Chicken Jambalaya Crockpot
Transform your dinner routine with this rich and savory Chicken Jambalaya Crockpot recipe—a one-pot wonder packed with bold Creole flavors and effortless convenience! Featuring tender chunks of chicken, smoky andouille sausage, and perfectly seasoned long-grain rice, this slow-cooked classic is infused with a medley of spices like paprika, thyme, and cayenne pepper. Fresh vegetables, including green bell peppers, celery, and onion, add vibrant flavor and texture, while a slow simmer ensures the perfect harmony of ingredients. With a prep time of just 20 minutes and the ease of a crockpot, this hearty dish is ideal for busy weeknights or casual gatherings. Serve it topped with fresh scallions and a dash of hot sauce for a customizable kick, and watch it become a family favorite! Perfect for fans of comfort food and easy dinner ideas, this dish is a must-try for slow cooker enthusiasts.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 12 ounces andouille sausage, sliced
- 1 can (14.5 ounces) diced tomatoes with juice
- 2 cups low-sodium chicken broth
- 1 cup long-grain white rice
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 2 scallions, chopped (optional, for garnish)
- hot sauce (optional, for serving)
Instructions
Cut the chicken breasts into bite-sized pieces and set them aside.
In a slow cooker, combine the sliced andouille sausage, diced tomatoes with juice, chicken broth, and rice.
Add the diced green bell pepper, celery, and yellow onion to the slow cooker.
Stir in the minced garlic, paprika, thyme, oregano, cayenne pepper, salt, and black pepper.
Place the chicken pieces on top of the mixture in the slow cooker.
Add the bay leaf to the pot. Do not stir to keep the rice from sticking or becoming mushy.
Cover the slow cooker with the lid and cook on high for 3-4 hours, or on low for 6-8 hours, until the chicken is cooked through, the rice is tender, and the flavors have melded together.
Once done, remove the bay leaf and stir everything well to combine.
Garnish with chopped scallions if desired, and serve with hot sauce on the side for optional added spice.
Nutrition Facts
Calories |
2257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 5889 mg | 256% | |
| Total Carbohydrate | 114.9 g | 42% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 30.7 g | ||
| Protein | 207.4 g | 415% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 371 mg | 29% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3858 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
