Ah, Slow Cooker Chicken Jambalaya! It’s like a warm hug in a bowl, don’t you think? I can’t help but smile every time I make this dish, not just because it bursts with flavor, but also because it fills my kitchen with the delightful aroma of smokiness and spices. There is something so special about the combination of tender chicken, hearty sausage, and seasoned rice simmering together throughout the day. It makes me feel like a culinary hero, even if all I did was toss everything into the slow cooker and let it work its magic.
This recipe has a bit of nostalgia for me—it harks back to family gatherings where my southern relatives would whip up their own versions for get-togethers. Everyone would gather around the table, sharing stories over big bowls of jambalaya, and I would sit there dreaming of how one day, I’d be able to make the same dish and create those happy memories. Well, I think I’ve nailed it, and I can’t wait for you to try it!
What’s in Slow Cooker Chicken Jambalaya?
Chicken Thighs: I use boneless and skinless chicken thighs because they become incredibly tender as they cook, and they have so much flavor! If you prefer, you can use chicken breasts, but thighs truly shine here.
Smoked Sausage: Andouille or kielbasa adds a smoky depth to this dish. I grab my favorite brand from the local butcher, but any good quality smoked sausage will do.
Onion, Green Bell Pepper, and Celery: These are the holy trinity of Cajun cooking! They add sweetness and crunch and form a fantastic flavor base for the jambalaya.
Garlic: Because nothing elevates a dish like freshly minced garlic does! It brings warmth and a lovely aroma that you can’t resist.
Diced Tomatoes with Green Chilies: I love the added spice and acidity from these canned tomatoes, which give the jambalaya a nice kick.
Long-Grain White Rice: This is the perfect rice to soak up all the delicious flavors. Long-grain rice keeps the dish from becoming too mushy.
Chicken Broth: For a heartier flavor, I usually use low-sodium chicken broth. It’s best to use a good-quality broth for that deep, rich taste.
Cajun Seasoning: I go a little heavy on the Cajun seasoning because I love that kick! Feel free to adjust it to your taste preferences.
Dried Thyme and Paprika: These add aromatic depth and a nice color to the dish.
Salt and Pepper: Simple, yet necessary for bringing all the flavors together.
Fresh Parsley: For garnish! A sprinkle of fresh herbs at the end elevates the dish and adds a pop of color.
Is Slow Cooker Chicken Jambalaya Good for You?
Absolutely! This dish is packed with protein from the chicken and sausage, and the vegetables provide fiber and essential nutrients. It’s a hearty meal that can keep you feeling satisfied without feeling heavy. Just keep in mind the portion size, especially if you’re watching sodium intake, given that the sausage and Cajun seasoning can sometimes pack a saltier punch. If you want to make it a bit lighter, consider using turkey sausage and low-sodium broth. And of course, if you’re adding shrimp, they provide even more protein and healthy fats!
Ingredients:
– 1 lb chicken thighs, boneless and skinless, diced
– 1 lb smoked sausage, sliced (Andouille or kielbasa)
– 1 cup onion, diced
– 1 cup green bell pepper, diced
– 1 cup celery, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup long-grain white rice
– 3 cups chicken broth
– 2 tbsp Cajun seasoning (adjust to taste)
– 1 tsp dried thyme
– 1 tsp paprika
– Salt and pepper to taste
– 1/4 cup fresh parsley, chopped (for garnish)
*Servings: 6-8*
How to Make Slow Cooker Chicken Jambalaya?
1. In the slow cooker, combine the diced chicken thighs and sliced smoked sausage.
2. Add the diced onion, bell pepper, celery, and minced garlic to the slow cooker.
3. Stir in the diced tomatoes (with their juice), rice, chicken broth, Cajun seasoning, thyme, paprika, salt, and pepper. Mix well to combine all ingredients.
4. Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours until the rice is cooked and chicken is tender.
5. Once cooked, stir the jambalaya to combine the flavors and taste to adjust seasoning if necessary.
6. Serve hot, garnished with chopped fresh parsley.
Spice It Up!
– If you’re feeling adventurous, toss in some shrimp during the last 30 minutes of cooking for extra protein and flavor.
– Serve with crusty bread on the side to soak up the delicious broth or enjoy it alongside a fresh salad for a fresher twist.
– And don’t forget, this dish makes fantastic leftovers! You can refrigerate it for up to 3 days or freeze it for up to 2 months—making it a perfect meal prep option!
I just know you’re going to love making this Slow Cooker Chicken Jambalaya as much as I do. It’s perfect for busy weekdays or for impressing guests at a dinner party. I can’t wait for you to try it—don’t forget to share your thoughts and any personal twists you make to the recipe! Happy cooking!
