Bring the bold, spicy flavors of Louisiana right into your kitchen with this hearty and flavorful Slow Cooker Jambalaya. Bursting with tender chicken, smoky andouille sausage, juicy shrimp, and a medley of vegetables, this one-pot wonder is an easy way to enjoy classic Creole comfort food without spending hours at the stove. Let your slow cooker do the heavy lifting while you soak in the savory aromas! If you loved our Slow Cooker Cajun Chicken Pasta, this jambalaya recipe will be your next obsession—rich, zesty, and satisfying down to the last bite.
What is Slow Cooker Jambalaya?
Slow Cooker Jambalaya is a Southern-inspired dish packed with protein, veggies, rice, and a deliciously spicy tomato-based broth. Traditional jambalaya is made on the stove, but this version simplifies everything with the magic of slow cooking. Why do we love it so much? Because it lets all the flavors meld beautifully over time, giving you that deep, smoky, savory taste with minimal effort. As they say, “the way to a man’s heart is through his stomach”—and this jambalaya will steal hearts in a single serving.
Why You’ll Love This Slow Cooker Jambalaya
Flavor-Packed and Hearty
With andouille sausage, seasoned chicken, shrimp, and vegetables, every bite is bursting with layers of Cajun spice and soul-warming comfort.
Set-It-and-Forget-It Simplicity
Just toss your ingredients into the slow cooker and let it work its magic. No babysitting, just big flavor.
One-Pot Convenience
Fewer dishes, all the flavor. Serve it straight from the crockpot for easy clean-up and happy bellies. If you enjoy our Creole Chicken and Rice, this is the slow cooker version made even easier!
Pull out that slow cooker—it’s jambalaya time!
How to Make Slow Cooker Jambalaya
Quick Overview
All it takes is a few simple steps to prep your ingredients, and the slow cooker handles the rest. Add shrimp at the end for the perfect texture!
Ingredients:
- 2 boneless, skinless chicken breasts, cut into chunks
- 1 pound andouille sausage links, sliced
- 1 (28 oz) can diced tomatoes
- 1 large onion, chopped
- 1 red bell pepper, finely chopped
- 2 stalks celery, thinly sliced
- 2 cups chicken broth
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1 tablespoon tomato paste
- 1 cup rice (see note)
- 1 pound shrimp (13-15 count, peeled and deveined)
Step-by-Step:
- Combine Base Ingredients:
- Add chicken, sausage, tomatoes, onion, bell pepper, celery, chicken broth, herbs, seasonings, and tomato paste to the slow cooker.
- Stir well to combine.
- Slow Cook:
- Cover and cook on low for 7–8 hours or high for 3–4 hours.
- Add Rice:
- In the final hour of cooking, stir in the rice (see note for alternatives).
- Finish with Shrimp:
- Add shrimp during the last 15 minutes of cooking. Stir gently and let them cook just until pink and opaque.
- Serve and Enjoy:
- Stir everything well, adjust seasoning if needed, and serve hot.
What to Serve Slow Cooker Jambalaya With
This dish is hearty on its own, but a slice of cornbread or garlic bread makes the perfect companion. Pair it with a crisp green salad or roasted okra for a complete Southern feast. Iced tea, beer, or lemonade also complement the bold spices beautifully.
Top Tips for Perfecting Slow Cooker Jambalaya
- Add Shrimp Last: They cook quickly and stay tender if added near the end.
- Optional Rice: Stir in uncooked rice an hour before the end, or serve over separately cooked rice.
- Customize the Heat: Adjust the cayenne to your spice preference.
- Use Quality Sausage: Authentic andouille brings smoky depth to the dish.
Storing and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. This dish also freezes well—cool completely, store in freezer-safe containers, and thaw in the fridge before reheating.
FAQs
Can I use frozen shrimp? Yes, just make sure they’re thawed before adding to the slow cooker.
What type of rice is best? Long grain white rice works great. Avoid instant rice—it can get mushy.
Can I make it vegetarian? Sure! Swap out the meats for beans and use vegetable broth. It’s still full of flavor.
Conclusion
Slow Cooker Jambalaya is your ticket to bold, bayou-inspired comfort food with minimal effort. Whether it’s a weeknight meal or a dish to impress at your next gathering, this flavorful feast delivers. Let your slow cooker do the work and serve up a Southern classic everyone will love.
Ingredients
- 2 boneless, skinless chicken breasts, cut into chunks
- 1 pound andouille sausage, sliced
- 1 (28 oz) can diced tomatoes
- 1 large onion, chopped
- 1 red bell pepper, finely chopped
- 2 stalks celery, thinly sliced
- 2 cups chicken broth
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper (optional)
- 1 tablespoon tomato paste
- 1 cup long grain white rice (optional, see notes)
- 1 pound shrimp (13-15 count), peeled and deveined
Instructions
- Add chicken, sausage, tomatoes, onion, bell pepper, celery, chicken broth, thyme, oregano, Cajun seasoning, cayenne (if using), and tomato paste to the slow cooker. Stir to combine.
- Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours.
- In the final hour of cooking, stir in rice if using.
- Add shrimp during the last 15 minutes of cooking, stirring gently until just cooked through.
- Serve hot, adjusting seasoning if needed.
Notes
Adding rice to the slow cooker is optional—you can also serve the jambalaya over separately cooked rice. Use quality andouille sausage for the best smoky flavor. Adjust cayenne to your preferred heat level.
Slow Cooker Jambalaya
Equipment
- Slow Cooker
Ingredients
Meat
- 2 pieces boneless, skinless chicken breasts cut into chunks
- 1 pound andouille sausage sliced
Vegetables
- 1 can diced tomatoes (28 oz)
- 1 large onion chopped
- 1 piece red bell pepper finely chopped
- 2 stalks celery thinly sliced
Liquids
- 2 cups chicken broth
Herbs and Spices
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper optional, for extra heat
- 1 tablespoon tomato paste
Grains
- 1 cup long grain white rice optional, see notes
Seafood
- 1 pound shrimp (13-15 count, peeled and deveined)
Instructions
- Add chicken, sausage, tomatoes, onion, bell pepper, celery, chicken broth, thyme, oregano, Cajun seasoning, cayenne (if using), and tomato paste to the slow cooker. Stir to combine.
- Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours.
- In the final hour of cooking, stir in rice if using.
- Add shrimp during the last 15 minutes of cooking, stirring gently until just cooked through.
- Serve hot, adjusting seasoning if needed.