While jambalaya isn’t difficult to make on the stovetop, I like to use my slow cooker when I can. Everything in this easy Slow Cooker Jambalaya recipe is cooked in one pot, including the rice. Cooking rice like this might sound like a mushy mess, but as long as you add it at the very end, you can control the texture a bit more and get good results! This slow cooker recipe is simple comfort food at its best and perfect for busy weeknights or lazy weekends.
“This is such an easy weeknight meal for my house! I love that there are leftovers for the rest of the week, too! Even our three year old twins love the jambalaya!”
natalie
Jambalaya is a popular rice-based dish originating in Louisiana, believed to have been influenced by the cuisines of the French, Spanish, and African cultures there. It’s a natural “budget” recipe because it combines flavorful and inexpensive cuts of meat (smoked sausage and chicken thighs) with bulky and inexpensive ingredients, like rice, onion, celery, and bell pepper. Some recipes also add seafood, but I skipped that to keep costs down. Add a good handful of spices, and you have a super filling and very satisfying meal that freezes well and reheats effortlessly in the microwave. Total winner.
This recipe depends greatly on the sausage you buy, which accounts for about half of the flavor in the dish. I had one of those “small changes make big differences” moments at the grocery store and bought smoked turkey sausage instead of regular smoked pork sausage, and I kind of regret it. But hey, it all depends on your priorities. Just be aware that the sausage can make or break this recipe. And while I think you could easily skip the chicken thighs to reduce the meat load of the dish, do not skip the smoked sausage.
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Gather and prep all the ingredients.
Get the veggies ready: Place 3 ribs of diced celery, diced yellow onion, diced green bell pepper, and 2 minced garlic cloves at the bottom of a 5-quart or larger slow cooker.
Add the meat and spices: Add the sliced 12-16 oz. of smoked sausage to the slow cooker, along with 2 boneless, skinless chicken thighs, 1 tsp dried oregano, 1 tsp thyme, ½ Tbsp smoked paprika, ½ tsp cayenne, and freshly cracked pepper (15-20 cranks of a mill).
Add the liquid: Pour 28 oz. diced tomatoes and their juices over the meat and spices in the slow cooker. Add 2 cups chicken broth and ¼ bunch chopped fresh parsley. Stir briefly.
Cook: Cover the slow cooker, turn the heat to high, and cook for four hours.
Add the rice: At this point, the liquid should be boiling. Carefully remove the chicken thighs, and replace the lid quickly. Shred the chicken and stir it back into the pot along with 2 cups uncooked long-grain rice. Fully submerge the rice in the liquid and then cover the crockpot again. You need it to return to a boil to cook the rice.
Let the jambalaya continue to cook on high for 20-25 minutes, or until the rice has absorbed most of the liquid.
Test the rice: Take the cover off, test the rice to make sure it’s tender, then stir to fluff the ingredients (don’t stir too vigorously or the rice will become gummy).
Serve: Sprinkle 3 sliced green onions over top, then serve. Enjoy.
Though this jambalaya is a meal in and of itself, if I’m looking to round things out for the true Louisiana experience, I’ll prepare cornbread casserole, a side of grilled okra, or some creamy coleslaw. For dessert, nothing beats a slice of pecan pie.
This slow cooker jambalaya recipe makes about 10 cups total (when made in a 5-quart slow cooker), so you’ll probably have some leftovers. Let everything cool before storing it in airtight containers in the fridge for 3-4 days. You can also freeze individual portions for up to 6 months. Let it thaw in the fridge overnight before reheating in the microwave—yum!
Our Slow Cooker Jambalaya recipe was originally published 8/15/16. We have updated it to be the best it can be and republished 2/16/26.
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