Crock Pot Jambalaya

This Crock Pot Jambalaya is comfort food made effortless with chicken, smoky sausage, vegetables, tomatoes, and rice simmering together in a seasoned broth for a bold and flavorful meal.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Creole, Southern

Calories: 450

Ingredients Method Notes

Ingredients

Meat and Protein

1 lb chicken breast, diced (boneless, skinless)
1 lb smoked sausage, sliced (andouille or kielbasa)

Vegetables

1 onion, chopped
1 bell pepper, chopped (any color)
2 stalks celery, chopped
3 cloves garlic, minced

Canned and Dry Goods

1 can diced tomatoes (14.5 oz)
2 cups chicken broth Use low-sodium for lower sodium dish.
2 cups rice (long-grain white rice recommended)
2 tsp Cajun seasoning Adjust to taste.
Salt and pepper to taste

Garnish

Green onions, for garnish

Method

Preparation

Add the diced chicken and sliced smoked sausage to the crock pot.
Stir in the chopped onion, bell pepper, celery, and minced garlic until evenly mixed with the meat.
Pour in the diced tomatoes (with juices), chicken broth, rice, and sprinkle the Cajun seasoning over the top.
Mix everything once so the rice is submerged and the seasoning is distributed. Cover the crock pot.

Cooking

Cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is fully cooked and the rice is tender.
Taste and season with salt and pepper as needed. Stir gently to combine.

Serving

Serve hot, topped with chopped green onions.

Notes

Use brown rice only if you increase the liquid and the cooking time. For a creamier finish, stir in a splash of heavy cream at the end. Avoid mushy rice by using long-grain white rice and measuring liquids accurately.