3-4 hours, until the rice is tender and the meats are cooked through.
- Remove and discard the bay leaf before serving.
- Garnish with chopped green onions and serve hot.
Notes
For a seafood twist, replace chicken with shrimp in the last 30–40 minutes. Use long-grain rice for fluffier grains, and if using quick-cooking rice, reduce cook time. Browning the sausage beforehand adds extra flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg