Crock Pot Jambalaya
A comforting and flavorful one-pot dish featuring chicken, smoked sausage, and rice cooked slowly in a crock pot for easy meal preparation.
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.
Notes
For best texture, avoid stirring frequently while cooking. You can brown the sausage first for extra flavor, if desired. Adjust heat gradually with spice according to taste.