Savory Slow Cooker Chicken Jambalaya for Comforting Nights

Enjoy a hearty Slow Cooker Chicken Jambalaya filled with Southern flavors, easy to prepare and perfect for busy weeknights.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Chicken

Cuisine: Louisiana, Southern

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken and Sausage

1 pound Chicken thighs Juicy protein base; can substitute with boneless chicken breasts.
8 ounces Andouille sausage Provides essential smoky, spicy flavor; can substitute with kielbasa.

For the Vegetables

1 medium Yellow onion Adds foundational sweetness; can substitute with shallots.
2 stalks Celery Contributes earthy, salty crunch; can substitute with bok choy stems.
1 medium Green bell pepper Offers a classic Cajun profile; can substitute with red bell pepper.
2 cloves Garlic Essential for depth of flavor; can use garlic powder if in a pinch.

For the Base

1 can Diced tomatoes (no salt added) Balances fats with acidity; crushed tomatoes can be used.
4 cups Low-sodium chicken broth Hydrates the rice; can use vegetable broth.
2 tablespoons Worcestershire sauce Adds savory umami; soy sauce is a good alternative.

For Flavor

2 tablespoons Creole seasoning (low sodium) Main flavor profile; can substitute with a mix of paprika, garlic powder, and cayenne.
1 teaspoon Smoked paprika Enhances aroma; sweet paprika can be used.
1 teaspoon Dried thyme Offers lovely herbal notes; can substitute with dried oregano.

For the Grain

1 cup Long grain brown rice Nutty flavor and better texture for slow cooking; can use parboiled white rice.

Equipment

Slow Cooker

Method

Step-by-Step Instructions

Layer sliced Andouille sausage, chicken thighs, diced yellow onion, chopped celery, and green bell pepper in the slow cooker.
Stir in minced garlic, Creole seasoning, smoked paprika, and dried thyme to coat everything.
Pour in diced tomatoes and low-sodium chicken broth, followed by Worcestershire sauce. Stir gently.
Cover and set slow cooker on Low for 6 hours or High for 3 hours.
After initial cooking, stir in uncooked long grain brown rice, ensuring grains are submerged.
Cover and continue cooking on High for an additional 60-90 minutes, until rice is tender.
Give a gentle stir before serving, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for up to 4 days. This jambalaya can be frozen and reheated for easy meals.

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