Ingredients (~10 servings)
- 1 1/2 lbs boneless skinless chicken breast, cubed
- ~4 oz chorizo sausage, sliced 1/4″ thick
- ~4 oz smoked garlic sausage, sliced 1/4″ thick
- ~8 oz smoked ham, cubed
- 3 celery ribs, sliced
- 1 green bell pepper, diced
- 1 yellow or orange bell pepper, diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 Tbsp Cajun seasoning
- 2 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp cayenne pepper
- 2 bay leaves
- 1 tsp kosher salt
- 1 can (28 oz) diced tomatoes
- 1 can (23 oz) tomato sauce
- 3/4 cup chicken broth
- 1 1/2 cups long grain rice (like basmati)
- 3 cups chicken broth or water for cooking rice
Load the Crockpot with Everything Except Rice
Add the cubed chicken breast, both sliced sausages, ham, celery, both peppers, onion, and minced garlic to your slow cooker.
Add the 1 Tbsp Cajun seasoning, 2 tsp oregano, 3/4 tsp thyme, 1/2 tsp cayenne, bay leaves, and 1 tsp kosher salt.
Pour in the can of diced tomatoes, tomato sauce, and 3/4 cup chicken broth; stir everything together.
Cook for 4 hours on high or 8 hours on low.
Cook the Rice Separately About 45 Minutes Before Serving
In a medium saucepan, combine the 1 1/2 cups rice with 3 cups chicken broth or water.
Bring to a boil over medium-high heat, stir well to prevent sticking, then reduce heat to low and cover.
Cook for ~12-15 minutes until the rice is just shy of fully cooked – it should still have a slight bite to it.
The rice will finish cooking in the jambalaya liquid, so don’t overcook it here.
Fold the Rice into the Jambalaya
Add the partially cooked rice to the slow cooker and stir well to incorporate.
Let it cook for the final 30 minutes in the slow cooker so the rice can absorb the jambalaya liquid and finish cooking.
Remove the bay leaves before serving.
Serve with sour cream or hot sauce on the side.
Easy Crockpot Jambalaya
Ingredients
Ingredients (~10 servings)
- 1 1/2 lbs boneless skinless chicken breast cubed
- ~4 oz chorizo sausage sliced 1/4″ thick
- ~4 oz smoked garlic sausage sliced 1/4″ thick
- ~8 oz smoked ham cubed
- 3 celery ribs sliced
- 1 green bell pepper diced
- 1 yellow or orange bell pepper diced
- 1 yellow onion diced
- 3 garlic cloves minced
- 1 Tbsp Cajun seasoning
- 2 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp cayenne pepper
- 2 bay leaves
- 1 tsp kosher salt
- 1 can diced tomatoes 28 oz
- 1 can tomato sauce 23 oz
- 3/4 cup chicken broth
- 1 1/2 cups long grain rice like basmati
- 3 cups chicken broth or water for cooking rice
Instructions
- Add 1 1/2 lbs cubed chicken breast, 4 oz sliced chorizo, 4 oz sliced garlic sausage, 8 oz cubed ham, 3 sliced celery ribs, 1 diced green bell pepper, 1 diced yellow bell pepper, 1 diced onion, and 3 minced garlic cloves to slow cooker.
- Add 1 Tbsp Cajun seasoning, 2 tsp oregano, 3/4 tsp thyme, 1/2 tsp cayenne, 2 bay leaves, and 1 tsp kosher salt.
- Pour in 28 oz can diced tomatoes, 23 oz can tomato sauce, and 3/4 cup chicken broth and stir.
- Cook on high for 4 hours.
- About 45 minutes before serving, combine 1 1/2 cups rice with 3 cups chicken broth in a saucepan and bring to a boil.
- Reduce heat to low, cover, and cook 12-15 minutes until rice is slightly underdone.
- Add partially cooked rice to slow cooker and stir well.
- Cook 30 more minutes until rice absorbs liquid and finishes cooking.
- Remove bay leaves before serving.
