Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced smoked sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside in your slow cooker insert. Next, add the chicken pieces to the same skillet and cook until browned on all sides, about 4-5 minutes. You don’t need to cook it through at this stage. Add the browned chicken to the slow cooker insert with the sausage.2 tablespoons olive oil, 1 pound fully cooked smoked sausage, 2 pounds boneless, skinless chicken thighs (or breasts)
- In the same skillet (add a touch more oil if needed), add the chopped onion and bell peppers. Cook over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer the sautéed vegetables to the slow cooker insert.1 large onion, 1 green bell pepper, 1 red bell pepper, 3 cloves garlic
- Pour the diced tomatoes (undrained), Rotel (undrained), and chicken broth into the slow cooker. Stir in the dried thyme, dried oregano, smoked paprika, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper. Stir everything gently to combine.1 (28 ounce) can diced tomatoes, 1 (10 ounce) can Rotel (diced tomatoes and green chilies), 4 cups chicken broth, 1 teaspoon dried thyme, 1 teaspoon dried oregano, ½ teaspoon smoked paprika, ½ teaspoon cayenne pepper, to taste salt and freshly ground black pepper
- Add the uncooked white rice to the slow cooker and stir it into the mixture, ensuring it’s mostly submerged. This step is crucial for even cooking.1 ½ cups uncooked white rice
- Cover the slow cooker and cook on the LOW setting for 5-6 hours, or on the HIGH setting for 3-4 hours, until the chicken is tender and the rice is cooked through and has absorbed most of the liquid.
- Once cooked, let the jambalaya rest, covered, for about 10-15 minutes before serving. This allows the flavors to meld and the consistency to thicken slightly. The rice will continue to absorb any remaining liquid.
- Ladle the Crockpot Chicken Jambalaya into bowls. Garnish with fresh chopped parsley and serve with your favorite hot sauce on the side for an extra kick.fresh parsley, hot sauce
Notes
Properly storing your Crockpot Chicken Jambalaya is key to enjoying its deliciousness for days to come. Once the jambalaya has cooled to room temperature (within two hours of cooking), transfer any leftovers to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in a saucepan over medium-low heat, stirring occasionally, until heated through. Alternatively, you can microwave individual portions in a microwave-safe dish for 1-2 minutes, stirring halfway through, until hot. If you plan to freeze portions for future meals, cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Frozen jambalaya will maintain its best quality for up to 2-3 months. Thaw overnight in the refrigerator before reheating as directed.