Slow Cooker Chicken and Sausage Jambalaya

  • Author: Karen Petersen
  • Prep Time: 20 minutes
  • Cook Time: 2 hours on high
  • Total Time: 43 minute
  • Yield: 10 servings 1x


An easy, healthier, non-spicy version of jambalaya. It has so much flavor, you’re going to love it!



  • 12 ounces browned ground sausage or cajun andouille smoked sausage, sliced
  • 1 cup diced onion
  • 2 ½ cups boiling chicken broth
  • 2 cups uncooked brown rice
  • 1 ½ pounds raw boneless skinless chicken breasts or thighs, cut into bite size pieces
  • 1 tsp salt
  • ¾ tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • ¼ tsp cayenne pepper
  • 1 cup sliced celery
  • 1 green bell pepper, diced
  • 1 Tbsp minced garlic
  • 1 Tbsp worcestershire sauce
  • 1 (15 oz) can diced fire roasted tomatoes
  • 1 (8 oz) can tomato sauce


  1. Add all the ingredients into the slow cooker and stir.
  2. Cover and cook on HIGH for 2 hours. 
  3. Remove lid, fluff rice with a fork. Drape towel over the top of the slow cooker, cover with lid. Let sit for 5 minutes before serving. 


I just used plain ground sausage. If you don’t want a lot of spice this is a good option. The cajun andouille sausage will be spicier. If you’re still nervous about spice leave out the cayenne pepper. 

This recipe can be gluten free. Use gluten free worcestershire sauce. 

You may be tempted to just use plain diced tomatoes instead of fire roasted tomatoes. The fire roasted tomatoes give the jambalaya so much flavor. I wouldn’t skip them!

I used my Ninja Auto-iQ 6 Quart Slow Cooker.* 

  • Category: Chicken
  • Method: Slow Cooker
  • Cuisine: Cajun