Go Back

Slow Cooker Chicken Jambalaya

A flavorful and satisfying dish featuring chicken, spices, vegetables, and rice, perfect for family gatherings and busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Louisiana
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds chicken thighs, skinless and boneless, chopped into bite-sized pieces
  • 1 cup long-grain white rice, rinsed
  • 1 large onion, diced
  • 1 each bell pepper (red or green), diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 3 cups chicken broth, low-sodium preferred
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas, thawed
  • Olive oil, for sautéing
  • Chopped green onions and parsley, for garnish (optional)

Method
 

Preparation
  1. In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion, bell pepper, and garlic—sauté until softened, about 3-5 minutes.
  2. In your slow cooker, add the sautéed vegetables, chicken, rice, diced tomatoes, chicken broth, smoked paprika, cayenne pepper, Cajun seasoning, and black pepper.
Cooking
  1. Cover the slow cooker and set it to low for 6-7 hours or high for 3-4 hours. This ensures the chicken becomes incredibly tender and the spices blend beautifully.
  2. About 30 minutes before serving, stir in the thawed peas.
Serving
  1. Once done, fluff the jambalaya with a fork, and garnish with chopped green onions and parsley if desired.

Notes

Consider substitutions like cubed chicken breasts for a leaner option, or add shrimp or sausage. Ensure to avoid lifting the lid while cooking. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.