If you love bold flavors, rich textures, and easy-to-make meals, this Slow Cooker Jambalaya is the perfect dish for you. Combining tender chicken, smoky andouille sausage, succulent shrimp, and aromatic spices, this one-pot meal is packed with Cajun flair. Cooking it in a slow cooker allows all the flavors to meld together beautifully, making it an effortless yet impressive dish.

Jambalaya is a well-loved Louisiana Creole dish with Spanish and French influences, similar to paella but with a Southern twist. This slow cooker version makes it even easier, requiring minimal prep while still delivering authentic flavors.

Why You’ll Love This Slow Cooker Jambalaya

Minimal Effort, Maximum Flavor – The slow cooker does all the work for you!

One-Pot Meal – Easy cleanup and no need for multiple pots and pans.
Perfect for Meal Prep – Make a big batch and enjoy leftovers throughout the week.
Customizable – Adjust the spice level, swap proteins, or add your favorite veggies.

Authentic Cajun Taste – A delicious mix of classic jambalaya ingredients and spices.

Whether you’re preparing this for a weeknight dinner, a gathering, or a cozy weekend meal, this jambalaya is sure to impress!

Ingredients for Slow Cooker Jambalaya

To make this flavorful dish, you’ll need:

1 pound boneless skinless chicken thighs, cut into pieces
1 pound andouille sausage, sliced
1 onion, chopped

1 green bell pepper, chopped
3 celery stalks, chopped
2 cloves garlic, minced

1 (14.5 oz) can diced tomatoes, undrained
1 cup chicken broth
2 teaspoons Cajun seasoning

1 teaspoon thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional, for extra spice)

1 cup long-grain rice
1 pound shrimp, peeled and deveined
Fresh parsley, chopped (for garnish)

Ingredient Notes:

Chicken thighs are more flavorful and tender than chicken breasts, but you can use either.
Andouille sausage gives an authentic smoky taste, but smoked sausage can be substituted.
Long-grain rice (such as jasmine or basmati) works best for maintaining texture.

Cajun seasoning provides heat and depth—adjust it based on your spice preference.

Step-by-Step Instructions

Step 1: Prep the Ingredients

Before adding everything to the slow cooker, prep all ingredients by chopping the vegetables, slicing the sausage, and cutting the chicken into bite-sized pieces. This makes the cooking process smooth and efficient.

Step 2: Combine Ingredients in the Slow Cooker

In a large slow cooker, add the following ingredients:

Chicken pieces
Sliced andouille sausage
Chopped onion, bell pepper, and celery

Minced garlic
Diced tomatoes (with juices)
Chicken broth

Cajun seasoning, thyme, smoked paprika, and cayenne pepper

Step 3: Slow Cook to Perfection

Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours.
This allows the flavors to blend together while ensuring the chicken becomes tender.

Step 4: Add Rice and Shrimp

In the last 30 minutes of cooking, stir in the rice and shrimp.
Continue cooking until the rice is tender and the shrimp turn pink and opaque.

Step 5: Serve and Garnish

Garnish with chopped parsley for a fresh finish.

Serve warm and enjoy!

Variations and Additions

Want to customize your jambalaya? Here are some ideas:

Make It Spicier:

Increase the cayenne pepper for more heat.

Add diced jalapeños or hot sauce.

Swap Proteins:

Replace chicken thighs with chicken breasts.
Use turkey sausage instead of andouille.

Try crawfish or crab for a seafood twist.

Vegetarian Version:

Use vegetable broth instead of chicken broth.
Swap meat for chickpeas or extra vegetables like zucchini and okra.

Make It Low-Carb:

Skip the rice and serve over cauliflower rice.
Use quinoa for a high-protein alternative.

Expert Tips for the Best Slow Cooker Jambalaya

Brown the sausage first – While optional, sautéing the sausage before adding it to the slow cooker enhances its smoky flavor.

Don’t overcook the shrimp – Add it in the last 30 minutes to keep it tender.
Use long-grain rice – Short-grain rice can become mushy in the slow cooker.
Stir occasionally – This helps prevent the rice from sticking.

Let it rest – Allow the jambalaya to sit for 5 minutes before serving to let the flavors meld.

Frequently Asked Questions

Can I Make This Jambalaya Ahead of Time?

Yes! You can prep all ingredients the night before and store them in the refrigerator. Just add them to the slow cooker when you’re ready to cook.

How Do I Store and Reheat Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the microwave or stovetop, adding a splash of chicken broth to maintain moisture.

Can I Freeze Jambalaya?

Yes! Freeze cooled jambalaya in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

What Can I Serve with Jambalaya?

Jambalaya is a full meal on its own, but it pairs well with:

Cornbread – A classic Southern side.
Steamed greens – Like collard greens or kale.
Garlic bread – To soak up all the flavorful juices.

Is This Recipe Gluten-Free?

Yes! This recipe is naturally gluten-free as long as you use a GF Cajun seasoning and sausage.

Final Thoughts

This Slow Cooker Jambalaya is a must-try for anyone who loves bold Cajun flavors and easy one-pot meals. With its rich combination of chicken, sausage, shrimp, and aromatic spices, it’s the perfect comforting dish for any occasion. Whether you’re serving it for a cozy family dinner or meal prepping for the week, this hearty jambalaya is sure to become a household favorite.

Slow Cooker Jambalaya

Author: Diana Carrozza

Print Recipe

Description

This Slow Cooker Jambalaya is a rich and flavorful one-pot meal packed with tender chicken, smoky andouille sausage, and juicy shrimp. Slow-cooked with Cajun spices, veggies, and tomatoes, it delivers a bold, spicy kick with every bite. Perfect for busy days, this hearty dish is easy to prepare and full of authentic Louisiana flavor!

Ingredients

Scale

1 pound boneless skinless chicken thighs, cut into pieces
1 pound andouille sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1 cup chicken broth
2 teaspoons Cajun seasoning
1 teaspoon thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 cup long-grain rice
1 pound shrimp, peeled and deveined
Fresh parsley, chopped (for garnish)

Instructions

Place the chicken, sausage, onion, bell pepper, celery, garlic, diced tomatoes, chicken broth, Cajun seasoning, thyme, smoked paprika, and cayenne pepper in a slow cooker.
Cook on low for 7-8 hours or on high for 3-4 hours.
In the last 30 minutes of cooking, stir in the rice and shrimp.
Continue cooking until the rice is tender and the shrimp are pink and opaque.
Garnish with chopped parsley before serving. This Slow Cooker Jambalaya offers a flavorful and spicy mix of chicken, sausage, and shrimp, making it a robust and satisfying dish.

Notes

Spice Level: Adjust the cayenne and Cajun seasoning to control the heat.
Rice Tip: For best results, use long-grain rice and stir it in during the last 30 minutes to prevent mushiness.
Protein Swaps: Try turkey sausage or omit the shrimp for a simpler version.

Make Ahead: Prep ingredients the night before and store them in the fridge for an easy morning start.
Storage: Store leftovers in the fridge for up to 3 days. Reheat with a splash of broth to maintain texture.

Slow Cooker Jambalaya: A Flavorful and Hearty Cajun Classic