Homemade chicken & sausage jambalaya made in the slow cooker.
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- Slow Cooker Jambalaya with Chicken and Sausage
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Hey cousins! Are you getting tired of the slow cooker recipes yet? I hope not, because I won’t be slowing down anytime soon! In this post I’m going to share my Slow Cooker Jambalaya recipe.
Everyone had their own twist for jambalaya. Some swear that you need a specific jambalaya seasoning. Heck, some even like Zatarain’s Jambalaya. I personally make jambalaya several different ways. I love seafood jambalaya, but this time around I’m just going to stick to using chicken and smoked sausage. However, if you’d like to add some shrimp to this recipe, you can simply add the shrimp into the slow cooker during the last 15 minutes of cooking and be sure to stir them in. Easy stuff right?
How delicious does this slow cooker Jambalaya look? Don’t forget to share this recipe with your friends on Facebook & Pinterest!
Print out this chicken and sausage jambalaya recipe using the recipe card below!
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Slow Cooker Jambalaya with Chicken and Sausage
This slow cooker jambalaya is the easiest weeknight meal. Just toss all the ingredients into your slow cooker, set the timer, and you're ready to go! Serve this flavor-packed dish over white rice for a simple dinner.
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Servings 8 servings
Ingredients
- 2 lbs boneless skinless chicken thighs
- 12 oz smoked beef sausage or andouille sausage sliced
- 5 stalks celery diced
- 1/2 medium red bell pepper diced
- 1/2 medium green bell pepper diced
- 1 large yellow onion diced
- 1 tbsp minced garlic
- 3 1/2 cups chicken broth
- 6 oz tomato paste
- 2 tbsp olive oil
- 3 1/2 tsp creole seasoning
- 2 tsp herbs de provence
- 1 3/4 cup long grain white rice
- 3 large bay leaves
Instructions
- Drizzle the olive oil into a large pan, then place it over medium heat.
- Once the oil is hot, add in the smoked sausage, and cook it until it browns around the edges. Then turn off the heat.
- Next, add the chicken broth and tomato paste into a 4-6 qt slow cooke, and mix until well combined.
- Now add in the diced onion, celery, bell peppers, minced garlic, chicken, and brown sausage.
- Sprinkle in the creole seasoning and herbs de provence, then toss in the bay leaves.
- Stir the ingredients, then place the lid on the slow cooker.
- Cook on high for 3 hours.
- Next, remove the chicken from the slow cooker, and shred the meat.
- Toss the chicken back into the slow cooker, and also add the rice at this time.
- Stir the ingredients, place the lid back on top of the slow cooker, and let cook for an additional hour.
- Once done, give the jambalaya a nice stir.
- Serve and enjoy!
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Looks delicious as always. Would I do the same for stove top Jambalaya?
Yes, the same ingredients can be used. XOXO
THANK YOU SO MUCH. KEEP SLOW COOKER RECIPES COMING.
Thanks for stopping by Pat! More slow cooker recipes are on the way!
The Jambalya recipe looks good, i Will maje it today and let you knowhow it comes out. What are hierba providence?
Hello sweet Rosie! Looks like you have out done yourself again! Love all your recipes and I’m sure this one will be delicious also. What do u suggest in place of the Herbs de Provence? I just have everything here except for that. Thanks and Happy Social Distancing!
Hi Michelle! Herbs De Provence really sets this dish off. However, you can try adding thyme, rosemary, and basil. XOXO
Hey Rosie, I’ve never actually made jambalaya before but my husband loves it! This one looks easy and delicious! I can’t wait to make it for him once I have all the ingredients! (It’s a little tricky getting things right now).
Thanks for all of your recipes- ever one I’ve tried has been amazing!!
This recipe is amazing. Definitely give it a try! XOXO
I definitely will! I told my hubby about it and his eyes lit up! He can’t wait!
Thanks again, love❤️
Do you think jasmine rice will work here?
Heyyyyyy Iva girl! I love jasmine rice, but I’ve never tried it in my jambalaya.
thank you, keep it coming, love it!!
Am I missing something Rosie, when do you add the chicken?
I see it Rosie nevermind! It’s late and I’m cooking cooking RIGHT NOW!!
Thanks for keeping us all fed!!
XOXO
Hey Cousin!!
This Jambalaya was amazing!!! We finished the leftovers tonight and they still wanted more!!
Thank you Rosie!!
On Friday I will be making your slowcooker smothered pork chops.
My confidence level in the kitchen has boosted thanks to you!!
With Love and Respect
Constance
Aweeee!! Thanks so much for trusting my recipes!!! XOXOXOXOXO
Hi Rosie, this was my first time making jambalaya and it tastes great, but the rice wasn’t cooked all the way, i had to add more broth and cook longer. Is that normal, because that’s the first time I’ve had it as well??? Suggestions, because we will be cooking it again
Hi Sharon, It could be the slow cooker that you’re using. I used a newer CrockPot without any issues , XOXO.
Ok, mine is new also, I’ll figure it out. I will be trying it again, my son and I enjoyed making it together and he really liked it.
Thanks, Rosie
Keep me updated!! XOXOXO
Hi Rosie!
I plan on making this tomorrow and I was wondering do u put the rice in uncooked? Just want to make sure. I love ALL your recipes!!! ❤
Yes, uncooked rice.
Thank you! Now I feel confident to prepare this!
Hey Cousin Rosie!! Let me first say I will NEVER EVER get tired of your slow cooker recipes! You are a life saver when it comes to the kitchen. My first recipe was smothered turkey wings for Thanksgiving and you have had my heart ever since. I had never made gravy from scratch and you give me the courage to cook at the drop of a hat, I especially love the meals I can prepare and leave for hours. Since I have been watching you I have invested in several crock pots because I like to have meal options and because one meal can take hours I needed more pots!! Now if I think I want to try something I say ooh let me see if Cousin Rosie made that…LOL Honestly I don’t keep up with all the social media but, trust when people see my meals I tell them it came from my cousin you should check her out. God bless you and your love of Family, FOOD and Fellowship.
Aweeeee. Thanks cousin Michele!!! Don’t worry, I won’t ever stop with the slow cooker recipes. I can’t get enough of my slow cooker! XOXOXOX
Oh, Rosie. Holy cow. We just finished this and I had to comment. This jambalaya is outstanding! A true comfort food. As my husband said as he was giving me a thumbs up while chewing ,”perfect”! I followed your recipe to a T (except for adding a few 31-40/lb. shrimp with the rice) and as Dave said, “perfect jambalaya flavor, we need to make this again soon” and on and on.! This was my first time making this and he hasn’t complimented me this much on anything I’ve made in quite awhile ! I’ve saved some for both of my kids so they can enjoy it as well! This is definitely a keeper
Thank you for sharing this recipe and keep them coming!❤️
Xoxo Lisa
Hi Lisa!!!! Thanks for giving my recipe a try!!
Should the bay leaves be dried or fresh?!
Either will work 🙂
This recipe is amazingly good! (I made it on the stovetop and it came out perfectly).
Thank you for your great recipes.
Hi Rosie,
Is this dish spicy? I want to make it but concerned it may be too spicy for my son who is a picky eater.
I don’t think it’s spicy at all. However, if he is super sensitive to spice you can use seasoning salt instead of creole seasoning.
I was to make this, I have left over chicken..I was thinking could I use that….baked chicken.
Wow! My cousin Rosie & my new best friend “Herbes De Provence!
Blessed And Delivered Catering is still kicking it with cuz Rosie & my best friend “Herbes De Provence”! Keep the Slow Cooker recipes coming! Happy Holidays!
I tried this recipe. Love it
I love jambalaya but don’t like sausage can I use shrimp?
Hi Cousin Rosie! I love your recipes. I wanted to add shrimp to this dish. Should I use fully cooked shrimp or raw? Thanks so much.
Hi there! Use raw shrimp.
Hi Rosie! My first time making jambalaya and it was a hit with my family! Thanks for the recipe! Take care!
Hey Cousin Rosie, Thank you for this fantastic recipe. This was a big hit with my family, I have truly been having a hard time coming up with different dinner ideas for my family. But I so happen to have saved this recipe in my email and was finally ready to try something different after finding the herb de Provence. OMG I can’t wait to make this again!!!
I’ve made Jambalaya from “scratch” with the “Holy Trinity,” roux, and all for many years. I wanted a little bit less elaborate recipe, with a way to serve it without fussing. Well, this is IT! Such a good recipe! I used a teaspoon of thyme instead of the herbs de provence and I only used one cup of rice. I also used chicken breasts instead of thighs. Not a lot of changes, because it was and IS a great way to make Jambalya!
Thanks so much for the awesome comment!
Hi Rosie…
When do you put shrimp in… and do you use cooked or uncooked shrimp … large or jumbo?
Thanks
Cindy
I use uncooked shrimp. Usually large shrimp.