Easy Crockpot Jambalaya
Our crockpot jambalaya has chicken breasts, shrimp, andouille sausage, veggies, rice, and plenty of bold Cajun seasoning. It’s a one pot classic that’s perfect for an easy weeknight dinner.
New Orleans is known for jambalaya and its wonderfully laid-back way of life. While most recipes would have you standing over a hot stove for hours, our crockpot jambalaya recipe lets you have all the flavor with half the work!
It takes a few minutes to prep and cooks in about 4 hours depending on whether you use high or low temp. For the most part it’s a “dump-and-go” style recipe similar to our Instant Pot jambalaya.
If you’re looking for a great side dish, my fried okra pairs perfectly with this jambalaya. Our Southern cornbread is another great option.
Kim’s Tips for Successful Jambalaya
- Use the correct rice. I use white instant rice (Minute Rice), and it goes in uncooked during the last 5 to 10 minutes of cook time. You can also add an extra minute or two if needed, until it reaches your desired consistency.
- Properly measure the broth. There should be enough broth and liquid from the ingredients to cook everything without making the jambalaya soupy. The rice will absorb excess liquid as it cooks. If you use too much broth, you’ll end up with mushy rice and a liquidy jambalaya.
- Seasoning. This dish has bold flavors, but you don’t want it to be salty. Use low-sodium broth, and know your Cajun seasoning before you add it! Check it for salt and spiciness. You can always use less if needed. The same goes for cayenne. Use a little less if needed to tone down the heat.
- Use thawed shrimp. Don’t add frozen shrimp straight into the slow cooker. It gets rubbery more easily and releases extra liquid into the jambalaya.
Ingredients
- Chicken is one of the main ingredients in this recipe. I use chicken breasts, but chicken thighs are forgiving, flavorful, and stay tender. Use your favorite!
- Andouille sausage is a classic ingredient in jambalaya. It’s a little spicy and has a wonderful flavor. Use smoked sausage if you want to keep the heat level a little lower.
- I use peeled and deveined shrimp, usually large or jumbo. Make sure it’s completely thawed if using frozen. You can omit the shrimp if you’d rather not use it.
- The rice is simple. I stick to white Minute Rice since it’s convenient and cooks quickly at the end. If using instant brown rice, give it a few more minutes to cook in the slow cooker, or prepare the rice separately.
- The remaining ingredients are listed in detail in the recipe card below.
Ingredients
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 pound andouille sausage, sliced into bite-sized pieces
- 1 (28-ounce) can diced tomatoes, undrained
- 2 cups low-sodium chicken broth
- 3 celery stalks, thinly sliced
- 1 medium white onion, chopped
- 1 green bell pepper, diced
- 1 tablespoon dried oregano
- 1 tablespoon Cajun seasoning
- 1 tablespoon minced garlic
- 2 bay leaves
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound large shrimp, peeled and deveined
- 1 ½ cups instant white rice
- 1 tablespoon finely chopped fresh parsley
💌 Don't forget to save this recipe!
Instructions
- Add the chicken, sausage, diced tomatoes with their juices, chicken broth, celery, onion, bell pepper, oregano, Cajun seasoning, minced garlic, bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper to the slow cooker. Stir to combine.2 boneless skinless chicken breasts1 pound andouille sausage1 (28-ounce) can diced tomatoes2 cups low-sodium chicken broth3 celery stalks1 medium white onion1 green bell pepper1 tablespoon dried oregano1 tablespoon Cajun seasoning1 tablespoon minced garlic2 bay leaves½ teaspoon dried thyme½ teaspoon smoked paprika½ teaspoon cayenne pepper½ teaspoon salt¼ teaspoon black pepper
- Cover and cook on low for 4 ½ to 5 ½ hours or high for 3 to 4 hours, until the chicken is cooked through and the vegetables are tender. The chicken should reach 165°F when checked with an instant-read thermometer.
- Remove and discard the bay leaves. Stir in the shrimp, cover, and cook for 5 to 10 minutes, just until the shrimp are pink and opaque.1 pound large shrimp
- Stir in the instant rice. Cover and cook for 5 to 10 minutes, then check the texture. If the rice is still firm or there’s extra liquid in the slow cooker, continue cooking in 5-minute increments until the rice is tender.1 ½ cups instant white rice
- Turn off the slow cooker and let the jambalaya sit, covered, for 10 to 15 minutes. The rice will continue to soften and absorb the broth as it rests.
- Garnish with fresh parsley before serving.1 tablespoon finely chopped fresh parsley
Notes
Nutrition
How To Make Crockpot Jambalaya
Place the chicken, sausage, tomatoes, broth, celery, onion, bell pepper, oregano, Cajun seasoning, garlic, bay leaves, thyme, paprika, and cayenne in the slow cooker. Stir to combine.
Cover and cook on low for 4 ½ to 5 ½ hours or on high for 3 to 4 hours, until the chicken is cooked through.
After the jambalaya has cooked, add in the shrimp and cook for an additional 5 to 10 minutes.
Add the instant rice and cook for 5 to 10 minutes longer. Turn off the slow cooker and let the jambalaya sit so the rice can soak up the broth. Allow to sit for about 10 to 15 minutes before serving.
