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To make this dish, you need a few key ingredients: - 1 lb chicken thighs, boneless and skinless, diced - 1 cup long-grain white rice - 1 can (14.5 oz) diced tomatoes, undrained - 1 bell pepper (any color), diced - 1 medium onion, chopped - 2 cloves garlic, minced - 1 cup chicken broth These items create a solid base for your jambalaya. The chicken adds protein, while the rice soaks up all the rich flavors. If you want to boost the taste, consider these extras: - 1 tablespoon Cajun seasoning - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup frozen peas - 2 green onions, chopped (for garnish) These ingredients bring depth and character to your dish. The Cajun seasoning gives it a kick, while thyme and paprika add warmth. The peas and green onions add a pop of color and freshness. Spices are your best friends in this recipe. Cajun seasoning is key for that classic flavor. You can also adjust the spices based on your taste. If you like it spicy, add more Cajun seasoning. If you prefer mild, use less. Experiment with your spice blends! Adding a dash of hot sauce can also add an exciting zing. Enjoy the process of finding what works best for you! {{ingredient_image_1}} Start with 1 pound of boneless, skinless chicken thighs. Dice the chicken into bite-sized pieces. In a large bowl, add the chicken. Then sprinkle in 1 tablespoon of Cajun seasoning, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. Mix everything well. Make sure every piece of chicken gets coated in the spices. This step adds a lot of flavor. Next, grab your slow cooker. Place the seasoned chicken inside. Add 1 cup of long-grain white rice. Then, pour in 1 can of diced tomatoes with their juice. Chop and add 1 bell pepper and 1 medium onion to the mix. Don’t forget to add 2 minced cloves of garlic. Lastly, pour in 1 cup of chicken broth. Stir everything together to combine well. This mix of ingredients will create a tasty jambalaya. Cover the slow cooker with the lid. Set it to cook on low for about 6 to 7 hours. If you’re in a hurry, you can set it to high for 3 to 4 hours. The chicken should be fully cooked and the rice tender when done. About 30 minutes before serving, stir in 1 cup of frozen peas. This adds color and texture to the dish. Once finished, let the jambalaya sit for 10 minutes before serving. This helps the rice absorb any extra liquid. Finally, garnish with chopped green onions for a fresh touch. To get the best rice in your jambalaya, use long-grain white rice. This rice holds its shape well and stays fluffy. Rinse the rice before adding it to the slow cooker. This step removes extra starch and helps prevent clumping. Also, make sure to measure your chicken broth correctly. Too much liquid will make the rice mushy. If you like more heat, add more Cajun seasoning. You can also include a pinch of cayenne pepper. For a milder taste, reduce the amount of seasoning. Taste your jambalaya before serving. This way, you can adjust the salt and pepper as needed. Remember, flavors blend as the dish cooks, so don’t rush the process. Serve your jambalaya in a big bowl. Garnish it with fresh green onions for color and crunch. You can pair it with crusty bread or cornbread for a heartier meal. A side salad also works well to balance the rich flavors. If you have leftovers, consider making a burrito or wrap with them for lunch the next day. Pro Tips Marinate for More Flavor: Allow the seasoned chicken to marinate for at least 30 minutes, or even overnight, to enhance the depth of flavor in your jambalaya. Customize Your Veggies: Feel free to add or substitute other vegetables like celery, zucchini, or corn for extra nutrition and flavor. Use Leftover Chicken: This recipe is a great way to use up leftover cooked chicken. Just add it in during the last hour of cooking to heat through. Adjust Spice Level: If you prefer a milder dish, reduce the amount of Cajun seasoning or use a mild variety to suit your taste. {{image_2}} You can swap chicken for other proteins. Shrimp adds a nice touch. Use about one pound of shrimp. Add them in the last 30 minutes of cooking. You can also use sausage. Andouille or smoked sausage works well. Just slice it and toss it in with the other ingredients. For a meat-free meal, skip the chicken completely. Use more veggies like zucchini or mushrooms. You can add chickpeas for protein. Swap chicken broth for vegetable broth. This keeps the dish rich in flavor. Use the same spices to keep the taste bold. Play with flavors by adding new ingredients. Try corn for sweetness. Chopped spinach can add color and nutrients. A splash of hot sauce can kick up the heat. Experiment with different spices, too. You might love adding cumin or coriander. These changes can make your jambalaya unique every time! Store leftover jambalaya in an airtight container. Let it cool before sealing. Keep it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To freeze jambalaya, use a freezer-safe container. Portion it out for easy meals later. You can freeze it for up to three months. Make sure to label the container with the date. This way, you will know when to use it. When reheating, do it slowly. You can use the microwave or stovetop. If using the stovetop, add a splash of broth or water. This will keep the rice moist. Heat until it is warm throughout. Always check the temperature before serving again. To make Slow Cooker Chicken Jambalaya less spicy, reduce the Cajun seasoning. Start with half a tablespoon instead of one. You can also use mild diced tomatoes. If you want more flavor without heat, add more herbs like thyme. Yes, you can use brown rice. However, brown rice takes longer to cook. Adjust the cooking time to about 8 hours on low or 4-5 hours on high. Add extra chicken broth to keep it moist. You can serve jambalaya with crusty bread or a simple green salad. Cornbread also pairs nicely. For a complete meal, add sliced avocado or some fresh fruit. Yes, it is safe to leave the slow cooker on overnight. Slow cookers are designed to cook food slowly and evenly. Just make sure to keep the lid on and set it to low. Slow Cooker Chicken Jambalaya lasts up to 3 days in the fridge. Store it in an airtight container for best results. If you want to keep it longer, consider freezing it. You’ve learned how to make Slow Cooker Chicken Jambalaya from scratch. We discussed main and optional ingredients, spice blends, and step-by-step cooking methods. I shared tips for perfect rice and ways to adjust flavors. You also discovered variations and how to store your jambalaya. Using these tips, you can create a tasty and satisfying meal. Enjoy experimenting with flavors and make it your own!

Savory Slow Cooker Chicken Jambalaya

A delicious and hearty chicken jambalaya made in a slow cooker, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Cajun
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb chicken thighs, boneless and skinless, diced
  • 1 cup long-grain white rice
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 whole bell pepper (any color), diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup frozen peas
  • 2 whole green onions, chopped (for garnish)

Instructions
 

  • In a large bowl, combine the diced chicken thighs with Cajun seasoning, salt, pepper, thyme, and smoked paprika. Mix well to coat the chicken evenly.
  • In the slow cooker, add the seasoned chicken, rice, diced tomatoes (with their juice), bell pepper, onion, garlic, and chicken broth. Stir to combine all the ingredients.
  • Cover the slow cooker and cook on low for about 6-7 hours or on high for 3-4 hours until the chicken is cooked through and rice is tender.
  • About 30 minutes before serving, stir in the frozen peas to heat through.
  • Once done, taste and adjust seasoning if needed.
  • Before serving, let the jambalaya sit for about 10 minutes to allow the rice to absorb any remaining liquid.
  • Garnish with chopped green onions before serving.

Notes

Serve the jambalaya in a large bowl, garnished with fresh green onions. Consider pairing with crusty bread for a lovely meal.
Keyword Cajun, chicken, jambalaya, slow cooker