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Slow Cooker Jambalaya


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  • 8
  • 220 min

Submitted by Lena Reese


  • 3 ribs celery
  • 1 yellow onion
  • 1 green bell pepper
  • 2 cloves garlic
  • 12-16 oz smoked sausage
  • 2 boneless, skinless chicken thighs
  • 1 tsp each dried oregano and thyme
  • 1⁄2 Tbsp smoked paprika
  • 1⁄2 tsp cayenne pepper
  • Freshly ground pepper
  • 2 (15-oz) cans diced tomatoes (or one 28-oz. can)
  • 2 C chicken broth
  • 1⁄4 bunch fresh parsley, chopped
  • 2 C uncooked long-grain white rice
  • 3 green onions, sliced


Finely dice the celery, onion and bell pepper. Mince the garlic. Add vegetables to a 5-quart or larger slow cooker as you chop.

Slice the smoked sausage and add it to the cooker, along with the chicken and spices. Add tomatoes, broth and parsley. Stir briefly.

Add top to the slow cooker, turn heat on high and cook for 4 hours. Mixture should be boiling. Remove chicken thighs, shred the meat and return to pot along with uncooked rice. Replace the lid and cook on high for 40 minutes, or until the rice has absorbed most of the liquid.

Remove the lid, and test the rice to make sure it’s tender. Serve sprinkled with green onions. Serves 8.


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