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To make Slow Cooker Chicken Jambalaya, gather these key ingredients: - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 medium onion, diced - 1 bell pepper (red or green), diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, undrained - 1 cup long-grain rice, rinsed - 2 cups chicken broth - 1 tablespoon Cajun seasoning - 1 teaspoon dried oregano - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup frozen peas - 1/4 cup green onions, chopped (for garnish) - 1 tablespoon olive oil You can add some optional ingredients to enhance your jambalaya: - Smoked sausage for extra flavor - Shrimp for a seafood twist - Bay leaves for a deeper taste - Fresh herbs like parsley for a burst of freshness This dish serves about six people. Here’s a quick look at the nutritional content per serving: - Calories: Approximately 380 - Protein: 30g - Carbohydrates: 45g - Fat: 10g - Fiber: 3g Feel free to adjust ingredients based on your dietary needs. Enjoy the rich flavors and comforting warmth of this dish! {{ingredient_image_1}} First, gather all your ingredients. You will need: - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 medium onion, diced - 1 bell pepper (red or green), diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, undrained - 1 cup long-grain rice, rinsed - 2 cups chicken broth - 1 tablespoon Cajun seasoning - 1 teaspoon dried oregano - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup frozen peas - 1/4 cup green onions, chopped (for garnish) - 1 tablespoon olive oil Next, heat a large skillet over medium heat. Add the olive oil. Once the oil is hot, add the diced onion, bell pepper, and celery. Cook for about 5 minutes. You want the veggies soft. Then, stir in the minced garlic. Cook for another minute until it smells good. Now, transfer the cooked veggies to the slow cooker. Add the chicken pieces and mix them well. Pour in the undrained diced tomatoes and chicken broth. Then, add the rinsed rice and all your seasonings: Cajun seasoning, oregano, paprika, cayenne pepper, salt, and pepper. Stir everything together until it is mixed well. Cover the slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should be tender, and the rice will be fluffy. About 15 minutes before you plan to serve, stir in the frozen peas. Cover again to let them heat through. Once your jambalaya is ready, taste it. Adjust the seasoning if you need to. Serve it hot in bowls. Top each serving with chopped green onions. This dish goes well with crusty bread or a fresh salad. Enjoy your flavorful comfort meal! - Use chicken thighs: They stay juicy and tender in the slow cooker. - Rinse your rice: This helps remove excess starch for fluffy grains. - Sauté veggies first: This adds depth to the flavors and makes the dish richer. - Taste as you go: Always adjust salt and spices to suit your taste. - Add peas near the end: They need just a little heat to cook through. - Using too much liquid: Stick to the recipe for the right texture. - Overcooking the chicken: It can become dry. Check for doneness. - Skipping the seasoning: Cajun seasoning and spices are key to great flavor. - Not stirring enough: Mix well to combine all flavors evenly. - Ignoring the resting time: Let it sit for a few minutes before serving to meld flavors. - Slow cooker: Essential for this easy, hands-off recipe. - Large skillet: Great for sautéing veggies before adding them to the slow cooker. - Cutting board and knife: For prepping your chicken and vegetables. - Measuring cups and spoons: To ensure correct ingredient amounts. - Serving spoon: Makes it easy to dish out this hearty meal. Pro Tips Choose the Right Chicken: Using boneless, skinless chicken thighs adds flavor and moisture, ensuring a tender result compared to chicken breasts. Rinse Your Rice: Rinsing the rice before adding it to the slow cooker helps remove excess starch, preventing the dish from becoming too sticky. Adjust the Spice Level: Feel free to modify the amount of cayenne pepper based on your heat preference. Start with less and add more if desired. Garnish for Freshness: Adding chopped green onions just before serving enhances the dish with a fresh, vibrant flavor that complements the spices. {{image_2}} You can make a seafood jambalaya by swapping the chicken for shrimp or fish. Use about 1 pound of shrimp, peeled and deveined. Add the shrimp in the last 30 minutes of cooking. This keeps them tender and juicy. You can also include fish like cod or tilapia. Adjust the Cajun seasoning to fit the seafood flavor. For a vegetarian version, replace the chicken with more veggies. Use ingredients like zucchini, mushrooms, and bell peppers. You may also add beans for protein. Use vegetable broth instead of chicken broth. This keeps the dish hearty and satisfying. Cook the vegetables until soft, then combine everything in your slow cooker. If you like it spicy, add more cayenne pepper. Start with 1 teaspoon and adjust to your taste. If you want a milder dish, use less cayenne, or skip it altogether. You can also swap the Cajun seasoning for a milder blend. Remember, you control the heat in your jambalaya! To store your leftover Slow Cooker Chicken Jambalaya, let it cool first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. If you have a lot, consider dividing it into smaller portions. This makes it easy to reheat later. When reheating, use a microwave or a stovetop. If using a microwave, heat in short bursts. Stir in between to ensure even heating. On the stovetop, add a splash of broth or water. This keeps the dish moist and tasty. Heat until it’s hot all the way through. You can freeze Slow Cooker Chicken Jambalaya for later. Let it cool completely before packing it up. Use a freezer-safe container or bag. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned before. Enjoy your warm, savory meal again! Yes, you can use brown rice. It will need more time to cook. Brown rice takes about 45 minutes longer than white rice. Be sure to add extra chicken broth for moisture. Adjust the cooking time in your slow cooker to about 7-8 hours on low. This change adds a nutty flavor and more nutrients. To reduce the spice, simply cut back on the cayenne pepper. You can leave it out entirely if you prefer. Another option is to add more tomatoes or chicken broth. These will balance the heat. Adding dairy, like sour cream, can also help cool the dish. Taste as you go to get the right flavor for you. Slow Cooker Chicken Jambalaya can last up to 4 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat. When reheating, ensure it’s heated to a safe temperature of 165°F. Always check for any off smells or changes in color before eating leftovers. We covered key ingredients and provided easy steps for making jambalaya. You learned about optional flavors, nutritional facts, and tips for success. I also shared ways to adapt the dish and store leftovers. With the right tools, you can make a great jambalaya every time. Don’t forget to try new spices and adjust flavors to suit your taste. Cooking should be fun and creative! Enjoy your jambalaya journey in the kitchen.

Slow Cooker Chicken Jambalaya

A flavorful and hearty dish made with chicken, rice, and vegetables, cooked slowly for a delicious meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Cajun
Servings 6
Calories 400 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 medium onion, diced
  • 1 bell pepper red or green, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup long-grain rice, rinsed
  • 2 cups chicken broth
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 0.5 teaspoon cayenne pepper (adjust to taste)
  • to taste salt and pepper
  • 1 cup frozen peas
  • 0.25 cup green onions, chopped (for garnish)
  • 1 tablespoon olive oil

Instructions
 

  • In a large skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté for about 5 minutes, or until the vegetables are softened. Stir in the minced garlic and cook for another minute until fragrant.
  • Transfer the sautéed vegetables to the slow cooker. Add the chicken pieces and stir to combine.
  • Pour in the diced tomatoes (with juices), chicken broth, and add the rinsed rice, Cajun seasoning, oregano, paprika, cayenne pepper, salt, and pepper. Stir until all ingredients are evenly mixed.
  • Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the rice has cooked through.
  • About 15 minutes before serving, stir in the frozen peas and cover again to allow them to heat through.
  • Once cooked, taste and adjust seasoning if necessary. Serve hot, garnished with chopped green onions.

Notes

Adjust the cayenne pepper to taste for desired spiciness.
Keyword Cajun, chicken, jambalaya, slow cooker