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For this Slow Cooker Chicken Jambalaya, I use: - 1 lb boneless, skinless chicken thighs, diced into bite-sized pieces - 1 cup long-grain white rice, rinsed and drained - 1 can (14.5 oz) diced tomatoes, including juice - 1 bell pepper (your choice of color), diced - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup low-sodium chicken broth These ingredients form the base of the dish. The chicken gives a hearty protein, while the rice absorbs all the flavors. The diced tomatoes add moisture, and the bell pepper and onion bring color and crunch. To make this dish pop, I use: - 1 tablespoon Cajun seasoning - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste The Cajun seasoning is key. It adds heat and depth. Dried thyme and smoked paprika bring earthy notes that make the dish feel warm and comforting. Adjust salt and pepper to your taste for the perfect balance. For a finishing touch, I like to add: - 1 cup frozen peas - 2 green onions, thinly sliced (for garnish) The peas add a burst of color and a sweet taste. Green onions give a fresh crunch that brightens the dish. These garnishes take your jambalaya from good to great! {{ingredient_image_2}} To start, grab a large bowl and place your diced chicken thighs inside. Sprinkle in the Cajun seasoning, dried thyme, smoked paprika, and a pinch of salt and black pepper. Mix well until every piece of chicken gets coated with the spices. This step adds depth to the dish. Next, transfer the seasoned chicken into your slow cooker. This is where the magic happens. Now, it's time to add more flavor. Pour in the rinsed long-grain white rice. Then, add the can of diced tomatoes, including all the juice. Don't forget your diced bell pepper and finely chopped onion. Toss in the minced garlic for that aromatic touch. Finally, mix in the low-sodium chicken broth. Stir gently to combine all the ingredients evenly. You have two options for cooking: on low or high. If you choose low, let it cook for 6 to 7 hours. If you’re in a hurry, the high setting takes 3 to 4 hours. Check that the chicken is fully cooked and the rice is tender. Thirty minutes before serving, add the frozen peas. Stir gently to allow them to heat up without getting mushy. This adds a nice pop of color and sweetness. Once the cooking time is up, taste your jambalaya. Adjust the seasoning with more salt, pepper, or Cajun seasoning if needed. Let it sit, covered, for about 10 minutes. This helps the rice absorb any leftover liquid for the best texture. Before you serve, garnish with freshly sliced green onions. This adds a burst of fresh flavor and a lovely finish to your dish. To bring out the best taste in your jambalaya, adjust the seasoning to your liking. Start with the recommended amounts of Cajun seasoning, salt, and pepper. Taste the dish at the end of cooking. You can always add more spices if needed. Using homemade broth can make a big difference. It adds rich flavor and depth that store-bought broth may lack. If you don't have homemade broth, choose a low-sodium store-bought option. This way, you control the salt level in your dish. Let your jambalaya rest for about 10 minutes after cooking. This step helps the rice soak up any extra liquid, creating a better texture. Pay close attention to the ingredient ratios. The right balance of chicken, rice, and veggies is key. Too much rice can make it dry, while too little can make it soupy. Follow the recipe for perfect results. Presentation matters! Serve your jambalaya in a large bowl and top it with sliced green onions. This adds color and freshness. Pair your dish with warm, crusty bread for a hearty meal. A side salad also works well to add some crunch and freshness. Enjoy the mix of flavors and textures! Pro Tips Marinade for Flavor: Allow the seasoned chicken to marinate for at least 30 minutes before cooking. This will enhance the flavor and make the chicken more tender. Rice Variations: For a heartier meal, consider adding a mix of brown rice and white rice. Just remember to adjust the cooking time as brown rice typically requires longer to cook. Vegetable Additions: Feel free to add other vegetables like zucchini, okra, or corn to customize your jambalaya and boost its nutritional value. Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. {{image_4}} You can swap the chicken for shrimp or sausage. Shrimp cooks fast and adds a sweet taste. Sausage gives a great smoky flavor. Both make the dish unique. For a vegetarian option, use chickpeas or mushrooms. They add protein and texture. You can choose different bell peppers. Red, green, yellow, or orange all work well. Each brings its own sweetness and color. You might also add zucchini or corn for more crunch. These veggies balance the dish and keep it fresh. Want it milder? Cut back on the Cajun seasoning. You can also skip the black pepper. If you like heat, add cayenne pepper or hot sauce. Just a little will boost the spice. Adjust to your taste for the perfect kick. After cooking, let the jambalaya cool down for about 10 to 15 minutes. This step helps keep the dish fresh. Place the jambalaya in airtight containers. I recommend using glass or BPA-free plastic containers. These containers keep the flavors locked in and avoid spills. You can reheat jambalaya with two main methods: stovetop or microwave. For stovetop, heat a pan over medium heat. Add a splash of broth or water to keep it moist. Stir often to avoid sticking. For the microwave, place a portion in a bowl. Cover it with a damp paper towel. Microwave for 1-2 minutes, stirring halfway through. Both methods ensure your jambalaya stays tasty and warm. To freeze jambalaya, allow it to cool completely first. Then, use freezer-safe bags or containers. Squeeze out any excess air in bags to prevent freezer burn. Label them with the date and contents. Jambalaya can stay good in the freezer for up to three months. For the best quality, try to eat it within two months. Cooking Slow Cooker Chicken Jambalaya takes about 6-7 hours on low or 3-4 hours on high. The low setting gives the flavors time to blend. The high setting is great for quicker meals. Always check that the chicken is fully cooked. The rice should be tender and absorb most of the liquid. Yes, you can make this recipe vegetarian! Swap the chicken for diced tofu or chickpeas. Use vegetable broth instead of chicken broth. For added flavor, include more veggies like zucchini or mushrooms. This way, you'll have a hearty, meat-free jambalaya. Long-grain white rice is best for jambalaya. It cooks evenly and stays fluffy. You can also use basmati rice for a fragrant twist. Avoid short-grain rice; it tends to get sticky. Ensure you rinse the rice well before cooking to remove excess starch. In this blog post, we explored a tasty slow cooker chicken jambalaya recipe. We covered key ingredients, spices, and easy steps for cooking. I shared tips to enhance flavor and texture, plus variations to suit your taste. Remember, you can adjust ingredients and spices to make this dish your own. Don’t forget the garnishes for a vibrant finish. Slow cooker jambalaya is simple and delicious, perfect for any meal. Enjoy creating your own version and sharing it with family and friends!

Savory Slow Cooker Chicken Jambalaya

A flavorful and hearty dish made with chicken, rice, and vegetables, cooked slowly for a delicious meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Creole
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced into bite-sized pieces
  • 1 cup long-grain white rice, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes, including juice
  • 1 whole bell pepper, diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 1 cup frozen peas
  • 2 whole green onions, thinly sliced (for garnish)

Instructions
 

  • In a large mixing bowl, place the diced chicken thighs. Add the Cajun seasoning, dried thyme, smoked paprika, along with a pinch of salt and black pepper. Mix thoroughly until the chicken is evenly coated with the spices.
  • Transfer the seasoned chicken into the slow cooker. Then, add the rinsed rice, diced tomatoes (with their juice), bell pepper, onion, minced garlic, and chicken broth. Stir all ingredients together gently to ensure they are well combined.
  • Secure the lid on the slow cooker. Cook the mixture on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the rice has absorbed most of the liquid and is tender.
  • About 30 minutes prior to serving, sprinkle in the frozen peas and gently stir. This will allow them to heat through without becoming mushy.
  • Once the cooking time is complete, taste the jambalaya and adjust the seasoning with additional salt, pepper, or Cajun seasoning as needed.
  • Allow the jambalaya to sit, covered, for approximately 10 minutes to let the rice absorb any remaining liquid for optimal texture.
  • Just before serving, garnish the dish with freshly sliced green onions for a pop of color and flavor.

Notes

Serve with warm, crusty bread or a side salad for a complete meal.
Keyword Cajun, chicken, jambalaya, slow cooker