Slow Cooker Jambalaya is a hearty, comforting dish full of bold flavors and colorful ingredients. It’s packed with tender chicken, smoky sausage, and juicy shrimp all simmered with rice, tomatoes, and a mix of spices that bring a little bit of Louisiana right to your kitchen. The slow cooker does all the hard work, letting the flavors meld together beautifully while you go about your day.
I love making this jambalaya because it’s one of those meals that feels special but is actually super easy to prepare. I usually toss everything in the slow cooker in the morning, set it on low, and by dinner time, the house smells amazing and dinner is ready without any last-minute stress. It’s one of my go-to recipes when I have guests because it always gets great reviews and leftovers that taste even better the next day.
You can serve Slow Cooker Jambalaya straight from the pot or with a side of crusty bread to soak up all the flavorful juices. It’s also fantastic with a simple green salad or some steamed veggies if you want to add a fresh crunch. For me, this dish reminds me of cozy family dinners and getting together with friends to enjoy good food and good company, all without spending hours in the kitchen.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work great because they cook evenly without drying out. You can swap with thighs if you prefer a juicier texture.
Smoked Sausage: Andouille sausage adds a smoky, spicy flavor typical of jambalaya. If you can’t find it, kielbasa or chorizo are tasty alternatives.
Shrimp: Fresh or frozen peeled shrimp is best. Add it at the end to avoid overcooking. For a shellfish-free version, just skip or add extra chicken.
Rice: Long-grain white rice cooks well in the slow cooker. Avoid instant or pre-cooked rice, as it may get mushy.
Vegetables & Spices: Onion, bell pepper, celery, and garlic form the classic “holy trinity” that gives jambalaya its base flavor. Cajun seasoning brings the characteristic spice; you can adjust the heat by adding or skipping cayenne pepper.
How Can You Make Sure the Rice Cooks Perfectly without Getting Mushy?
Rice can be tricky in slow cooker dishes because it might overcook or become too soft. Here are my tips for perfect rice in jambalaya:
- Use uncooked long-grain rice, not quick-cook varieties.
- Add rice and liquid at the start so it cooks evenly with the other ingredients.
- Keep the slow cooker on low to allow gentle cooking and better texture.
- Add shrimp near the end to prevent it from becoming rubbery while waiting for rice to cook.
- If the jambalaya seems too wet when done, remove the lid and cook uncovered for 15-20 minutes to evaporate excess liquid.
Equipment You’ll Need
- Slow cooker – does all the cooking for you and blends flavors beautifully over time.
- Sharp knife – for easy chopping of veggies, chicken, and sausage.
- Cutting board – a sturdy one makes prep safer and quicker.
- Measuring cups and spoons – to get your spices and liquids just right.
- Wooden spoon or heatproof spatula – perfect for stirring ingredients gently without scratching your slow cooker.
Flavor Variations & Add-Ins
- Swap chicken for turkey breast for a leaner protein with a mild taste that soaks up the spices well.
- Use smoked ham instead of sausage for a sweeter, less spicy twist.
- Add diced okra or corn for extra texture and a touch of natural sweetness.
- For more heat, stir in hot sauce or extra cayenne pepper just before serving.
How to Make Slow Cooker Jambalaya?
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb (450g) smoked sausage (such as Andouille or kielbasa), sliced
- 1/2 lb (225g) medium shrimp, peeled and deveined
- 1 cup long-grain white rice, uncooked
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 cup chicken broth
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1/2 cup chopped celery
- 3 cloves garlic, minced
- 2 tsp Cajun seasoning
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 2 green onions, chopped (for garnish)
How Much Time Will You Need?
This recipe requires about 10–15 minutes of preparation time for chopping and mixing. Then, let it cook on low in your slow cooker for 6 to 7 hours. Add shrimp towards the end and cook for another 20 minutes. It’s a total of about 7 hours but most of the time is hands-off cooking.
Step-by-Step Instructions:
1. Combine Ingredients in Slow Cooker:
Put the chicken pieces, sliced smoked sausage, uncooked rice, diced tomatoes (with juice), chicken broth, chopped onion, green bell pepper, celery, and minced garlic into your slow cooker. Sprinkle in the Cajun seasoning, dried thyme, paprika, cayenne pepper (if you like a little heat), salt, and black pepper. Stir gently to mix everything well.
2. Slow Cook the Jambalaya:
Cover the slow cooker and cook on low for 6 to 7 hours. The chicken will become tender, and the rice will soak up all the flavorful juices.
3. Add Shrimp and Finish Cooking:
About 20 minutes before serving, stir in the peeled and deveined shrimp. Put the lid back on and cook on high until the shrimp turns pink and is cooked through.
4. Final Touches and Serve:
Give the jambalaya a taste and adjust seasonings if needed. Sprinkle chopped green onions on top for a fresh finish. Serve it hot and enjoy your delicious slow cooker jambalaya!
Can I Use Frozen Shrimp in This Recipe?
Yes! Just make sure to fully thaw the shrimp before adding them to the slow cooker. Thaw them overnight in the fridge or place them in a sealed bag and submerge in cold water for a quicker method.
Can I Prepare This Jambalaya Ahead of Time?
Absolutely! You can combine all ingredients except the shrimp and store in the fridge overnight. Add the shrimp and cook it all the next day for best results.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a bit of chicken broth if it seems dry.
Can I Make This Recipe Spicier or Milder?
Yes! Adjust the amount of cayenne pepper or Cajun seasoning according to your heat preference. For a milder dish, reduce or omit the cayenne pepper entirely.
