Have dinner ready when you come home with this ultimate, slow-cooker Jambalaya. Featuring chicken, shrimp and smoked sausage, this classic Creole rice dish is perfect for the slow-cooker as all the flavors blend together over time in a marvelous way. As a simple one-pot meal, bring Jambalaya to your next potluck as a crowd-pleasing dish that doesn't skimp on flavor or presentation. Don&rsquo;t be afraid of making too much because leftover Jambalaya still tastes great warmed up the next day with a splash of your favorite hot sauce.

Easy Slow-Cooker Jambalaya

chicken thighs

sausage,

onion,

green bell pepper, seeded and chopped

celery,

tomatoes

garlic, chopped

chicken broth

Cajun or Creole spice mix

thyme

oregano

extralarge shrimp, peeled and deveined

rice

Parsley, optional

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.


Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.


Made this yesterday for my husband and I and it was so good. We loved the flavor!  We had tried our hand at making jambalaya once before and ended up with crunchy rice. UGH.  So, this time around we decided to cook the rice ahead of time and put it in with the shrimp for the last 30 and it turned out perfect!  This is definitely a keeper and we will make it again soon!

I halved the recipe and made it in my instant pot. I did the front end of the recipe on the chicken setting using cubed raw chicken breast instead of thighs. I then did a quick release and added the rice and frozen scallops instead of shrimp. I cooked it on the rice setting. I did a quick release and then thickened it with a corn starch slurry. I used 1.5 tbs of creole seasoning. It was so wonderful!!!!

This recipe is seriously flawed. After following the direction to add the shrimp and rice at the end and cook on high for 30 minutes I came out with crunchy rice. The author must have used magic rice in her recipe. My suggestion would be to add cooked rice at the end and cook for 30 mins on high. I would seriously suggest one read the reviews on all of her recipes before following the instructions especially if this is any indication . I wish I’d read the reviews before starting

Don't follow the recipe.  Follow all the comments below.  Of course rice doesn't cook in a crock pot in 30 minutes!  Why didn't I read these comments before I made this -- and then threw it out. By the time the rice was cooked, everything else was over cooked.

I wanted a really good jambalaya recipe and after finding this decided to give it a shot (this was my first try ever at making this dish). After reading several reviews here and knowing my own taste buds and quantity I was going for, I knew the recipe as listed would not cut it, so I tweaked it just a little. I used every ingredient in the recipe except for parsley, did 3 whole chicken breasts cubed up, 2lbs of shrimp, and 1lb of andouille sausage, and ended up adding in about 3 cups of chicken broth. Also did the boil in bag rice (cut open bags and tossed in rice, 4 bags total) with about 30-45 minutes left. Also added alot more cajun spice than the recipe called for (used Tony Chacheres) and it came out great! Next time I'll use 3 bags and go with 3lbs shrimp and additional sausage. Total cook time was about 5 1/2 hrs on high in a large crockpot. Thanks for the recipe!

Made this in 3 hours with slow cooker on high. Used MUCH more cajun seasoning, maybe 4 x. Used 1 lb chicken breast, 1 lb, turkey andouille sausage and 2 lbs shrimp. After 2 hours, added 3 and 1/2 cups INSTANT brown rice, then shrimp for the last 30 minutes.  Cooked perfectly.

The directions say 5 hours on low, add rice and shrimp then 30 mins. The chicken was raw after 5 hours on low. I cooked for 8 hours on low then 1 1/2 hours on high after adding shrimp and rice. The rice was still undercooked. It would be ok if you made the rice separately and  adjusted the cook times as noted.

I cooked my rice separate with the juice from the jambalaya then added the rice to the crockpot,  I used turkey smoked sausage and doubled the spices, let the Shrimp Cook for an hour, not bad at all.

Use andouille sausage, double the spices and add a diced jalapeño pepper.  Add the rice 1/2 way through cooking - it needs 2-3 hours in the slow cooker.  Then just add the shrimp right before you turn the cooker off - they need like 15 mins to cook.  Slightly spicey, very tasty.

  I'm so glad I read the reviews before trying this recipe. I was concerned that the instructions were not detailed enough. It did not indicate if the rice should be cooked or if the recipe required minute rice of regular rice. I prepared the recipe as indicated with a few adjustments. I added Cajun seasoning to the chicken along with the required seasoning. I cooked it on high because I was home for the day. When the chicken was done I added the shrimp and removed the liquid and used it to cook the rice on the stove top. I had so much liquid I didn't need any water. After the rice was done I mixed it into the jambalaya mix and served with garlic bread. Next time I will add some extra cayenne pepper.  

I made this recipe with 2 packs of Uncle Ben's Long Grain Ready Cook Rice. Came out fantastic. Only deviation from this recipe was that I was heavy-handed with cayenne pepper because I like my Jambalaya spicy.

Additional note:  To cook rice in a slow cooker, must be on high for 2 hours, perhaps I will adjust that part of the recipe.  

I've made this twice and really like it.  Not sure that it's 100% authentic but it still tastes good.  The first time I made it, everything worked out perfectly and the rice was great.  My only issue is that I timed it wrong and let it sit on warm for too long so the rice overcooked.  But that was my fault and not the recipe.  The second time I made it, I let it cook while I was at work and then added the rice.  I cooked it for 8 hours and then my crockpot switched to warm.  When I got home, I put it on high and added the rice.  I think b/c it took longer for the crockpot to heat up from the warm setting, it took about an hour for my rice too cook. Again, not the recipes fault.  I did think it needed a little acidity to add some brightness and added some hot sauce at the end.  Loved it!

My family enjoyed this!  My only changes were to add andouille sausage, and I included the rice in at the start so it wouldn't wind up crunchy.  Might add a little more seasoning next time, and also might add the rice halfway through cooking instead of at the beginning since it wound up being a bit mushy (plus my crockpot cooks faster than most), but the flavor was nice with a hint of spicy instead of "in your face" spicy.  

I forgot to add that I cooked my rice on the side. Since everyone was saying the rice was coming out crunchy in the crockpot!!! 

This is real time folks! So I started my crockpot jamba by choosing chicken andoulli sausage and not using chicken in my recipe at all. I should have listened to my instinct because something told me that the rice wouldn't cook in 30 minutes. I was right. After only cooking down everything else for 2 hours I went and added the rice and shrimp. 30 minutes later I had pretty much raw rice. So I've gone into fix it mode. I poured everything into a pot. Started to boil and then reduce the temp. All the liquid was absorbed and rice was still crunchy, so I added some water with a bit of a chicken bouillon cube. I added some more cajun spice too because I started reading other recipes and they said 2 TBL of Cajun spice. I like spicy-er so I added that and some cayenne. Been stirring and cooking. Now, as of last taste, the flavor is there. But I've got 3/4 really mushy rice and 1/4 slightly crunchy. So this recipe won't ever work as written, although I would consider adding the rice at the beginning. The thing is, even though everyone's recommendations have been to cook the rice separate I was really looking for a one pot, crock recipe. So this didn't meet my expectations. 

 This was very good and I will make it again!  I took other reviewers advice and cooked some rice on the side with the liquid from the slow cooker.  Also added some Old Bay, which I love!  My usual "go to" recipe for Jambalya is by Justin Wilson, it is the BEST.  But this is great to throw together and forget it!!

I made this it was great made zatarans jambalaya rice separately added in at end . I didn't add either of the spices as the rice has its own ding to it and I used kelbasi instead of shrimp.  It has some juice to it but I'd rather that than dry.

After reading the reviews, I made several changes, and it came out perfect.  It was very tasty with just a mild kick and received rave reviews from friends who shared the meal. I cooked on HIGH for about 3 1/2 - 4 hours and then added the shrimp and cooked on low for about 30-45 minutes longer. I used CHORIZO sausage, CREOLE spice mix, SEASONED diced tomatoes and added 1 TBSP OLD BAY.  I used two packages of ZATARAINS DIRTY RICE instead of white,  and cooked it separately (prepare rice according to package directions during the last hour, BUT use the juices from the crock-pot instead of water to make the rice) Combine the cooked rice with crock-pot ingredients just before serving.

I cook this in a regular Dutch oven, simmering for a few hours. The only change is that I add a little olive oil at the beginning to sautee the vegetables. The broth and tomato juices make plenty of liquid to fully cook the rice. The spices are delicious. I'm making this for the 3rd time and would definitely serve to guests!

Used this recipe twice now as its easy and Goooood. not that spicy but we have kids and spicy enough for them. Just add more Cajun spice if required.
Chorizo just melts in your mouth and chicken has all infused flavors.
I cook the rice in the pot at the end along with all other ingredients as rice then infuses with all liquids. This takes 40 mins and the prawns only take 15. Take care not to stir to hard otherwise things can get mushy.. (still good but nice to see component parts) 
Very Good thanks a lot

Everything tasted fantastic! The chicken thighs were delicious and the shrimp were perfectly cooked (I used raw shrimp, btw). 

I did have crunchy rice, so next time, I'll either add the rice with everything else, or I'll buy a box of Zatarain's jambalaya rice mix and cook it on the side.

served to guest.everyone loved it.would definitely make this again.had great flavor

The very first time i tried this recipe, I knew 30 minutes wouldn't be sufficient to cook the rice, so I didn't run into that disappointment. I've made it three times now, and what I do is put the rice on to cook at the very beginning of the 5 hours. It all cooks together. I just have to be vigilant not to take the lid of the cooker and poke at it. Just throw it all together and leave it alone. I don't use sausage or shrimp, just the chicken and veg. I think it's pretty tasty, personally.

I also made the mistake of not reading reviews before making this recipe. I had crunchy rice just like everyone else and the flavor wasn't great. I have to believe that the folks that submitted this concoction never actually tried it them selves. Not a good recipe at all.

My family and friends loved this recipe!!  After reading the other reviews, I precooked my rice.  The only other things I will change next time are...cut amount of chicken broth, this was too soupy since the rice did not soak it up.  Secondly, I will zap the celery in the microwave for a few seconds, because it was still really crunchy after the cooking time.  We will definitely be doing this again!!!!!!

Great base for an outstanding recipe. I added 1/2 tbsp of old bay and a tbsp of cayenne pepper and used fire roasted tomatoes. My husband even said this is the best jambalaya he's ever had! Yay! I also cooked the rice separate using the extra juices. Will definitely make this again!

Made this for a Superbowl party last Sunday and everyone loved it.  I have had a number of requests for the recipe.

I did make some changes.  I used about 6 lrge cloves of garlic, Fire roasted tomatoes, andouillie sausage,  boneless chicken breasts and Zazitrane Dirty Rice.  Added the rice at end after I cooked per directions and after the shrimp cooked in the jamabalya.  It was a great hit.

I haven't actually tasted this yet, will update when I do, but wanted to comment to say that I changed the recipe a bit and saved a lot of calories. I used boneless, skinless chicken thighs and one package (4 sausages) Aidell's Cajun Style Andouille Sausage. It was easy to prepare. I had thought about doubling the recipe, but then realized that my crockpot would only hold one recipe. So I went ahead and cut up the veggies, put them in a small ziploc bag, put that bag in a large freezer bag with the sausage and chicken and froze it for later use. I'm looking forward to seeing how that will turn out.

I followed the recipe except with a few healthier tweaks.  I used low sodium chicken broth, low fat smoked turkey sausage and brown rice (also a little extra cajun seasoning and a touch of habanero hot sauce).  Other than that I followed it to the letter and it was awesome!
I used instant brown rice which cooked just fine in the slow cooker on high in 30 mins.

I loved this recipe. I was going to use minute rice per the reviews, but decided to leave it as a soup/stew, which might be unconventional, but I loved it as it was. I also used a bit more cajun seasoning and a little extra thyme. By accident I left out the celery, and chose not to include the shrimp. I loved this, and will make it again in the future!

Definitely READ the reviews first!!! Great flavors, but rice will not cook in 30 minutes. Pre-cook the rice and cut some liquid and this should be yummy.

I made this tonight for my fiance and I.  I loved the flavors and the spiciness!  Definitely will be added to our "regular" rotation.  I don't think I'd make it for a dinner party - but definitely a weeknight winner, hence the 3 stars.  I also thought even one cup of broth was too much, because I wished it was a little thicker/stewier.

I did make the following adjustments: (1) halved the recipe - 8 servings is a lot for two people, and we have plenty of leftovers with half. (2) used boneless,skinless breast nuggets instead of thighs (just so I could buy a smaller package).  (3) Didnt have oregano (apparently  I was out).  Sprinkled in a little Italian seasoning instead for the heck of it.  (4) Pre-cooked the rice on the stove before tossing in, thanks to the other reviewers).

this recipe came out great with a few modifications. I cooked the rice separately. I cooked everything else together in the crockpot on high 2.5 hours, added 1 heavy tablespoon of cajun. cut the rice to 1.5 cups, make sure you wash the rice and then soak the rice 20 minutes. combine 1.5 cups of clean drained rice with almost 3 cups of the liquid in the crockpot to a 3 quart pot on the stove. Cook rice and liquid until boil, stir, cover, and lower temp to low. Cook 15 min then let rest 5 min. Do not remove the lid at all until the rest time is complete. Immediately after removing the liquid from the crockpot turn down to low. Complete rice process, stir with fork and add to crockpot. stir, and let cook 10 mintues on low. remove the cover and let cool.

My husband and I both LOVED this recipe!  I used old bay to season the shrimp.  Also I let the rice and shrimp cook for 1 hour rather than 30 minutes. Definitely a keeper!

This recipe was great.  I only made minor changes due to what I had on hand.  To start with, I halved the recipe.  I took skin off 4 chicken thighs instead of boneless, skinless thighs.  I also used Del Monte Diced tomatoes Garlic and Onion flavor.  My rice turned out fine and my husband said to definitely keep this recipe.

My husband hates the slow cooker, and I'll be honest, I haven't loved anything that has come out of it either. But with a new job and crazy hours, I've had to form a bit of a relationship with the thing. Anyway, we had this last night and my husband and I both liked it! Success! I did make some changes and would make some more next time. First, I added a tbsp. of Old Bay in addition to the creole seasoning. We are from Baltimore, so we add Old Bay to everything. I also cooked the rice separately, as other reviewers suggested. I actually used some of the liquid from the slow cooker to cook the rice. It gave the rice good flavor and got rid of the excess liquid that the rice is supposed to absorb. Lastly, I used chicken breasts which I wouldn't do again, as they dried out just a bit. I think I would make my own creole seasoning next time - the store bought stuff has so much salt and a bit of an "off" taste, IMO. I gave this 4 stars because of its potential. Good, but needs some work.

It came out really good! COOK THE RICE BEFORE! I used spicy italian turkey sausage and frozen shrimp and it was amazing! I added rice at the end since i already cooked it, mixed it up and served it and everyone LOVED IT!

I browned the chicken chunks and the sausage chunks before throwing them in the pot. I used Old Bay, too. I added the shrimp (I used frozen) and added steamers along with the pre cooked rice 20 minutes before I served it. Just long enough to turn the shrimp pink and open the steamers! It was awesome!

I made this earlier in the week and even though I followed the recipe consistently throughout, what I ended up with was a soupy mess. It also isn't spicy enough, and actually very bland. Unfortunately, I had to throw most of the dish away.

I cut the chicken into 2 inch pieces, and added a can of Rotel tomatoes. I used thawed frozen shrimp, not fresh. I also cooked on high the whole time. The result was great. I served with chopped scallions instead of parsley. Nice easy recipe for the slow cooker. I'll make again.

After more than an hour in the cooker the rice is still crunchy and the rest of the ingredients are mush.  I don't think I will make this one again.

I made this 2 nights ago, and it was really good. I read all the previous comments about the rice not coming out right, so I just used 3 cups of instant rice instead and let it cook about 15 minutes; it came out pretty good.

I haven't made this yet, but this is my plan for dinner tomorrow. Do I need to cook the chicken before hand? And I'm going to use a brown rice, I suppose I should cook it before.

I followed the recipe and added 5 cups of water, precooked rice. Next time i will not use so much oregano and maybe half of the amount of cajun seasoning. My  little ones did not like. I will also do it with anduille sausage next time.

Glad I read the reviews first. I will make Jambalaya tonight, but not this one. Why does the picture show stovetop preperation for a slow cooker recipe? Hmm...

after cooking the minute rice do you add it to the crockpot or serve it seperately?  can not rate because I have not made it yet but it's making me pick a star to post this.

Like everyone else, sure wish I read the reviews first. MAYBE I'll try this again and either cook the rice separately or put it in hours earlier, but more likely I'll look for another recipe. This was good, but it wasn't crazy delicious. Using Old Bay is a great suggestion. What's not better with Old Bay??

Why didn't I read the reviews!? I am sitting here at dinner time, with a hungry family, and 20 bucks worth of meat covered in dried sticky rice.

My family loved this but, I made a few changes. I used chicken andouille sausage to cut the fat.  I used a good quality brown rice that can withstand the long cooking time and added it from the beginning which, lets it absorb all of the flavors.

I should've read the reviews first.  Definitely need to cook the rice separately.  The whole family did love the flavors and the kids ate it up, so I'll make it again and precook the rice first!

I made a lot of changes - used cut up chicken breast instead of thighs, turkey smoked sausage, and cooked rice separately.  I also added Old Bay about halfway through and cooked it for 8 hrs on low.  It was pretty good but a little juicy b/c I had cooked the rice separately.  Looking forward to leftovers for dinner tomorrow!

I added 1 3/4 cups of long grain brown basmati rice and let this cook on high for an additional 4 hours...the rice NEVER got cooked all the way. After about 3 hours it started to soften. DO NOT follow the recipe in regards to the rice! Pre-cook or use minute rice. Otherwise, the recipe was ok. Nothing fabulous, but okay.

This is a wonderful meal! I pre-cooked the rice prior to adding to the crockpot because I knew there would be a problem with the rice getting done. I suggest cooking your rice before adding to the pot; this solved the problem for me. Don't give up on this recipe, it's delicous and so easy to prepare. This is going in my permanent recipe file; it's a keeper.

good flavor,but rice was`nt done,please redo recipe!!!

What a disaster!  The rice was still crunchy after cooking for the allotted time.  I had to empty the slow cooker into a pot on the stove to finish cooking the meal.  The flavor of the dish was ok though.

I am so disappointed in this recipe because it's expensive.  I followed it to a T the rice was not done in 30 minutes, it took another hour for the rice to cook some of it was mushy and some was not even cooked.  I gave it 1 star because it's very tasty.  I would make it again if I knew how to fix this disaster.

I made this recipe a few days ago, I wasnet too thrilled but the flavors were okay.  Seemed as though it needed more sauce.. but with some tweaking could have major potential

This was absolutely delicious! I also added Old Bay seasoning in addition to the Cajun seasoning, and used a mixture of long grain rice and yellow saffron rice. I can't wait to make it again!

easy slow-cooker jambalaya

Prep Time: 20 minutes

Cook Time: 5 hours

Total: 5 hours, 20 minutes

Servings: 8

Cost: $4.99 /serving

Author : MyRecipes

Ingredients

Instructions

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