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Jambalaya is a classic Creole dish that captures the essence of Louisiana cuisine, offering a tantalizing blend of flavors and textures that reflect the cultural melting pot of the region. Originating from Spanish and French influences, this one-pot meal has evolved into various regional interpretations, yet it always remains a beloved staple in Southern cooking. The beauty of Jambalaya lies not only in its rich, savory taste but also in its versatility. With the Slow Cooker Chicken Jambalaya, the traditional recipe meets modern convenience, making it an ideal choice for busy families or anyone seeking a hearty meal with minimal effort.

Slow Cooker Chicken Jambalaya Recipe

Discover the rich flavors of Louisiana with this delicious Slow Cooker Chicken Jambalaya recipe! Enjoy a perfect blend of spices, chicken, and veggies that's not just hearty but also incredibly easy to make. Ideal for busy nights, this one-pot wonder fills your home with inviting aromas as it cooks. Experience the taste of Creole cuisine right in your kitchen! #Jambalaya #SlowCookerRecipes #LouisianaCuisine #ComfortFood #OnePotMeals #HomeCooking
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 medium onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 cup long-grain rice, rinsed

1 can (14.5 oz) diced tomatoes, with juices

3 cups chicken broth

1 tablespoon Worcestershire sauce

1 tablespoon Cajun seasoning

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon salt (to taste)

1/2 teaspoon black pepper (to taste)

1 cup frozen peas

1-2 green onions, sliced (for garnish)

Instructions
 

In the slow cooker, add the diced chicken thighs, onion, green pepper, red pepper, and minced garlic. Stir to combine.

    Add the rinsed rice, diced tomatoes (with juices), chicken broth, Worcestershire sauce, Cajun seasoning, smoked paprika, oregano, salt, and black pepper. Stir well to ensure everything is evenly distributed.

      Cover the slow cooker with the lid and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and the rice is tender.

        About 30 minutes before serving, stir in the frozen peas. Replace the lid and allow to cook until heated through.

          Once cooked, fluff the jambalaya with a fork. Serve hot, garnished with sliced green onions.

            Prep Time: 15 mins | Total Time: 7 hrs 15 mins | Servings: 6