Traditional recipes

Jambalaya in a slow cooker recipe

Jambalaya in a slow cooker recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This jambalaya recipe has taken years to perfect. Serve over freshly cooked rice or pasta.

2348 people made this

IngredientsServes: 12

  • 450g skinless, boneless chicken breast fillets, cut into 2.5cm chunks
  • 450g smoked pork sausage, sliced
  • 2 (400g) tins chopped tomatoes
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 125g celery, chopped
  • 250ml chicken stock
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 450g frozen cooked and peeled prawns

MethodPrep:20min ›Cook:8hr ›Ready in:8hr20min

  1. In a slow cooker, mix together the chicken, sausage, tomatoes, onion, green pepper, celery and stock. Season with oregano, parsley, Cajun seasoning, cayenne pepper and thyme.
  2. Cover and cook for 7 to 8 hours on Low for 3 to 4 hours on High. Stir in the prawns during the last 30 minutes of cook time.

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Reviews & ratingsAverage global rating:(2763)

Reviews in English (1999)

Used different ingredients.When I make this I use cooking chorizo. The smokey, spicy flavour counterpoints the chicken and the prawns perfectly!-25 Mar 2011

Used different ingredients.Made with chicken thighs and added butternut squash and sweet potato at the end.-31 Dec 2010

Went down a storm with our friends..Important to keep checking taste so you can add more seasoning as it cooks.-31 Dec 2010

Slow Cooker Jambalaya

Jambalaya is one of my favorite one-pot style recipes. The combo of sausage, chicken, and shrimp with Creole seasoning and rice is always a winner in my book. Making it in a slow cooker makes it even easier to prepare!

There are a few things to watch out for when assembling the recipe, but if you follow the tips below, you’ll be left with a great jambalaya that’s sure to please a crowd on a chilly winter day. Enjoy!


Preheat the slow cooker on low for 30 minutes while chopping the vegetables.

Stir the chicken, sausage, onion, bell pepper, celery, garlic, scallions, Cajun seasoning, salt, bay leaves, tomatoes, broth, and Tabasco in the slow cooker.

Cover and cook on high for 4 hours.

Remove the lid and quickly stir in the shrimp and rice. Cook for an additional 30 minutes.

Garnish with parsley, if desired, and serve immediately, as the rice will continue to absorb the liquid in the slow cooker as it sits.

Slow Cooker Jambalaya on a budget

One of the reasons we absolutely adore this recipe is that is makes a TON of food. There are leftovers for at least a few days. This dish is a dinner in itself.

We like to pair it with some veggies like our easy cucumber salad to get some extra vegetables in our diet but plenty of times we don’t since there are already so many veggies packed and hidden in this jambalaya!

The most expensive bit is the sausage. But it is the main reason we opt for just one protein in this dish. Many traditional jambalayas call for shrimp, sausage AND chicken. Well… thats expensive in the end and you truly are not missing any flavor when using just one of the proteins.

Crockpot Jambalaya

My oldest slow cooker recipe, Crockpot Jambalaya, is perfect for busy days… and busy mommies. I’m sharing my classic slow cooker jambalaya recipe today in honor of a sweet friend and mommy-to-be.

Katie is expecting her first little baby boy next month, and I know she’ll need quick and easy recipes to prepare in between feedings and diaper changes.

Slow cooker recipes are perfect for new moms, because even though they take a little time, they are hands-off recipes.

With the help of Julie and Christine, we’ve put together a Virtual Baby Shower for Katie with loads of easy recipes for new parents.

Easy Broccoli & Cheddar Soup from The Little Kitchen
Buffalo Chicken Stuffed Peppers from Cook the Story
Individual Tortilla Caprese Pizzas from a farmgirl’s dabbles
Easy Cheesy Potato Corn Chowder from A Little Claireification
Slow Cooker Jambalaya from A Spicy Perspective
Italian Style Stir Fry from Aggie’s Kitchen
Apricot Chicken from Bombshell Bling
Easy Baked Spaghetti from Chocolate & Carrots
Cuban Casserole with Whole Grain Mustard Butter Biscuits from Climbing Grier Mountain
Freezer-Friendly Quinoa Meatballs from Cooking with Books
Baby Boy Subway Art Printable from H2OBungalow
Peanut Butter Chocolate Chip Banana Cake from Inside BruCrew Life
Asparagus And Leek Quiche from Kokocooks
Roasted Lemon Parmesan Chicken with Red Potatoes from Life After Empty Nest
Yogurt Blueberry and Honey Smoothie from My Sweet Zepol
Pesto Parmesan Chicken Salad from Shaken Together
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Coconut Cookie Butter Sandwich Cookies from Simply Southern Baking
Slow Cooker Pot Roast with Garden Vegetables from Sweet Remedy
Easy Kofta Kebabs from Tasty Chomps
Crock Pot Fajitas with Chicken and Quinoa from The Dinner-Mom
Overnight Oatmeal from The Hungry Housewife
Honey-Dijon Chicken, Apple & Quinoa Wraps from The Kitchen Prep
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  • 3 cups Swanson® Chicken Broth or Chicken Stock
  • 1 tablespoon Creole seasoning or Cajun seasoning
  • 1/2 teaspoon ground black pepper
  • 12 ounces boneless, skinless chicken thigh, cut into cubes
  • 14 ounces kielbasa, diced (about 3 cups)
  • 1 large green pepper, diced (about 1 1/2 cups)
  • 1 large onion, diced (about 1 cup)
  • 2 stalks celery, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 can (about 14.5 ounces) diced tomatoes
  • 2 cups uncooked parboiled long-grain white rice (sometimes called converted rice, parboiled rice works best in this slow cooker recipe)
  • 1/2 pound uncooked shrimp (20 to 25 count per pound), peeled, deveined and tails removed

Flavorful Slow Cooker Jambalaya

This flavorful Slow Cooker Jambalaya recipe is super easy to make, and full of bold Cajun flavors that everyone will love!

Whether you&rsquove got a busy weeknight ahead or you&rsquore needing a crowd pleasing meal for game night, everyone needs a super tasty, but also super easy meal that they can throw together and forget. This oh so flavorful slow cooker jambalaya is totally that dish!

I kept things pretty traditional with shrimp, chicken, classic cajun seasonings and the rich, savory smoked sausage. Love a good smoked sausage to really take the flavor up a notch! Something that can get a little tricky with this recipe is getting your rice perfectly cooked. Based on reader feedback, the recipe was revised slightly to allow for the rice to cook longer. The video below, shows adding in the rice after some cooking, but brown rice, in particular, needs a longer cook time.

3 Steps for Perfect Slow Cooker Brown Rice

  • Use a large, wide slow cooker. As much as I love my smaller slow cooker and my Instant Pot, you don&rsquot want to use either for this recipe. You need a six-quart or larger slow cooker that allows proper absorption and evaporation. One with an oval or oblong crock is best.
  • Boil the water/broth to jumpstart cooking. You&rsquoll need to bring the water to a boil before adding it to the slow cooker. Starting the rice in cool water could cause it to cook up gummy.
  • Cover the rice with parchment as it cooks. This isn&rsquot a must, but it will ensure that the water evaporates slowly over the entire cook time. Adding a layer of parchment paper directly over the water and rice mixture slows evaporation and makes sure every single grain is perfectly cooked.

Love this Flavorful Slow Cooker Jambalaya? Try these other cozy meals too!

I&rsquod love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

How to Make It

Heat a large nonstick skillet over medium-high. Add sausage cook, stirring occasionally, until browned, about 4 minutes. Transfer to a 5- to 6-quart slow cooker. Add stock, tomatoes and chiles, onion, bell pepper, celery, tomato paste, Creole seasoning, garlic, and salt. Cover and cook on low 4 hours.

Stir in rice. Cover and cook on low until rice is tender, about 2 hours.

Stir in shrimp. Cover and cook on low 8 minutes. Divide soup evenly among 6 bowls. Sprinkle with parsley.


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