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To make Slow Cooker Chicken Jambalaya, gather these ingredients: - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 medium onion, diced - 1 bell pepper (red or green), diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, undrained - 1 cup long-grain rice, rinsed under cold water - 2 cups chicken broth (preferably low sodium) - 1 tablespoon Cajun seasoning - 1 teaspoon dried oregano - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (adjust according to your spice preference) - Salt and pepper to taste - 1 cup frozen peas - 1/4 cup green onions, finely chopped (for garnish) - 1 tablespoon olive oil You can swap ingredients to suit your taste or what you have on hand: - Use chicken breast instead of chicken thighs for a leaner option. - Any color of bell pepper works; choose what you like best. - If you don’t have Cajun seasoning, a mix of paprika, garlic powder, and thyme works well. - Use vegetable broth for a vegetarian version of this dish. - Frozen mixed veggies can replace peas if you're in a pinch. Fresh ingredients make a big difference in flavor. Fresh herbs and spices bring out the best in your dish. Fresh vegetables add texture and taste. For the best results, choose high-quality chicken and fresh produce. This way, your Slow Cooker Chicken Jambalaya will taste amazing and feel wholesome. Fresh ingredients also help keep your meal healthy and nutritious. Always aim for the freshest options you can find! {{ingredient_image_2}} Start by gathering all your vegetables. You will need one medium onion, one bell pepper, and two celery stalks. Dice them into small pieces. This helps them cook evenly and blend into the dish. For extra flavor, mince three cloves of garlic. Garlic adds a nice kick to the jambalaya. Next, heat one tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, add the diced onion, bell pepper, and celery. Sauté these vegetables for about five minutes. Stir them often. You want them soft and translucent. After that, add the minced garlic and cook for one more minute. This step fills your kitchen with a wonderful smell. Once the veggies are ready, transfer them to your slow cooker. Cut one and a half pounds of boneless, skinless chicken thighs into bite-sized pieces. Add these to the slow cooker and mix everything well. Now, it’s time to add the flavorful liquids. Pour in one can of diced tomatoes, undrained. Then, add two cups of low-sodium chicken broth. Rinse one cup of long-grain rice under cold water, and add it to the pot. Include one tablespoon of Cajun seasoning, one teaspoon of dried oregano, one teaspoon of paprika, and half a teaspoon of cayenne pepper. Adjust the cayenne to your spice preference. Finally, season with salt and pepper. Stir everything until well combined. Cover the slow cooker and set it to low for six to seven hours, or high for three to four hours. The chicken will become tender, and the rice will cook perfectly. About 15 minutes before serving, stir in one cup of frozen peas. This keeps them bright and green. When the cooking time is up, taste your jambalaya. Adjust the seasoning if needed and serve it hot, garnished with chopped green onions. Enjoy your meal! To keep your rice from turning mushy, rinse it well before adding. This step removes excess starch. Use long-grain rice for the best texture. Adding it at the right time is key. Stir it in right when you add the broth and other ingredients. This helps it cook evenly. If you follow these simple steps, your rice stays firm and tasty. You can boost the flavor of your jambalaya with some fun add-ins. Consider adding: - Chopped cooked sausage for a meaty bite. - Shrimp for a seafood twist. - Extra veggies like corn or okra for more color and taste. These options can make your dish unique. Feel free to play around and find what you love! Serve your jambalaya hot, right from the slow cooker. Garnish it with green onions for a fresh touch. You can pair it with crusty bread or a simple salad. A side of coleslaw adds crunch and balances the meal. For drinks, a cold iced tea or lemonade works well. Enjoy sharing this hearty dish with family and friends! Pro Tips Use Fresh Ingredients: Opt for fresh vegetables and spices to enhance the flavors of your jambalaya. Fresh produce will bring a vibrant taste that's hard to replicate with dried alternatives. Adjust Spice Levels: The cayenne pepper can be adjusted according to your heat preference. Start with a small amount and increase gradually to suit your taste. Let It Rest: After cooking, allow the jambalaya to sit for about 10 minutes before serving. This resting time helps the flavors meld together and the rice to absorb any remaining liquid. Garnish for Freshness: Don't skip the green onions! They add a fresh crunch and bright flavor that complements the richness of the dish beautifully. {{image_4}} You can turn chicken jambalaya into a seafood delight. Just swap the chicken for shrimp, scallops, or fish. Use about 1.5 pounds of mixed seafood. Add it in the last 30 minutes of cooking. This keeps the seafood tender. You can also add some smoked sausage for extra flavor. Want a meatless version? Replace the chicken with more veggies. Use 2 cups of diced vegetables like zucchini, bell peppers, and mushrooms. You can also add canned beans for protein. Use vegetable broth instead of chicken broth. This keeps the dish hearty and flavorful. Adjust the spice level to your taste. For less heat, skip the cayenne pepper or use just a pinch. If you love spice, add more cayenne or some hot sauce. You can also try adding jalapeños for a fresh kick. Taste as you go, and make it your own! To keep your Slow Cooker Chicken Jambalaya fresh, store it in an airtight container. Let the dish cool down first. Then, transfer it to the container and seal it tight. Place it in the fridge if you plan to eat it within a few days. This meal stays tasty for up to four days in the fridge. When you’re ready to enjoy leftovers, reheat your jambalaya on the stove or in the microwave. If using the stove, add a splash of broth or water to help it heat evenly. Stir it often until it's hot. For the microwave, heat it in short bursts, stirring in between. This way, it warms well without drying out. If you want to save your jambalaya for later, freezing works great. Allow it to cool completely, then portion it into freezer-safe bags or containers. Lay the bags flat in the freezer to save space. Your jambalaya can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use brown rice. However, it will change the cooking time. Brown rice takes longer to cook than white rice. If you choose brown rice, you need to add extra liquid. Cook it for about 1 to 1.5 hours longer. This will help the rice cook fully and absorb the flavors. To make the jambalaya spicier, add more cayenne pepper. You can also use hot sauce. Another option is to include diced jalapeños or other hot peppers. Start with a small amount and taste as you go. This way, you control the heat and make it just right for you. Absolutely! You can prep the ingredients the night before. Chop the veggies and chicken, and store them in the fridge. You can also mix the seasonings ahead of time. On cooking day, just combine everything in your slow cooker. This makes it easy to enjoy a delicious meal without much fuss. You’ve learned about key ingredients and how to pick fresh ones. The step-by-step guide showed you how to prepare, sauté, and cook in a slow cooker. We covered tips to avoid overcooked rice and ways to boost flavor. Exploring variations, you can tailor your jambalaya to your taste, whether seafood or vegetarian. Finally, you now know how to store and reheat leftovers. Cooking is fun and easy when you follow these steps. Enjoy your jambalaya adventure!

Slow Cooker Chicken Jambalaya

A flavorful and hearty dish featuring chicken, rice, and vegetables cooked slowly for a delicious meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Cajun
Servings 6
Calories 350 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 medium onion, diced
  • 1 bell pepper red or green, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup long-grain rice, rinsed under cold water
  • 2 cups chicken broth (preferably low sodium)
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 0.5 teaspoon cayenne pepper
  • to taste salt and pepper
  • 1 cup frozen peas
  • 0.25 cup green onions, finely chopped (for garnish)
  • 1 tablespoon olive oil

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion, bell pepper, and celery. Sauté the vegetables for about 5 minutes, stirring regularly, until they are soft and translucent. Add the minced garlic and cook for an additional minute, until fragrant.
  • Transfer the sautéed vegetables into your slow cooker. Afterward, add the bite-sized chicken pieces and stir until everything is well combined.
  • Pour in the undrained diced tomatoes along with their juices, then add the chicken broth. Next, incorporate the rinsed rice along with the Cajun seasoning, dried oregano, paprika, cayenne pepper, and a pinch of salt and pepper. Stir until all ingredients are thoroughly mixed.
  • Cover the slow cooker with its lid and set it to cook on low for 6-7 hours, or on high for 3-4 hours. The chicken should be tender and the rice fully cooked when done.
  • About 15 minutes before you are ready to serve, stir in the frozen peas and cover again. This allows the peas to heat through without becoming overcooked.
  • Once the cooking time is complete, taste the jambalaya and adjust the seasoning with more salt, pepper, or spices if needed. Serve hot, garnished with the finely chopped green onions for a pop of freshness.

Notes

Adjust the cayenne pepper according to your spice preference.
Keyword Cajun, chicken, jambalaya, rice, slow cooker