The first time I made this Crock Pot Jambalaya, the apartment smelled like a Louisiana street corner for hours.
It’s one of those set-and-forget dinners that still feels homemade and impressive.
This version balances smoky sausage, tender chicken, and perfectly cooked rice — all from one slow cooker.
It’s a winner because the timing is forgiving and the flavors deepen as it simmers.
You can prep in 10–15 minutes and walk away.
Leftovers are even better the next day.
Why You’ll Love This Recipe
- Hands-off weeknight dinner that feeds a crowd.
- One-pot cleanup with deeply developed, layered flavors.
- Adaptable spice level for family-friendly or bolder heat.
- Uses pantry staples and inexpensive proteins for great value.
Jambalaya in the crock pot develops a great balance of textures — the rice plumps and soaks up tomato and broth, the sausage gives pockets of smoky fat, and the chicken stays tender when cubed and cooked gently.
The overall mouthfeel is comforting and slightly saucy rather than soupy, with soft veggies that still give small, satisfying bites.
“Five stars — my family asked for this three nights in a row. Easy, cozy, and better than takeout.” — Jenna, reader
Key Ingredients
Chicken breast, cubed
Chicken offers lean protein that soaks up Cajun spices and tomato juices.
Use boneless, skinless breasts and cut into uniform 1-inch cubes to ensure even cooking.
If you prefer less lean meat, thighs work and add a richer flavor and juicier texture.
Smoked sausage, sliced
Smoked sausage is the flavor anchor here because it releases smoky fat and seasoning as it cooks.
Andouille is traditional, but kielbasa or smoked sausage from your grocery will work; look for brands with real smoke and minimal fillers for the best flavor.
Slice on the bias for larger surface area that caramelizes slightly as it simmers.
Long-grain rice
Long-grain rice gives separate, fluffy grains when cooked in the slow cooker instead of turning gummy.
Rinse briefly to remove excess starch if you want a cleaner texture.
Two cups yields a hearty, rice-forward jambalaya; reduce slightly for a looser, stew-like finish.
Cajun seasoning
Cajun blend is the bold lift — paprika, cayenne, garlic, onion, oregano, and sometimes salt and pepper.
Use a reliable brand or make your own for control over heat.
Start with the recipe amount and adjust later if you like more bite.
Full ingredient list:
- 1 pound chicken breast, cubed
- 1 pound smoked sausage, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 ounces)
- 1 cup chicken broth
- 2 cups long-grain rice
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Green onions, for garnish
Step-by-Step Instructions
Step 1: Prep and layer the proteins and vegetables
Place the cubed chicken and sliced smoked sausage into the crock pot.
Add the chopped onion, green bell pepper, celery, and minced garlic on top.
This layering puts starches and vegetables near the heat center so flavors mingle.
Pro Tip: Cut ingredients to similar sizes so they finish cooking together.
Visual cue: You should see an even layer of proteins and vegetables filling the crock pot bowl.
Step 2: Add tomatoes, broth, rice, and seasonings
Pour the entire can of diced tomatoes, including juices, over the meat and veggies.
Add the chicken broth, then sprinkle in the long-grain rice, Cajun seasoning, dried thyme, salt, and pepper.
Do not over-stir — a gentle toss to distribute rice and seasonings is enough.
Pro Tip: Use the can of tomatoes to help measure the broth if you’re doubling or adjusting the recipe.
Visual cue: Rice should be visible but slightly buried in the tomato mixture, not clumped into one spot.
Step 3: Stir gently and set your cook time
Stir everything gently until well mixed and evenly distributed.
Cover the crock pot and choose your cook setting: low for 6–8 hours or high for 3–4 hours.
Low gives deeper melding of flavors while high is fine when you’re short on time.
Pro Tip: Resist the urge to peek frequently; each lift of the lid releases heat and extends cooking time.
Visual cue: Steam should be building under the lid, and the surface will show small bubbling after the first hour on high.
Step 4: Finish, stir, and garnish
When the rice is tender and the chicken cooked through, remove the lid and stir the jambalaya.
Taste for salt, pepper, and heat, and adjust seasoning as needed.
Serve hot and garnish with sliced green onions for a bright finish.
Pro Tip: If the mixture looks dry, stir in a few tablespoons of warm broth. If too wet, let the pot sit uncovered for 10–15 minutes to allow some liquid to evaporate.
Visual cue: The jambalaya is ready when rice is soft but not mushy and the chicken registers 165°F.
Expert Tips for Success
- Control rice texture by choosing long-grain rice and rinsing it briefly. Excess surface starch can make the pot gluey. Rinse for 10–15 seconds until water runs clearer.
- Use quality sausage for most of the flavor; an andouille or smoked kielbasa adds a lot of punch. If your sausage is very salty, reduce added salt in the recipe.
- Brown the sausage quickly in a skillet if you want slightly crisper edges and deeper caramelized flavor before adding to the crock pot. This step is optional but adds flavor complexity.
- Keep liquid ratios consistent; two cups of rice needs one cup of broth in this recipe because the tomatoes add additional liquid. If you sub in different rice types, follow package liquid guidance and expect texture variation.
- For best texture, avoid stirring every hour. Stirring releases cooked starch and can make the dish gluey. Stir only at the start and once at the end.
- If you want firmer chicken, add the cubed chicken halfway through cook time on low, or after 90 minutes on high. This prevents overcooking and shredding.
- Adjust heat gradually: add cayenne or hot sauce at the end so you can dial in spiciness without overshooting. A small splash of vinegar or lemon at the end brightens the whole pot.
- Use a thermometer on the chicken pieces if unsure; they should be 165°F in the thickest piece. This avoids undercooking or drying out the meat.
- For a richer finish, stir in a tablespoon of butter or a drizzle of olive oil after cooking to add sheen and roundness.
- If your slow cooker tends to run hot, reduce the recommended time by 30–60 minutes and check rice early to avoid overcooking.
Storage & Freezing
Fridge storage: Cool the jambalaya to near room temperature within two hours and transfer to an airtight container.
It will keep in the refrigerator for 3–4 days.
Freezer storage: Portion into freezer-safe containers or heavy-duty freezer bags.
Lay flat to freeze so thawing is faster. Jambalaya freezes well for up to 3 months.
Thawing and reheating: Thaw overnight in the fridge for best texture.
Reheat gently on the stovetop over medium-low, stirring occasionally and adding a splash of chicken broth to loosen the rice.
If reheating from frozen, microwave in intervals, stirring between cycles, or simmer covered on low until heated through.
Best practice: Freeze in single-serving portions for easy lunches or quick dinners.
Avoid reheating more than once for food safety and texture preservation.
Variations & Substitutions
Seafood jambalaya: Replace half the chicken with peeled, deveined shrimp added in the last 15–20 minutes of cooking.
Shrimp cooks quickly and will turn rubbery if added too early.
Vegetarian version: Swap chicken and sausage for smoked tofu or extra vegetables like mushrooms and eggplant.
Use vegetable broth and add 1–2 tablespoons of smoked paprika to simulate smoky depth.
Spicy Creole twist: Increase Cajun seasoning and add a chopped jalapeño or a teaspoon of cayenne.
Finish with a splash of hot sauce for table-side control.
Low-carb option: Replace rice with cauliflower rice.
Add cauliflower rice in the last 30–45 minutes and reduce broth slightly to avoid wateriness.
Frequently Asked Questions
Q: Can I use brown rice instead of long-grain white rice?
A: Brown rice has a longer cook time and more liquid needs.
If you use brown rice, par-cook it or increase liquid and extend cooking time; expect different texture.
Alternatively, cook brown rice separately and stir into the finished jambalaya just to warm.
Q: Will this jambalaya be too watery after cooking in a crock pot?
A: It shouldn’t be if you follow the rice-to-liquid ratio here and use long-grain rice.
If it’s watery, remove the lid and let it simmer 10–15 minutes to reduce.
Leftovers also thicken as rice absorbs liquid.
Q: Can I make this in an Instant Pot?
A: Yes — use the sauté function to brown sausage first, then add remaining ingredients and pressure cook for about 8 minutes with a natural release for 10 minutes.
Be cautious with rice: allow a natural release to prevent sputtering and ensure proper rice texture.
Q: How do I reduce sodium in this recipe?
A: Choose low-sodium chicken broth and a low-sodium or unsalted smoked sausage if available.
Skip extra added salt and taste before seasoning at the end.
Q: Is jambalaya safe to freeze and reheat?
A: Yes, jambalaya freezes well.
Store in airtight containers up to 3 months and thaw overnight before reheating gently.
Reheat until steaming hot throughout.
Final Thoughts
This Crock Pot Jambalaya is an effortless, forgiving weeknight winner with bold flavor and easy cleanup.
Give it a try and tweak the spice or proteins to suit your family’s taste.
Please leave a star rating in the recipe card below or pin this to Pinterest if you loved it.
Conclusion
If you want to compare techniques or see other slow cooker takes, check a classic Slow Cooker Jambalaya Recipe for a slightly different ingredient balance.
For a long-standing community-tested version, read Colleen’s Slow Cooker Jambalaya Recipe.
If you like step-by-step visuals and variations, this Easy Slow Cooker Jambalaya – Creme De La Crumb has helpful photos.
And for a spicier southern take, see Slow Cooker Jambalaya – Spicy Southern Kitchen.
Crock Pot Jambalaya
Ingredients
Proteins
- 1 pound chicken breast, cubed Use boneless, skinless breasts for even cooking.
- 1 pound smoked sausage, sliced Look for Andouille or kielbasa for the best flavor.
Vegetables
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
Canned and Broth
- 1 can diced tomatoes (14.5 ounces) Including the juices.
- 1 cup chicken broth
Carbs
- 2 cups long-grain rice Rinse briefly to remove excess starch.
Spices
- 2 teaspoons Cajun seasoning Adjust to taste.
- 1 teaspoon dried thyme
- Salt and pepper to taste
Garnish
- Green onions, for garnish For a bright finish.
Instructions
Preparation
- Place the cubed chicken and sliced smoked sausage into the crock pot.
- Add the chopped onion, green bell pepper, celery, and minced garlic on top.
- Cut ingredients to similar sizes for even cooking.
Cooking
- Pour the entire can of diced tomatoes, including juices, over the meat and veggies.
- Add the chicken broth, then sprinkle in the long-grain rice, Cajun seasoning, dried thyme, salt, and pepper.
- Gently toss to distribute rice and seasonings without over-stirring.
- Cover the crock pot and choose your cook setting: low for 6–8 hours or high for 3–4 hours.
- Resist the urge to peek frequently during cooking.
Finishing Touches
- Once rice is tender and chicken is cooked through, stir the jambalaya.
- Adjust seasoning as needed.
- Serve hot, garnished with sliced green onions.
