This simple slow cooker jambalaya tosses everything into the crock pot for a flavorful, hands-off meal filled with spices, vegetables, chicken and sausage.
Mardi Gras season always brings New Orleans flavors to mind: jambalaya, gumbo and beignets. On a first trip to New Orleans in 2015, I fell for the city’s food, energy and hospitality. If you can’t be there right now, this slow cooker jambalaya brings that same bold, comforting flavor to your kitchen with minimal effort.
This version is easy to assemble: add the ingredients, set the slow cooker and let it do the work. For a unique twist I add a splash of buffalo sauce to deepen the spice profile and add a subtle tang. The result is a saucy, well-seasoned jambalaya with heat that you can adjust to your taste. It’s perfect for busy weeknights, casual gatherings, or any time you want a hearty, hands-off dinner.
Key ingredients
Below is a helpful overview of the main ingredients and a few notes to guide your shopping and prep. Use the full list with measurements in the recipe card further down.
- Chicken – use boneless, skinless chicken breasts or thighs, cut into cubes for even cooking.
- Andouille sausage – smoked sausage adds classic jambalaya flavor; slice before adding to the slow cooker.
- Diced tomatoes – fire-roasted or regular diced tomatoes both work; they add body and acidity to the sauce.
- Buffalo sauce – optional but recommended for a tangy, spicy lift. Substitute your favorite hot sauce if preferred.
- Aromatics & seasonings – onion, bell peppers, celery (the “holy trinity” of Creole cooking), garlic, plus Old Bay, dried herbs, cayenne and red pepper flakes for depth and heat.
- Rice – long-grain white rice is added near the end so it cooks through without getting mushy.
Instructions
Below are clear, step-by-step instructions for preparing this slow cooker jambalaya. For best results follow the timing notes and add rice near the end so it stays fluffy.
- Add the sliced andouille sausage, cubed chicken, diced onion, red and green bell peppers, diced celery, minced garlic and the can of diced tomatoes into a large slow cooker.
- Pour in the chicken broth and stir in the buffalo sauce (or preferred hot sauce), Old Bay seasoning, dried parsley, oregano, thyme, cayenne pepper, red pepper flakes, kosher salt and ground black pepper.
- Mix everything gently to combine. Cook on high for 3–4 hours or on low for 6–8 hours, until the chicken is cooked through and flavors are melded.
- About 30 minutes before serving, prepare the long-grain white rice according to package directions and stir the cooked rice into the slow cooker so it absorbs the sauce and finishes cooking.
- Serve hot, garnished with fresh chopped parsley if desired.
Slow Cooker Chicken & Sausage Jambalaya
This easy slow cooker jambalaya is a one-pot, hands-off recipe full of savory spices, vegetables, tender chicken and smoky sausage. It’s ideal for busy days and feeds a crowd.
8 servings
Ingredients
- 1 pound andouille sausage, sliced
- 2 pounds chicken, cubed (breasts or thighs)
- 1 cup onion, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1 cup celery, diced
- 3 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes
- 2 cups chicken broth
- 1/2 cup buffalo sauce (or hot sauce of your choice)
- 1 tablespoon Old Bay seasoning
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cups long grain white rice
Instructions
- Add the sausage, chicken, onion, red bell pepper, green bell pepper, celery, garlic and diced tomatoes to a large slow cooker.
- Pour the chicken broth into the slow cooker, then add the buffalo sauce, Old Bay seasoning, dried parsley, oregano, thyme, cayenne, red pepper flakes, salt and black pepper.
- Mix everything together. Cook on high for 3–4 hours or on low for 6–8 hours, until the chicken is fully cooked and flavors have melded.
- About 30 minutes before serving, cook the rice according to package directions and stir it into the slow cooker so it finishes absorbing the sauce.
- Taste and adjust seasoning if needed. Serve topped with fresh chopped parsley if desired.
Notes
- If you prefer a less saucy, more traditional jambalaya, omit 1 cup of the chicken broth to reduce the sauce volume.
- Swap chicken thighs for breasts if you want richer flavor, or use all chicken breasts for a leaner dish.
- Adjust the amount of buffalo or hot sauce to control heat—start with less and add more to taste.
Nutrition Facts (per serving)
Servings per recipe: 8 | Calories: 645 kcal
Carbohydrates: 45 g | Protein: 37 g | Fat: 33 g | Saturated Fat: 10 g
Cholesterol: 132 mg | Sodium: 1565 mg | Potassium: 774 mg | Fiber: 2 g | Sugar: 4 g
Vitamin A: 825 IU | Vitamin C: 37.3 mg | Calcium: 89 mg | Iron: 3.8 mg