Description

This Easy Slow Cooker Chicken Jambalaya is a perfect weeknight meal for busy families or anyone craving a comforting, flavorful dish with minimal effort. Packed with tender chicken, vibrant vegetables, and a classic Cajun-inspired spice blend, it’s hearty, satisfying, and full of flavor. Using a slow cooker makes it simple to prepare ahead of time, allowing the rich, bold flavors to meld together while you focus on your day. Perfect for cozy evenings, casual gatherings, or anytime you want a warm, delicious meal without spending hours in the kitchen.

Ingredients

Scale

1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1 cup chicken broth, low sodium
1 ½ cups long-grain white rice, uncooked
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon onion powder
½ teaspoon cayenne pepper (adjust to taste)
½ teaspoon black pepper
1 teaspoon salt (or to taste)
1 teaspoon garlic powder
2 bay leaves
½ teaspoon crushed red pepper flakes (optional)
½ cup frozen peas
½ cup diced carrots (optional)
2 tablespoons olive oil or butter
Fresh parsley, chopped, for garnish

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Instructions

Season chicken with salt, black pepper, smoked paprika, garlic powder, and cayenne pepper. Toss to coat evenly.
In a medium skillet, heat olive oil over medium heat. Sauté onion, bell peppers, celery, and garlic for 3–4 minutes until fragrant and slightly softened.
Transfer sautéed vegetables to the slow cooker. Add chicken, diced tomatoes with juices, chicken broth, bay leaves, thyme, oregano, onion powder, and crushed red pepper flakes if using. Stir to combine.
Cover and cook on low for 4–5 hours or on high for 2–3 hours until chicken is tender.
About 30 minutes before serving, stir in uncooked rice, peas, and carrots if using. Ensure rice is submerged in liquid. Cover and cook until rice is tender.
Remove bay leaves. Taste and adjust seasoning if needed. Sprinkle chopped parsley on top before serving.
Serve hot, alone or with a side salad or crusty bread.

Notes

Sautéing the vegetables before adding them to the slow cooker enhances flavor.
Adjust cayenne and red pepper flakes to control the spice level.
Add rice toward the end to prevent overcooking and mushy texture.
Leftovers can be stored in the fridge for up to 3 days; add a splash of chicken broth when reheating.
For freezing, leave out rice and add freshly cooked rice when reheating.

Prep Time: 20 minutes
Cook Time: 4–5 hours (low) / 2–3 hours (high)