This slow cooker jambalaya is an amazingly easy dish that’s packed with delicious chorizo sausage and chunky pieces of chicken.
You will find that this dish is perfect just on its own,but if you’re looking for a side dish to go with it, then something like oven-baked garlic bread works perfectly.
The leftovers for this dish will reheat just fine, but I would only keep them in the fridge as rice doesn’t tend to freeze very well. Whenever you heat the leftovers, make sure you do it in the microwave or over the stove. The leftovers will last up to about 3-4 days covered in the fridge.
One of the best things about doing a jambalaya in the slow cooker is that you only need to use the one pot. Just dump all the ingredients in except for the rice, and you’re all good to go. The only downside is don’t expect it to have as beautiful of a texture as the pan-fried version.
As I mentioned in the cooking tips further down this page, you can add some seafood to this jambalaya. However, make sure you only add it towards the end of cooking to help stop it from overcooking.
If you love seeing things done visually, then be sure to check out the video below. It will take you through all the steps to making this and show you what the final dish should like. You can find all my slow cooker video recipes over on YouTube.
Slow Cooker Jambalaya Recipe
6 Hours & 45 Minutes
- 2 chicken breasts, cubed
- 100g (3.5 oz) chorizo sausage, sliced
- 1 onion, chopped
- 2 tsp. garlic, crushed
- 2 stalks celery, chopped
- 1 Large red bell pepper, sliced
- 400g (14 oz) crushed tomatoes
- 1 Tbsp. cajun spice
- 1 cup chicken stock
- 1 cup long grain rice
- Salt & Pepper
- Add all the ingredients except the long grain rice to the slow cooker and mix together.
- Cook on low for 6-8 hours.
- Increase the heat to high and add the rice. Cook for 30-45 minutes.
- Season with salt & pepper.
- Serve & Enjoy.
- Depending on the slow cooker you’re using you may find your high heat is slightly different to mine. This heat difference means the rice can cook faster or slower, be sure to keep an eye on it to prevent over or undercooked rice.
- You can add some shrimp to this jambalaya, make sure you add them at the same time as the rice. This method will stop help prevent the shrimp from over cooking.
- If you’re a bit wary about cooking rice in the slow cooker, then you can always cook it in a rice cooker and mix it into the jambalaya at the end of cooking.
If you’re curious about the nutritional information for this slow cooker jambalaya, then you can find all you need to know right below.
The information below doesn’t take into account any changes that you might make to this recipe or any extras that you might have with it. For example, adding shrimp or having some bread on the side will, of course, change the nutrition.
If you feel like something that doesn’t need rice, then a spicy gumbo might interest you. Much like this dish it has chicken and chorizo, you can even add some shrimp if you want to.
If you have cooked up this slow cooker jambalaya and would love to share your thoughts, then please don’t hesitate to leave a comment below.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.