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Slow Cooker Chicken Jambalaya

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A cozy, flavorful slow cooker chicken jambalaya recipe featuring tender chicken thighs, smoky sausage, and perfectly cooked rice with Cajun spices. Easy to prepare and perfect for comforting weeknight dinners.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 8 ounces andouille or smoked sausage, sliced
  • 1 cup long-grain white rice
  • 14.5 ounces canned diced tomatoes (fire-roasted preferred)
  • 2 cups chicken broth (low sodium preferred)
  • 1 cup diced bell peppers (mix of red and green)
  • 2 medium celery stalks, diced
  • 1 medium onion, diced
  • 3 large garlic cloves, minced
  • 1 tablespoon Cajun seasoning (e.g., Zatarain’s or homemade blend)
  • 1 teaspoon smoked paprika
  • 2 dried bay leaves
  • Salt and black pepper to taste
  • 1 tablespoon olive oil or vegetable oil
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Pat chicken thighs dry and season lightly with salt and pepper.
  2. Heat 1 tablespoon oil in a skillet over medium-high heat. Sear chicken thighs for 3-4 minutes per side until golden brown but not cooked through. Remove and set aside.
  3. In the same skillet, brown the sliced sausage for 2-3 minutes until slightly crisp. Transfer sausage to the slow cooker.
  4. Add more oil to the skillet if needed. Sauté diced onions, bell peppers, and celery for 4-5 minutes until softened and onions are translucent.
  5. Add minced garlic and cook for another minute until fragrant. Transfer vegetables to the slow cooker on top of the sausage.
  6. Rinse the rice under cold water until water runs clear to remove excess starch. Add rice to the slow cooker along with diced tomatoes (with juices), chicken broth, Cajun seasoning, smoked paprika, bay leaves, salt, and pepper.
  7. Nestle the seared chicken thighs on top of the ingredients in the slow cooker without stirring.
  8. Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours until rice is tender and chicken reaches an internal temperature of 165°F (74°C). Halfway through cooking, gently stir the jambalaya to combine flavors and prevent rice from sticking.
  9. Remove bay leaves. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

Notes

Searing the chicken and sausage before slow cooking adds depth of flavor. Rinsing the rice prevents mushy texture. If jambalaya is too liquidy near the end, remove the lid and cook uncovered for 15-20 minutes to evaporate excess moisture. You can substitute chicken breasts but they may dry out more. For spicier jambalaya, add cayenne pepper or jalapeño. Leftovers keep well refrigerated for up to 4 days or frozen for up to 2 months.

Nutrition

Keywords: slow cooker, chicken jambalaya, comfort food, Cajun, easy dinner, slow cooker recipe, jambalaya, chicken, sausage, one pot meal

Find it online: https://bouncybowl.com/slow-cooker-chicken-jambalaya-recipe-easy-cozy-comfort-food-ideas/