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Slow Cooker Jambalaya


  • Slow Cooker


  • 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


  • 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!