You know those dinners that kind of make themselves? That’s what I love about this slow cooker chicken jambalaya. It’s a one-pot wonder that saves me every time I want something hearty but don’t want to hover over a stove. You just toss in the ingredients and let the slow cooker do the heavy lifting. The result? Chicken so tender it practically shreds itself, rice that soaks up every bit of spiced-up tomato goodness, and smoky sausage that adds that little punch of ‘mmhmm’ in every bite. This dish doesn’t mess around when it comes to flavor, either. Think of it as the comfort food that doesn’t demand your full attention, yet gives you back a meal that tastes like you’ve been babysitting it all day (spoiler: you haven’t). And since we’re using rotisserie chicken, we’re cutting our prep time way down—always a win in my book. Whether it’s a weekend meal prep session or a busy midweek dinner, this jambalaya’s got your back. And let’s be honest—there’s something so satisfying about dishing out a bowl of this and watching people go back for seconds.

1) Key Takeaways
2) Easy Slow Cooker Chicken Jambalaya Recipe
3) Ingredients for Slow Cooker Chicken Jambalaya
4) How to Make Slow Cooker Chicken Jambalaya
5) Tips for Making Slow Cooker Chicken Jambalaya
6) Making Slow Cooker Chicken Jambalaya Ahead of Time
7) Storing Leftover Slow Cooker Chicken Jambalaya
8) Try these Crock pot next!
9) Slow Cooker Chicken Jambalaya
10) Nutrition

1) Key Takeaways

This slow cooker chicken jambalaya is a one-pot meal packed with bold Cajun flavors.
Rotisserie chicken saves prep time while still delivering deep flavor.
The dish reheats well, making it great for leftovers or meal prep.
The recipe uses pantry staples and fresh ingredients to build comfort in every bite.

2) Easy Slow Cooker Chicken Jambalaya Recipe

This dish has become one of my go-tos during a packed week. When I say “easy recipes with rotisserie chicken” saved my weeknight dinners, I mean it. You’re not watching the clock or juggling four pans—this jambalaya practically cooks itself while you do anything else. Toss in your ingredients, maybe set a timer if you’re forgetful like me, and a few hours later, boom. Dinner.

The spice mix gives the whole thing that unmistakable Cajun bite, while the smoked sausage and tender rotisserie chicken settle into the broth like they’ve been best friends for years. The rice picks up every bit of flavor as it cooks low and slow. No stirring. No second-guessing. Just slow cooker magic at work.

I always say that the secret to feeling like a kitchen genius isn’t about fancy tools—it’s about knowing when to let the slow cooker do its thing. If you’re like me and appreciate meals that taste like you worked harder than you did, you’re going to love this one.

3) Ingredients for Slow Cooker Chicken Jambalaya

Rotisserie Chicken: Already cooked, juicy, and ready to go. This is one of those easy recipes with rotisserie chicken that saves time and still brings the flavor. Shred it by hand or chop roughly—either way works.

Smoked Sausage: Adds a smoky depth that balances out the spicy kick. I slice mine into rounds, and I don’t skimp—more is always better here.

Long Grain Rice: Holds up well to the slow cook and absorbs every last drop of flavor. Don’t use instant rice unless you want mush.

Bell Pepper: Color and crunch meet sweetness here. I usually go for red or green, depending on what’s in my fridge.

Onion: Brings that familiar depth and ties the whole base together.

Celery: Adds texture and just a bit of brightness. Small pieces cook best.

Garlic: More is more, right? It’s sharp and earthy and belongs in every good stew.

Diced Tomatoes: Use the canned ones with juice. They bring body and just the right acidity.

Chicken Broth: The foundation of your flavor. Low sodium gives you better control over the salt levels.

Paprika, Cayenne, Thyme, Salt, and Pepper: These turn basic into bold. Go easy on the cayenne if you’re spice-sensitive, or don’t—it’s your kitchen.

4) How to Make Slow Cooker Chicken Jambalaya

Step 1. Add your rotisserie chicken, smoked sausage, rice, bell pepper, onion, celery, garlic, and tomatoes into the slow cooker. Pile it in—this part’s quick.

Step 2. Pour the chicken broth over everything, then add in your spices. Don’t overthink it—just sprinkle and smile.

Step 3. Stir gently to combine. This is your one time to show it some love before letting the cooker take over.

Step 4. Cover and cook on low for 4 to 5 hours. You’ll know it’s ready when the rice is tender and the liquid has mostly disappeared into a magical stew of flavor.

Step 5. Give it a stir. Serve it hot. Let people think you’ve been at the stove all day. We won’t tell.

5) Tips for Making Slow Cooker Chicken Jambalaya

I’ve made this jambalaya so many times, I’ve lost count. Here’s what I’ve learned. First, rotisserie chicken cuts the prep in half. I pull the meat while it’s still warm—it’s easier and somehow more satisfying.

Second, don’t use quick-cook rice. This is one of those easy recipes with rotisserie chicken where timing matters. Quick rice turns everything into mush. Long grain holds up beautifully in the slow cooker.

And spice—don’t fear it, but respect it. Start small if you’re unsure. You can always add more cayenne or hot sauce later. Cooking should be joyful, not tear-inducing (unless those are happy tears). Oh, and smoked paprika? Never skip it. That’s the backbone of flavor in this whole dish.

6) Making Slow Cooker Chicken Jambalaya Ahead of Time

Here’s the good news. This jambalaya only gets better with time. I like making it the day before a busy one. The spices settle in, and the rice firms up. You’ll thank yourself later when dinner is as simple as reheating a bowl.

Just cool it to room temp before stashing it in the fridge. I keep it in a big airtight container. You can portion it out, too, for grab-and-go lunches. Talk about easy recipes with rotisserie chicken—this is it, done twice.

One thing though: Don’t freeze it. The rice can get a little weird when thawed. Stick with the fridge and you’ll be golden.

7) Storing Leftover Slow Cooker Chicken Jambalaya

Leftovers live in the fridge for up to four days, which works out great if you’re like me and love quick lunches. I reheat mine on the stovetop with a splash of broth to bring it back to life.

Microwave works too—just stir halfway through to keep things even. Don’t let it sit out too long after cooking though. It’s got meat and rice—two things that like to grow things if ignored.

If the rice has soaked up all the juice by day two, don’t panic. A tiny bit of chicken broth or water while reheating solves that. You’ll be back in jambalaya bliss in no time.

8) Try these Crock pot next!

9) Slow Cooker Chicken Jambalaya