Crock Pot Jambalaya
This easy one-pot Crock Pot Jambalaya features smoky sausage, tender chicken, and rice soaked in Cajun spices and tomatoes, perfect for busy weeknights or gatherings.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced (boneless, skinless) Can swap for thighs for more fat and flavor.
- 1 lb smoked sausage, sliced (andouille or kielbasa) Smoked links give authentic jambalaya depth.
- 1 cup onion, diced (yellow or white)
- 1 cup bell pepper, diced (red or green)
- 1 cup celery, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (undrained) Fire-roasted adds a smoky layer.
- 2 cups chicken broth Use low-sodium if you're watching salt.
- 2 cups uncooked rice (long-grain white rice recommended) Do not use brown rice without adjusting liquid and cook time.
- 1 tablespoon Cajun seasoning Adjust to taste.
- Salt and pepper to taste
- Green onions, for garnish Adds brightness to the dish.
Instructions
Preparation
- Dice the chicken, onion, bell pepper, and celery; mince the garlic; slice the smoked sausage.
- Add the diced chicken, sliced sausage, diced onion, bell pepper, celery, minced garlic, diced tomatoes (with juices), chicken broth, uncooked rice, Cajun seasoning, and a pinch of salt and pepper into the Crock Pot. Stir well so rice is evenly distributed.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. The dish is done when the rice is tender and the chicken reaches 165°F (74°C) and is no longer pink.
Finishing
- Stir thoroughly before serving to fluff the rice and distribute juices. Taste and adjust seasoning as needed.
- Garnish with chopped green onions before serving.
Notes
Refrigerate leftovers in airtight containers for up to 3–4 days. For freezing, portion into freezer-safe containers for up to 3 months. Always check that the internal temperature of the chicken reaches 165°F before serving.