Slow Cooker Chicken Jambalaya with Sausage and Shrimp

Slow Cooker Chicken Jambalaya

This tomato-based jambalaya finishes as one moist dish, with rice mixed among tender chicken, smoked sausage rounds, diced vegetables, and whole shrimp. The rice should be tender but distinct, not swimming in sauce or served plain beneath it.

Timing makes the difference in a slow cooker. Cook the chicken-and-sausage base first, add converted rice once the liquid is simmering, then add raw shrimp when the rice is nearly tender. Those late additions keep the rice from turning mushy and the shrimp from becoming tough.

Ingredients for Slow Cooker Chicken Jambalaya

Makes 6 servings. Prep time: 20 minutes. Cook time: about 3 hours 35 minutes to 4 hours 55 minutes on HIGH, plus a 5-minute rest.

• 1 1/4 lb boneless skinless chicken thighs, cut into bite-size pieces (about 570g)
• 12 oz fully cooked andouille sausage, sliced into rounds (about 340g)
• 1 medium yellow onion, diced (about 150g)
• 2 celery stalks, diced (about 100g)
• 1 green bell pepper, diced (about 150g)
• 1 red or yellow bell pepper, diced (about 150g)
• 3 garlic cloves, minced
• 1 can diced tomatoes with their juices (14.5 oz)
• 1 1/2 cups low-sodium chicken broth, plus up to 1/2 cup additional hot broth if needed
• 2 teaspoons Cajun or Creole seasoning, preferably a low-salt blend
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 1/2 cups uncooked converted or parboiled long-grain white rice (about 280g)
• 12 oz raw medium or large shrimp, thawed, peeled, and deveined (about 340g)
• 2 tablespoons chopped fresh flat-leaf parsley

Another fully cooked smoked sausage can replace andouille, though the spice and smoke flavor will change. Sausage and seasoning blends vary in saltiness, so taste the finished dish before adding salt.

How to Make Slow Cooker Chicken Jambalaya

1. Build the base: In a 6-quart slow cooker, combine the chicken, sausage, onion, celery, peppers, garlic, tomatoes and their juices, 1 1/2 cups broth, seasoning, thyme, and bay leaf. Stir to distribute.
2. Cook the chicken: Cover and cook on HIGH for about 3 to 4 hours. Begin checking near 3 hours. The chicken should be tender and reach 165°F (75°C) in its thickest pieces. Wait until the tomato base is actively simmering before adding rice.
3. Add the rice: Remove the bay leaf. Stir in the uncooked converted rice just enough to distribute it, then gently press exposed grains beneath the hot liquid. If there is not enough accessible liquid to submerge them, add a small splash of the reserved hot broth. Cover and continue cooking on HIGH.
4. Check the rice: Start checking after 25 to 30 minutes. If the grains are still firm and the mixture is drying out, gently press the rice beneath the liquid and add another small splash of hot broth. Re-cover and check every 5 to 10 minutes. The rice stage usually takes about 35 to 55 minutes total, depending on the cooker and available liquid.
5. Finish with shrimp: When the rice is nearly tender, gently nestle the thawed raw shrimp into the hot mixture. Cover and cook on HIGH for about 10 to 15 minutes, checking promptly. Stop when the rice is tender, most free liquid is absorbed, and the shrimp are pink and opaque throughout. If using a thermometer, the shrimp should reach 145°F (65°C).
6. Rest and serve: Turn off the cooker. If the rice is tender but the dish looks too wet, let it stand uncovered for about 5 minutes rather than cooking it longer under the lid. Gently fluff, taste before adding salt, and transfer to a serving dish. Scatter parsley over the top, leaving some shrimp and sausage rounds visible. Offer hot sauce at the table if desired.

How to Keep the Rice Tender, Not Mushy

Converted rice holds its shape better than ordinary white rice during this late slow-cooker stage. It still needs a simmering base and hot liquid around the grains. Add extra broth only when the rice is exposed or remains firm as the liquid disappears; an automatic top-up can leave the jambalaya brothy.

Once the grains are tender, avoid repeated stirring or extended covered cooking. Regular long-grain white rice is not a direct swap for these liquid amounts and times, and brown rice needs a different approach. Cooking rice separately is a lower-risk option if converted rice is unavailable, but it will not produce the same integrated texture.

Storing and Reheating Leftovers

Refrigerate leftovers promptly in shallow airtight containers and use within 2 to 3 days. Reheat individual portions until steaming hot throughout, adding a splash of water or broth if the rice has dried out. Avoid prolonged heating, which can toughen the shrimp.

For make-ahead meals or better freezer texture, prepare the chicken-and-sausage base before adding rice and shrimp. Chill or freeze the base, then finish it with rice and shrimp later. Fully assembled rice-and-shrimp jambalaya may lose its original texture after freezing.

For another slow cooker chicken dinner, try Slow Cooker Chicken Enchiladas.

Nutrition

Approximate per serving, based on 6 servings: 550 calories, 41g protein, 21g fat, and 47g carbohydrates. Approximate per 100g: 120 calories, 9g protein, 5g fat, and 10g carbohydrates. Values are estimates; sausage, seasoning, broth additions, and finished yield will affect them.