Slow Cooker Chicken and Sausage Jambalaya

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Rated 5.0 based on 2 customer reviews
Slow Cooker Chicken and Sausage Jambalaya
Slow Cooker Chicken and Sausage Jambalaya


  • 1½ pounds boneless, skinless chicken breast, cut into 1-inch cubes
  • 4 teaspoons Cajun seasoning, divided
  • 3 cups chicken stock
  • 1 pound andouille sausage
  • 1 (14 ounce) can petite diced tomatoes
  • 1 cup long-grain rice
  • 1 large yellow onion, minced
  • 1 green bell pepper, minced
  • 1 stalk celery, minced
  • 4 cloves garlic, crushed
  • 1 teaspoon kosher salt
  • 1 bay leaf
  • ¼ cup chopped green onion, or to taste


For best results, we recommend using:


  1. Season chicken with 1 tablespoon Cajun seasoning.
  2. Stir chicken, chicken stock, andouille sausage, tomatoes, rice, onion, bell pepper, celery, garlic, 1/2 teaspoon salt, and remaining teaspoon Cajun seasoning together in the crock of a slow cooker; add the bay leaf.
  3. Cook on Low for 7 to 8 hours.
  4. Remove and discard bay leaf. Stir jambalaya to fluff rice; ladle into serving bowls and garnish with green onions to serve.
Mealthy tip:

Try brown rice instead of white for added flavor and fiber. This dish has all the flavors of Red Lobster New Orleans dishes, find many other great Cajun dishes in our Cajun hub.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Laura Griffin

Laura Griffin says:

I tried this dish and loved the convenience of making it in a slow cooker. It's your classic jambalaya, authentic tasting, and super easy.

Image of Greg Jones

Greg Jones says:

Loved this spicy jambalaya recipe. It's a southern New Orleans staple! This was my first time making it in a slow cooker, but it came out nicely. Well done.