This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Slow Cooker Jambalaya is loaded with tasty sausage, chicken, and shrimp that gets cooked low and slow to activate the bold spices. This hearty dinner is an effortless meal that is ready with only 10 minutes of prep!
One-pot meals are the perfect solution for busy nights! Cajun alfredo, shrimp creole, and foil packets are more easy and flavor-packed meals that will liven up a normal weeknight.
Easy Slow Cooker Jambalaya Recipe
Slow cooker jambalaya is delicious, satisfying, and comes together with hardly any effort at all! Our family favorite slow cooker recipes are normally honey garlic chicken or beef tips, but this jambalaya is so good we’ve been adding it into the regular rotation. The way the spices play with the tasty flavors of sausage and shrimp is so addictive. Savory, spicy, meaty, and juicy, I know this is a dish you and your family won’t be able to resist getting second helpings of!
Jambalaya doesn’t have to take a lot of work. You can just prep and toss all of the ingredients together and let the slow cooker do the work. Or, for an instant flavor boost, brown the sausage with the onions and peppers before adding the ingredients to the slow cooker. Either way, with this recipe you save a lot of time and effort. You can go about your day, being able to return to a dinner packed with terrific New Orleans flavor. This dinner is guaranteed to be a hit!
Ingredients in Slow Cooker Jambalaya
This shortlist of classic cajun ingredients comes together flawlessly. Various spices blend together to create a warm, spicy meal that is hearty and incredibly delicious!
- Chicken Breasts: Boneless, skinless chicken cut into chunks will fit perfectly on your spoon.
- Andouille Sausage Links: I slice these into bite-sized pieces.
- Raw Shrimp: I like to use shrimp that is large, peeled and de-veined.
- Diced Tomatoes: Adds to the color and enhances the jambalaya’s sweet and salty flavor.
- Onion, Red Bell Pepper, Celery: These are the three essential flavors that can be found in almost any cajun dish.
- Chicken Broth: You need this liquid to cook your meat. I like using chicken broth because it adds a hint of savory flavor.
- Dried Thyme: Thyme pairs well with the tomato and adds a bit of a minty taste.
- Dried Oregano: Adds a bitter and earthy spice to balance out the flavors.
- Cajun Seasoning: This rustic and bold seasoning blend adds a punch of spice.
- Cayenne Pepper: Adds even more earthy and spicy flavors.
Making Slow Cooker Jambalaya
This jambalaya will be a new family favorite, and it is the quickest and easy to prepare. Simply combine all the ingredients and let your slow cooker work its magic! Honestly, the hardest part is waiting for it to be ready because the smell of this cooking is amazing!
- Combine Ingredients: First, add all the ingredients except the shrimp into the slow cooker. Then, simply stir to combine.
- Cook: Next, set the cooker to low for 7-8 hours (high for 3-4 hours), and in the last 15 minutes add in the shrimp.
- Serve: Serve over rice and enjoy!
Easy Jambalaya Tips and Tricks
This dish can easily be customized to match your individual tastes. With these easy tips and suggestions, you will create the best jambalaya around!
- Gumbo or Jambalaya: The difference between gumbo and jambalaya is that gumbo typically contains a roux which is cooked to a deeply flavored brown stage. It contains more liquid like a stew and is filled with vegetables like okra, bell peppers, celery, and onions. Jambalaya is a traditional rice dish made in one pot with more meat than vegetables.
- Brown Your Meat: Do this before adding it into your crock pot. Browned meat is traditionally a key flavor in jambalaya. Don’t skip this step if you want the most authentic flavor!
- Quality Sausage: Seasoned sausage is one of the most important parts of this recipe. A good quality sausage can really uplevel your jambalaya’s flavor.
- Using Other Meats: This dish is super versatile and changing up the meat will not interfere with the delicious results! Beef tastes great in this, too, so I also like to add in chuck roast. You can also add in crawfish or crab meat.
- Add Enough Spice: If you are planning on serving up your jambalaya with rice, make sure it is heavily seasoned! Rice tends to soak up flavor. Don’t be afraid to add in an extra dash of cajun seasoning!
- Add Garnish: For an extra pop of flavor, top your jambalaya with chopped green onions or parsley. It gives it an aromatic finish.
- Serve With: Serving your jambalaya with rice is the traditional way of having it. I also like to pair it with homemade cornbread or corn casserole for a sweet, creamy contrast to its spicy flavor. Additionally, hush puppies and fried okra are some of my other favorite Southern sides!
Storing Leftover Jambalaya
I love how easy and delicious this recipe is, but also how amazing leftovers taste! Jambalaya is the perfect thing to have on hand for simple weeknight dinners.
- In the Refrigerator: In an airtight container, jambalaya will stay good for up to 3 days.
- Reheating: You can easily microwave jambalaya in a microwave-safe bowl for 30 second intervals until warm. My personal favorite way of reheating jambalaya is on the stove. I feel like it helps retain all of the delicious texture of the meat and shrimp. Heat on medium, stirring frequently until warmed through.
My Other Favorite Cajun Recipes
The hearty, spicy flavors of Cajun cooking pairs perfectly with hot summer nights. Bring the spirit of New Orleans to your kitchen this summer with these other mouthwatering dishes! Easy and packed with flavor, I know you will love all of them just as much as I do!
Pin this now to find it later
Pin It
Slow Cooker Jambalaya
Ingredients
- 2 chicken breasts skinless, boneless, cut into chunks
- 1 pound andouille sausage links sliced
- 1 can diced tomatoes 28 ounces
- 1 large onion chopped
- 1 red bell pepper finely chopped
- 2 stalks celery thinly sliced
- 2 cups chicken broth
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1 Tablespoon tomato paste
- 1 cup uncooked long grain rice (see notes*)
- 1 pound raw shrimp 13-15 count
Instructions
- Add all the ingredients except the shrimp into the slow cooker and stir.
- Cook on low for 7-8 hours (high for 3-4 hours). Add int the uncooked rice about 1 hour before finishing.
- Add the shrimp in the last 15 minutes of cooking.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I took this to our monthly church potluck yesterday and it got rave reviews. One man, who has lived all over the world, said that for this not being Louisiana ( it’s Kansas) it tasted like New Orleans. Will definitely make again.
We don’t do spicy foods. Are there any other seasonings to give flavor to this dish without the spicy ingredients.?
This is not too spicy but you are welcome to reduce the amount or omit it from the spicy. Enjoy! XOXO
I can’t wait to try this jambalaya plate.
Hi, was wondering if you have the nutrition information on the slow cook jambalaya. Thanks
I like to use skinnytaste.com or myfitnesspal.com to find any nutritional information that I have. Hope that helps you too!! XOXO
I found a recipe like this a few years ago but not for a slow cooker. It was great but then I misplaced it. Thank you for sharing this recipe!! I love the fact that I can cook it in a slow cooker and I definitely love the fact it does not have rice in it!! This way I can pour it over my bowl of rice and it will be more like a gumbo. Adding rice makes it to thick. Thanks again!!
I just made the jambalaya meal and am thrilled with the results. Thank you for making my life easier with a healthy, delightfully tasty meal that did not overheat the kitchen in the middle of a southern California heatwave!
Jambalaya is an entree unto itself. Rice is already in it if it is made right. The other suggestions are really dumb. If you want the best mix I know of if Ma’am Papaul’s mix. Can use shrimp and or sausage, chicken, crawfish…Never serve with black beans….that is South American. Love ’em but a big NO NO.
s’s
Trying this now (Saturday, 21 July 2018), so excited. Looked delicious. Went to the grocery store last night to get last minute items I didn’t have, and this morning, realized I didn’t have chicken broth. I ‘did’ have beef broth though, so substituting with the beef broth. I do hope it still tastes as good. 7 more hours to cook! Anticipation!!!
So is the the total Cook time 7-8 hrs? But out of those, 3-4 are on high setting correct? Or is it 10-12 hours total cool time?
The cook time is either low for 7 to 8 hours or on high for 3 to 4 hours. You choose which would be best for you. If you need it quickly then 3-4 hours on high if not then 7to 8 hours on low.
Looks yummy and is an easy recipe to follow and do.
I tried this today and although it was good it was lacking something. Maybe next time I’ll add some chili powder ..
Hello
Is it possible to use pork instead of chicken? If so what cut of pork and how much.
Thanks.
Yes, of course! You are welcome to alter and make any recipe your own. It may change the taste and texture but it still should be good! Let me know how it turns out! XOXO
Thanks for your reply, really appreciate it. What cut of pork would you recommend and how much? Thanks again can’t wait to try it, looks so good!
I would like to ask you a couple of questions…..love the recipes….
I am a huge camper and with that being said, I also love to find new and exciting recipes to make at the campsite. I’ve done several of the foil packets….which turned out excellent. I was wondering if you had an alternative suggestion to replace the shrimp with? Not a huge fan.
Also, I was wondering if you had an other simple recipes that would be good for camping?
Appreciate your work.
Respectfully,
Djimon
Hi Djimon,
I am so glad that you reached out and asked. On my site you are welcome to search through the recipes at therecipecritic.com. Here are a few foil packet ideas for you to get started with: https://therecipecritic.com/?s=foil. Happy Camping!! XOXO
Is it possible to freeze the jambalaya? I made the recipe but have to go out of town for the weekend ?
Yes, of course! That sounds like a great idea! XOXO
I was going to make this but on the ingredients list there is no mention of shrimp and on the very first instruction it says “add all of the ingredients except the shrimp” ok then.
At the bottom of the ingredients you will add in 1 pound of shrimp at the end. Hope that helps explain it better! Thanks for following along with me! XOXO
Regarding chicken breast.
Are you using 2 chicken breasts, or 2 chicken breast halves?
Or, how much in chicken breast in weight?
Yeah, I’m and weigh and measure person…
I like to use 2 chicken breasts cut into chunks. I am not sure how much weight each of them are depending on the chicken breast.