Slow Cooker Chicken Jambalaya: The Ultimate Comfort Food Recipe
Introduction to Slow Cooker Chicken Jambalaya
Slow cooker chicken jambalaya is a delightful dish that brings the rich flavors of Louisiana right into your kitchen. This one-pot meal is not only easy to prepare, but it also delivers a hearty and satisfying taste that will warm your soul. Perfect for busy weeknights or when you’re entertaining friends and family, this recipe promises to be a crowd-pleaser.
A Personal Story Behind My Slow Cooker Chicken Jambalaya Journey
Growing up, I remember the vibrant gatherings at my grandmother’s house, where the aroma of spices filled the air. Jambalaya was always a highlight, and while my grandmother’s version took hours to prepare, this slow cooker recipe allows me to relive those memories without the fuss. Every time I make this dish, it’s like a warm hug from my past, reminding me of family, love, and great food.
What Makes This Slow Cooker Chicken Jambalaya Recipe Special?
This slow cooker chicken jambalaya stands out due to its simplicity and robust flavor profile. Using a combination of chicken, andouille sausage, and shrimp, it creates a symphony of tastes that is both comforting and satisfying. The slow cooker method allows the ingredients to meld beautifully, making each bite a flavorful explosion. Plus, the added benefit of convenience means you can set it and forget it, freeing up your time to enjoy other activities.
The Full Slow Cooker Chicken Jambalaya Recipe
Ingredients
- 1/2 pound boneless, skinless chicken breasts, cut into 2-inch pieces (approx 2 average breasts)
- 1/2 pound andouille sausage, links cut into discs (approx 3 links)
- 14.5 ounces diced tomatoes, un-drained
- 4 cloves garlic, crushed
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 1 cup bell pepper, chopped (assorted colors)
- 3 bay leaves
- 3 cups cooked white or brown rice
- 1 pound shrimp, cooked and peeled
Instructions
- In your slow cooker, combine the chicken, sausage, diced tomatoes (with juice), garlic, onion, celery, bell pepper, and bay leaves. This combination of ingredients lays a flavorful foundation for your jambalaya.
- If you have pre-made Cajun or Creole seasoning, now is the time to add a heaping tablespoon and skip the homemade seasoning blend. If you prefer to make your own, combine the following dry ingredients in a small bowl: 1 teaspoon coarse Kosher salt, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon thyme, 1/4 teaspoon crushed red pepper, 1/4 teaspoon ground black pepper, and 1/4 teaspoon paprika. Blend well and add it to the chicken mixture.
- Cover the slow cooker and set it to cook on high heat for 3 hours. During this time, you can enjoy the delightful aroma wafting through your home.
- After 3 hours, remove the lid and stir the mixture well, then discard the bay leaves. Add the cooked rice and shrimp, stirring once more to ensure everything is evenly mixed and warmed through.
- Allow the jambalaya to continue cooking on the “warm” setting for an additional 10-15 minutes, or simply turn it off with the lid on to keep it warm until you’re ready to serve. Enjoy it hot!
Serving Suggestions and Variations for Slow Cooker Chicken Jambalaya
Serve your slow cooker chicken jambalaya in bowls, garnished with fresh parsley or sliced green onions for a pop of color. For a complete meal, consider pairing it with a side salad or some crusty bread to soak up the delicious sauce. If you want to mix things up, try adding different vegetables like okra or zucchini or substitute the shrimp for crawfish for an authentic taste of Louisiana. You could also make it spicier by adding more crushed red pepper or serving with hot sauce on the side.
Frequently Asked Questions About Slow Cooker Chicken Jambalaya
Can I use brown rice instead of white rice?
Absolutely! Just be aware that brown rice may require a longer cooking time, so adjust accordingly.
Can I make this dish ahead of time?
Yes, you can prep the ingredients the night before and store them in the refrigerator until you’re ready to cook.
Can I freeze leftovers?
Yes, jambalaya freezes well. Just make sure to store it in an airtight container. When you’re ready to eat, thaw it in the refrigerator and reheat on the stove or in the microwave.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 3 hours
- Total Time: 3 hours 15 minutes
- Calories per Serving: 380
- Servings: 6
Slow Cooker Chicken Jambalaya
Equipment
- Slow Cooker A slow cooker is essential for this recipe to allow flavors to meld.
Ingredients
Main Ingredients
- 0.5 pound boneless, skinless chicken breasts, cut into 2-inch pieces
- 0.5 pound andouille sausage, links cut into discs
- 14.5 ounces diced tomatoes, un-drained
- 4 cloves garlic, crushed
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 1 cup bell pepper, chopped (assorted colors)
- 3 pieces bay leaves
- 3 cups cooked white or brown rice
- 1 pound shrimp, cooked and peeled
Instructions
- In your slow cooker, combine the chicken, sausage, diced tomatoes (with juice), garlic, onion, celery, bell pepper, and bay leaves.
- If you have pre-made Cajun or Creole seasoning, now is the time to add a heaping tablespoon and skip the homemade seasoning blend. If you prefer to make your own, combine the following dry ingredients in a small bowl: 1 teaspoon coarse Kosher salt, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon thyme, 1/4 teaspoon crushed red pepper, 1/4 teaspoon ground black pepper, and 1/4 teaspoon paprika. Blend well and add it to the chicken mixture.
- Cover the slow cooker and set it to cook on high heat for 3 hours. During this time, you can enjoy the delightful aroma wafting through your home.
- After 3 hours, remove the lid and stir the mixture well, then discard the bay leaves. Add the cooked rice and shrimp, stirring once more to ensure everything is evenly mixed and warmed through.
- Allow the jambalaya to continue cooking on the "warm" setting for an additional 10-15 minutes, or simply turn it off with the lid on to keep it warm until you're ready to serve. Enjoy it hot!