This Easy Slow Cooker Chicken Jambalaya is a one-pot wonder filled with tasty chicken, hearty rice, and vibrant vegetables. It has just the right kick of spice to make your taste buds dance!
I love how simple this recipe is. Just toss everything in the slow cooker and let it work its magic. Perfect for busy days when you want a warm, home-cooked meal waiting for you!
Key Ingredients & Substitutions
Chicken: I suggest using boneless, skinless chicken thighs for their juiciness. If you’re looking for a healthier option, chicken breasts work great too. You can also substitute with firm tofu or chickpeas for a vegetarian version.
Rice: Long-grain white rice is best for this recipe, as it cooks evenly. If you’re looking for a healthier choice, brown rice is a good substitute, but keep in mind it will require more liquid and cooking time.
Diced Tomatoes: Canned diced tomatoes add a nice acidity. If you have fresh tomatoes, you can dice them up, but you may want to add a splash of water to compensate for the liquid.
Spices: Smoked paprika gives a lovely depth of flavor. If you can’t find it, regular paprika with a touch of cumin can work. Adjust cayenne pepper based on your spice preference – less for mild, more for a kick!
Smoked Sausage: It adds extra flavor but is optional. You can skip it entirely or use turkey sausage for a lighter option. For a meatless jambalaya, just focus on your veggies!
How Can I Ensure the Rice is Perfectly Cooked?
Cooking rice in a slow cooker can be tricky, but it’s super easy with a few tips. Always make sure to include enough liquid, as rice needs it to cook properly. Don’t skip the step of stirring the ingredients together; this evenly distributes the spices and avoids clumping.
- Spray your slow cooker to prevent sticking. This keeps your jambalaya from becoming a mess.
- Add liquid according to the rice type. For white rice, use 1 cup of rice to about 1½ cups of liquid.
- Fluff the rice gently with a fork right before serving. This imparts a nice texture!
How to Make Easy Slow Cooker Chicken Jambalaya
Ingredients You’ll Need:
Main Ingredients:
- 1½ pounds boneless, skinless chicken thighs or breasts, diced
- 1 cup long-grain white rice, uncooked
- 1 can (14.5 oz) diced tomatoes, with liquid
- 1 cup chicken broth
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Spices:
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Ingredients:
- 1 cup sliced smoked sausage (optional for extra flavor)
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Time Needed:
This delightful jambalaya takes about 15 minutes to prepare, and then you’ll let your slow cooker do the work for about 6 to 7 hours on low, or 3 to 4 hours on high. Perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Slow Cooker:
Start by spraying the slow cooker insert with cooking spray. This helps prevent the jambalaya from sticking and making cleanup a breeze!
2. Add the Ingredients:
Next, throw in the diced chicken, uncooked rice, diced tomatoes with their juice, chicken broth, chopped onion, diced bell pepper, celery, minced garlic, and all the spices—smoked paprika, oregano, thyme, cayenne, salt, and black pepper. If you’re using smoked sausage, add it on top now!
3. Mix It Up:
Using a large spoon, gently stir everything together in the slow cooker to ensure all the ingredients are evenly mixed. This is key to getting those great flavors blended well!
4. Slow Cook the Dish:
Cover the slow cooker and set it to cook. Choose low for 6 to 7 hours or high for 3 to 4 hours. The rice should be tender, and the chicken cooked through and juicy. You’ll know it’s done when your kitchen smells amazing!
5. Fluff and Garnish:
As the cooking time nears its end, check if everything is cooked well. Once done, fluff the jambalaya with a fork to separate the rice. This helps keep it nice and light.
6. Serve and Enjoy:
Garnish your jambalaya with sliced green onions and fresh parsley. Serve warm and enjoy a hearty, flavorful meal with family or friends!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but you’ll need to adjust the cooking time and liquid. Brown rice takes longer to cook, so add 1 to 2 additional hours on low (or about 30 minutes on high) and increase the chicken broth accordingly by about ½ cup to 1 cup.
Can I Freeze Leftover Jambalaya?
Absolutely! Let the jambalaya cool completely, then transfer it to airtight containers or freezer bags. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm it on the stove or microwave.
What Can I Substitute for Smoked Sausage?
If you prefer not to use smoked sausage, you can either omit it or substitute it with diced turkey sausage, chorizo, or even tempeh for a vegetarian option. Just make sure if you’re using raw sausage, cook it beforehand to ensure it’s safe to eat.
How Can I Adjust the Spice Level?
To adjust the heat, start with less cayenne pepper than the recipe calls for, and gradually add more as it cooks. You can also add a splash of hot sauce when serving, allowing each person to customize their bowl to taste!
