Easy Slow Cooker Chicken Jambalaya Recipe

Key Ingredients & Substitutions

Chicken: I use boneless, skinless chicken thighs for their juiciness, but chicken breasts work too. If you’re looking for a quick option, rotisserie chicken is a great alternative; just add it during the last hour of cooking.

Rice: Long-grain white rice is perfect here, but you could switch it out for brown rice. If using brown rice, adjust the liquid and cooking time as it takes longer to cook.

Bell Peppers: I enjoy the sweetness of both green and red bell peppers, but you could use any color, like yellow or orange. Zucchini or mushrooms can also be a fun addition if you’re looking for a veggie twist.

Smoked Sausage: Andouille sausage gives a nice kick, but any smoked sausage or even turkey sausage will do. You can leave it out for a lighter option or a vegetarian version.

How Do I Ensure the Perfect Texture for the Rice?

This recipe includes the rice cooking step during the last hour, which is crucial for great texture. Make sure to keep the slow cooker covered during this time to retain heat and moisture. Here are some tips:

• Add the rice only during the last hour of cooking so it doesn’t get mushy.
• Stir gently after adding to help it cook evenly.
• Keep an eye on liquid levels. If it looks too dry, add a splash more broth or water.

Using these tips will help you achieve perfectly cooked rice that blends beautifully with the chicken and veggies! Enjoy this warm and hearty meal.

Easy Slow Cooker Chicken Jambalaya

Ingredients You’ll Need:

Main Ingredients:

• 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with juice
• 1 cup chicken broth
• 2 teaspoons Worcestershire sauce
• 1/2 pound smoked sausage (such as andouille or kielbasa), sliced into rounds

Spices:

• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon salt

For the Rice:

• 1 1/2 cups long-grain white rice, uncooked

Garnish:

• 2 green onions, sliced
• Fresh parsley, chopped

How Much Time Will You Need?

This amazing dish takes about 15 minutes to prep and then just lets the slow cooker do the hard work! You’ll need to cook it on low for about 5 to 6 hours, or on high for about 3 to 4 hours. It’s perfect for a busy day when you want a warm meal waiting for you when you get home!

Step-by-Step Instructions:

1. Prepare Your Slow Cooker:

Start by spraying the inside of your slow cooker with non-stick cooking spray. This will help everything come out easily when you’re ready to serve!

2. Add Your Veggies:

Once the slow cooker insert is ready, add the diced green and red bell peppers, the diced onion, and the minced garlic to the bottom. This colorful mix gives your jambalaya a fresh, tasty base.

3. Layer the Chicken and Sausage:

Now, take your bite-sized chicken pieces and slice of sausage and layer them right on top of the veggies. Make sure everything is spread out evenly.

4. Mix in the Liquids:

Pour the can of diced tomatoes (juice included) and the chicken broth over the top. This will add a yummy flavor and moisture as it cooks.

5. Season It Up:

Next, sprinkle the smoked paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and salt over everything. Don’t forget to stir in the Worcestershire sauce too! This adds a nice depth of flavor.

6. Set Your Cooker:

At this point, you don’t want to add the rice yet. Just cover the slow cooker and set it to cook on low for 5 to 6 hours, or high for 3 to 4 hours. This will let the chicken get nice and tender.

7. Add the Rice:

About 1 hour before serving time, add the uncooked rice to the slow cooker. Stir everything together gently to combine.

8. Final Cooking:

Cover the slow cooker again and let it keep cooking. In the last hour, the rice will absorb all that wonderful flavor and become perfectly tender.

9. Fluff and Garnish:

When the cooking time is up, use a fork to fluff the jambalaya gently. It will look and smell delicious! Garnish with sliced green onions and chopped parsley for a fresh touch.

10. Serve & Enjoy:

Now it’s time to dig in! Serve your comforting slow cooker jambalaya hot, and enjoy the smiles it brings.

FAQ for Easy Slow Cooker Chicken Jambalaya

Can I Use Brown Rice Instead of White Rice?

Yes, you can use brown rice, but you’ll need to adjust the cooking time and liquid. Brown rice typically requires more liquid and a longer cooking time, so add an extra 1/2 cup of broth and cook for an additional hour by adding it at the beginning.

Can I Make This Recipe Spicy?

Absolutely! If you like it spicy, increase the cayenne pepper or add some chopped jalapeños or crushed red pepper flakes to amp up the heat. Just start with a small amount and adjust to your taste!

How Do I Store Leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop over low heat, adding a splash of broth if it looks a little dry.

Can I Add Other Vegetables?

Definitely! Feel free to get creative. You can add vegetables like zucchini, corn, or even okra about halfway through the cooking time for extra nutrients and flavor.