why make this recipe
This Crock Pot Jambalaya is easy and full of flavor. You put everything in the slow cooker and let it cook. It saves time and still tastes like a home-cooked meal. If you like simple one-pot meals, try it. You can also serve it with a side like cheesy scalloped potatoes for a heartier plate.
introduction
Crock Pot Jambalaya mixes chicken, smoked sausage, rice, and vegetables. The slow heat makes the chicken tender and lets the rice soak up the spices. The recipe is good for weeknights and for feeding a small crowd. You can change spices or add shrimp if you like. For other slow cooker main dishes, see this Crockpot chicken and dumplings recipe.
how to make Crock Pot Jambalaya
This method is simple. You add raw rice and broth so the rice cooks in the pot with the meat and vegetables. Stir once to mix, then cover and let it cook. Use low heat for longer cook time or high heat for a faster meal. If you want a different protein, you can swap the chicken for more sausage or add cooked shrimp near the end. For another slow cooker main, check out these slow cooker ribs.
Ingredients :
- 1 pound chicken breast, diced
- 1 pound smoked sausage, sliced
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 2 cups chicken broth
- 2 cups uncooked rice
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
- Green onions for garnish
Directions :
- In a Crock Pot, combine the chicken, sausage, onion, bell pepper, celery, garlic, diced tomatoes, chicken broth, rice, Cajun seasoning, salt, and pepper.
- Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the rice is cooked and the chicken is tender.
- Serve hot and garnish with green onions.
how to serve Crock Pot Jambalaya
Scoop the jambalaya into bowls. Garnish with chopped green onions. Serve with a green salad or crusty bread. For a thicker plate, add a side like cheesy scalloped potatoes or a simple vegetable. For a sweet finish after the meal, see a recipe for best sweet potato pie.
how to store Crock Pot Jambalaya
Let the jambalaya cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3-4 days. Reheat in a microwave or on the stove with a splash of broth to loosen the rice. You can also freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
tips to make Crock Pot Jambalaya
- Use even-sized pieces of chicken so it cooks the same time.
- Do not lift the lid while it cooks; the heat drops and it takes longer.
- If the rice seems dry, add 1/2 cup more chicken broth during cooking.
- Taste and add more Cajun seasoning if you want more heat.
- For a richer flavor, brown the sausage in a pan before adding to the Crock Pot.
- For more dessert ideas, look at an easy slow cooker jambalaya inspiration link while planning your menu.
variation (if any)
- Add shrimp: stir in peeled shrimp in the last 20 minutes on high.
- Use different rice: use long-grain white rice for best texture. Brown rice may need more liquid and longer cook time.
- Make it vegetarian: use vegetable broth, omit meat, and add beans or extra vegetables.
FAQs
Q: Can I use pre-cooked chicken?
A: Yes. Add pre-cooked chicken in the last 30 minutes so it heats through and does not overcook.
Q: Can I make this on the stove?
A: Yes. Cook sausage and chicken in a pot, add vegetables and rice, then add broth and simmer until rice is done.
Q: Is 2 cups of rice right for a slow cooker?
A: Yes for this recipe size. If you change the pot size or servings, adjust liquid to match rice amount.
Q: Can I use instant rice?
A: It is not recommended. Instant rice cooks much faster and can turn mushy in the slow cooker. Add it at the end if you must.
Q: How do I make it spicier?
A: Add more Cajun seasoning or a pinch of cayenne pepper. Add hot sauce when serving.
Conclusion
For more slow cooker jambalaya ideas, see this Slow Cooker Jambalaya Recipe for a similar take: Slow Cooker Jambalaya Recipe. If you want a classic family version, try Colleen’s Slow Cooker Jambalaya Recipe. For a simple and bold option with clear steps, check out Easy Slow Cooker Jambalaya – Creme De La Crumb.
Crock Pot Jambalaya
Ingredients
Main Ingredients
- 1 pound chicken breast, diced
- 1 pound smoked sausage, sliced
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 2 cups chicken broth
- 2 cups uncooked rice
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
- Green onions for garnish
Instructions
Preparation
- In a Crock Pot, combine the chicken, sausage, onion, bell pepper, celery, garlic, diced tomatoes, chicken broth, rice, Cajun seasoning, salt, and pepper.
- Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the rice is cooked and the chicken is tender.
- Serve hot and garnish with green onions.
