Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion, green bell pepper, red bell pepper, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. (If you're short on time, you can skip this step and add the raw vegetables directly to the slow cooker).1 tablespoon olive oil, 1 large onion, chopped, 1 green bell pepper, chopped, 1 red bell pepper, chopped, 3 celery stalks, chopped, 2 cloves garlic, minced
- Add the chicken thigh pieces to the skillet with the vegetables. Season with salt and pepper. Cook for 2-3 minutes per side, just until lightly browned. Remove the chicken and vegetables from the skillet. (This step helps develop flavor and texture in the chicken).1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces, to taste Salt and freshly ground black pepper
- Place the sautéed vegetables and seared chicken (or raw if you skipped the sautéing) into the insert of your 6-quart slow cooker.
- Add the undrained diced tomatoes and the undrained Rotel to the slow cooker. Pour in the chicken broth. Stir in the uncooked long-grain white rice, Cajun seasoning, dried thyme, and cayenne pepper (if using). Add the sliced Andouille sausage now, if you're using it.1 (14.5 ounce) can diced tomatoes, undrained, 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained, 4 cups chicken broth, 1 cup long-grain white rice, uncooked, 1 teaspoon Cajun seasoning, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper (optional, for extra heat), 1/2 cup sliced Andouille sausage (optional, for added flavor and authenticity)
- Season generously with salt and freshly ground black pepper. Stir everything well to ensure the rice and seasonings are evenly distributed throughout the liquid.to taste Salt and freshly ground black pepper
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and tender, and the rice is tender and has absorbed most of the liquid.
- Once cooked, carefully remove the chicken pieces from the slow cooker. Shred the chicken with two forks and then return it to the pot. Stir well to combine the shredded chicken with the rice and vegetables. Let the jambalaya rest for about 10 minutes before serving to allow the flavors to meld and the liquid to thicken slightly. Garnish with fresh parsley and serve hot, with hot sauce on the side if desired.1/4 cup chopped fresh parsley, for garnish, Hot sauce, for serving (optional)
Notes
Allow the Slow Cooker Chicken Jambalaya to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. For longer storage, cool the jambalaya completely. Portion it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
Reheating (Stovetop): Place the desired amount of jambalaya in a saucepan over medium-low heat. Add a splash of chicken broth or water to prevent drying. Stir frequently until heated through.
Reheating (Microwave): Transfer jambalaya to a microwave-safe dish. Cover loosely and heat on medium power for 1-2 minutes, stirring halfway through, until hot.
Thawing Frozen Jambalaya: Thaw overnight in the refrigerator before reheating.
