Ingredients
Scale
Gathering your ingredients for this jambalaya is a breeze, and most are pantry staples:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 pound andouille sausage, sliced
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 cup chopped onion
- 1 cup chopped bell pepper (any color)
- 1 cup chopped celery
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked rice
- 2 tablespoons chopped fresh parsley for garnish
If you’re like me and love to tweak recipes based on what you have on hand, feel free to substitute the andouille sausage with any smoked sausage you prefer. And if you’re cooking for little ones, you might want to dial down the cayenne pepper.
Instructions
Let’s get cooking! Here’s how to bring this dish to life:
- Place the chicken, sausage, tomatoes, chicken broth, onion, bell pepper, celery, and garlic into your slow cooker.
- Sprinkle the dried thyme, smoked paprika, cayenne pepper (if using), salt, and black pepper over the top.
- Stir everything to combine, ensuring the chicken and sausage are evenly distributed.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
- Once cooked, stir in the cooked rice, allowing it to warm through for about 10 minutes.
- Serve hot, garnished with chopped fresh parsley for a pop of color and freshness.
Pro tip from a mom who’s been there: If you know you’ll be short on time in the morning, prep all your ingredients the night before. That way, you can just dump everything in the slow cooker in the morning, and you’re off to the races!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Slow Cooker Chicken Jambalaya, recipe, cooking, food
