Slow Cooker Chicken Jambalaya – Easy Recipes with Rotisserie Chicken
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.
Servings: 6 servings
Ingredients
- 2 cups cooked rotisserie chicken, shredded
- 12 oz smoked sausage, sliced
- 1 cup long grain white rice
- 1 bell pepper, chopped
- 1 small onion, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chicken broth
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Add the chicken, sausage, rice, bell pepper, onion, celery, garlic, and diced tomatoes into the slow cooker.
- Pour in the chicken broth and sprinkle over the paprika, thyme, cayenne, salt, and black pepper.
- Stir everything together gently so the flavors start mingling.
- Cover and cook on low for 4 to 5 hours, or until the rice is tender and the liquid is mostly absorbed.
- Give it a gentle stir, serve hot, and let everyone dig in!