Crock Pot Jambalaya
A cozy one-pot meal that brings classic Creole flavors to your table with minimal effort, perfect for busy weeknights or potlucks.
Ingredients
Proteins
- 1 pound chicken, diced (boneless, skinless thighs or breasts) Thighs stay juicier.
- 1 pound smoked beef sausage, sliced (chicken andouille or turkey kielbasa)
Vegetables
- 1 onion, chopped
- 1 bell pepper, chopped (any color)
- 2 stalks celery, chopped
- 4 cloves garlic, minced
Liquids & Grains
- 1 can (14.5 oz) diced tomatoes (with juices)
- 2 cups chicken broth (low-sodium recommended)
- 2 cups uncooked rice (long-grain white rice works best)
Seasonings
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for heat)
Garnish
- 2 green onions, sliced For garnish
Instructions
Preparation
- Dice the chicken, slice the beef sausage, and chop the onion, bell pepper, celery, and garlic. Keep pieces roughly the same size so they cook evenly.
Cooking
- Layer the chicken, smoked beef sausage, onion, bell pepper, celery, and garlic in the slow cooker.
- Add the diced tomatoes (with their juices) and chicken broth, then sprinkle in the uncooked rice.
- Add the Cajun seasoning, salt, pepper, and red pepper flakes (if using). Stir once to combine everything.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. Rice should be tender and chicken fully cooked (165°F internal).
- If rice looks dry near the end, add a few tablespoons of broth.
Serving
- Stir well to distribute the sauce, taste for seasoning, and garnish with sliced green onions just before serving.
Notes
For extra flavor, brown the beef sausage in a skillet first. Store leftovers in airtight containers in the refrigerator for up to 3–4 days or freeze for up to 3 months.