Slow Cooker Jambalaya

Total Time:
7 hr 15 min
15 min
7 hr

4 servings

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 pound andouille sausage, diced
  • 1 (28-ounce) can diced tomatoes
  • 1 medium onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 stalk celery, chopped
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons Cajun or Creole seasoning
  • 1 teaspoon hot sauce
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 pound frozen peeled and cooked shrimp, thawed
  • 2 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.

Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

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Pairs Well With

Peachy, honeyed white wine

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4.1 195
Although I enjoyed this recipe, my family did not. They found it too spicy. I also used the idea to put the uncooked rice in 30 minutes before finished. Great idea! I used too much rice though. If you do this, put in 1 cup of uncooked rice. I would suggest more chicken and less shrimp. Considering I liked it, I will continue to play with it until we get it just right. item not reviewed by moderator and published
I brought this to a work potluck, and everyone gobbled it up. Like another reviewer suggested, I added uncooked rice with 30 minutes left into the cooking time, which allowed the rice to absorb the cooking liquid and made this a truer jambalaya. I left out the shrimp and added extra sausage and chicken. Overall, a decent, easy, slow-cooker friendly jambalaya recipe, but the flavors can't quite measure up to the traditional jambalaya I've made. item not reviewed by moderator and published
I thought it was very good. The only thing I did different was added uncooked rice about 30 minutes before serving it. The rice really absorbs all that juice and is fantastic. It says it serves 4 but 3 hungry college kids demolished the entire thing. I will for sure make this again. Super easy and super tasty item not reviewed by moderator and published
Not sure why so many people are giving this anything above 1 star - my wife and I took two bites and dumped the rest. Not good at all - maybe we're just too used to good and real jambalaya...this was awful. Waaaaay too much liquid, no flavor, etc. item not reviewed by moderator and published
LOVED it! I used boneless skinless chicken thighs and I didn't dice them. I also used Goya Yellow Rice! SUPER SUPER easy!!! Flavor was FAB and I thought it tasted like you slaved all day!! : item not reviewed by moderator and published
Truly FABULOUS ! I used 14 oz/1can tomatos, added garlic and extra celery stalk. Used zataran's creole seasoning. fabulous flavor, super easy. On my GO TO menu list. If you want ALOT of sauce, go ahead and use 28 oz tomatos/2 cans. I just used one can and that was plenty. I also made Zatarans Jambalya rice mix, and spooned this receipe over the top of the rice. The combination of seasonings and proteins was delicious. And this recipe is so super simple to make. LOVE IT ! item not reviewed by moderator and published
This was tasty and satisfying. Not overly spicy, so I think you could amp it up depending on your Cajun spice blend. Served it over Vigo Cajun Jambalaya Rice. Definitely makes enough to feed a small crowd. item not reviewed by moderator and published
Very good! A little too spicy for the family, so I selected a milder sausage, but I love it! item not reviewed by moderator and published
Turned out very good. Did sear the chicken first and that seemed to work well and also added some extra sausage. Will definitely do again. item not reviewed by moderator and published
This was practically fool proof easy to make. I used my large roaster and made it on the deck, for a bon fire party. I tripled the recipe and used boneless, skinless thighs. I also used a quick cook instant rice and just tossed it in about hour 3. I also used both shrimp and scallops and an extra cup of stock. There were at least 5 very different kinds of chili at the party, plus my jambalaya. I'm the only one who came home with an empty slow cooker. item not reviewed by moderator and published
Going by all of the flooding of positive reviews, I'm going to assume that neither one of you can cook! Must be why, the only good Jambalaya that you have eaten, has been ordered out. item not reviewed by moderator and published

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Slow-Cooker Meals