Colleen’s Slow Cooker Jambalaya
Colleen’s Slow Cooker Jambalaya is a comforting Southern-inspired meal made with chicken, smoked sausage, vegetables, tomatoes, rice, and bold seasonings.The slow cooker makes the chicken tender while allowing the savory ingredients to develop rich flavor.Onion, bell pepper, and celery provide the classic aromatic foundation.Smoked sausage adds a deliciously savory and slightly smoky character.Rice is added toward the end so it can cook without becoming excessively soft.The finished dish is hearty, flavorful, satisfying, and perfect for a family dinner.
Ingredients
- 1½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 12 ounces smoked sausage, sliced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14–15 ounces) diced tomatoes
- 2 cups chicken broth
- 1½ cups long-grain white rice
- 1½ teaspoons Creole seasoning
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley
- 2 green onions, sliced
Instructions
- Cut the chicken into evenly sized pieces. Slice the smoked sausage into rounds. For extra flavor, lightly brown the sausage in a skillet with a little olive oil before adding it to the slow cooker.
- Place the onion, bell pepper, celery, and garlic into the slow cooker. These vegetables create the aromatic base that gives jambalaya its characteristic savory flavor.
- Add the chicken, sausage, diced tomatoes, tomato paste, chicken broth, Worcestershire sauce, Creole seasoning, smoked paprika, oregano, thyme, cayenne pepper, salt, pepper, and bay leaf.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the chicken is thoroughly cooked and tender.
- About 30–45 minutes before serving, stir in the uncooked long-grain rice. Cover again and allow the rice to cook until tender. Check occasionally to prevent the rice from becoming overly soft.
- Remove the bay leaf. Taste and adjust the seasoning if necessary. Sprinkle with fresh parsley and sliced green onions.
- Serve the jambalaya hot in bowls with your favorite side dishes. A little extra parsley or green onion makes a beautiful finishing touch.
Notes
- Chicken thighs: Thigh meat stays particularly tender during slow cooking, but chicken breast can also be used.
- Sausage: Smoked andouille sausage gives the dish a traditional Louisiana-style flavor.
- Rice: Long-grain white rice generally works best for this recipe.
- Tomatoes: The tomatoes contribute acidity, moisture, and Creole-style flavor.
- Spice level: Cayenne can be reduced or omitted for a milder family-friendly jambalaya.
- Broth: Use low-sodium chicken broth if you want greater control over the final salt level.
- Rice timing: Adding rice too early can make it excessively soft, so it is best added near the end.
- Leftovers: Refrigerate leftovers promptly in an airtight container and use within 3–4 days.