Mini Crockpot Jambalaya

This Mini Crockpot Jambalaya is a flavorful, hearty meal packed with chicken, smoked sausage, vegetables, and rice. It’s a smaller-batch version of the classic Louisiana-inspired dish, making it perfect for a cozy family dinner without a huge amount of leftovers.

Ingredients

• 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 8 oz (225 g) smoked sausage, sliced
• 1 cup long-grain white rice
• 1 small onion, diced
• 1 small bell pepper, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, with juices
• 1½ cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon Cajun seasoning
• ½ teaspoon dried thyme
• ½ teaspoon oregano
• ½ teaspoon black pepper
• ¼ teaspoon salt, or to taste
• 1 bay leaf
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley
• Hot sauce, optional

Directions

1. Brown the Chicken and Sausage

Heat the olive oil in a skillet over medium-high heat.

Add the chicken and cook for 3–4 minutes, stirring occasionally, until lightly browned.

Add the sliced sausage and cook for another 2–3 minutes.

Transfer everything to a 3–4-quart slow cooker.

2. Add the Vegetables

Add the onion, bell pepper, celery, and garlic to the slow cooker.

3. Add the Remaining Ingredients

Stir in the diced tomatoes, chicken broth, paprika, Cajun seasoning, thyme, oregano, black pepper, salt, and bay leaf.

4. Cook the Jambalaya Base

Cover and cook on LOW for 3–4 hours or HIGH for about 2 hours, until the chicken is cooked through and tender.

5. Add the Rice

For the best texture, add the uncooked rice during the final 45–60 minutes of cooking rather than cooking it for the entire slow-cooking period.

Stir the rice into the mixture, cover, and cook until the rice is tender and has absorbed much of the liquid.

Check occasionally and add a small amount of extra broth if needed.

6. Finish and Serve

Remove the bay leaf.

Taste and adjust the Cajun seasoning, salt, and pepper.

Stir in fresh parsley and add hot sauce if desired.

Serve immediately while hot.

Recipe Tips

• Long-grain white rice works best for this recipe.
• Don’t add the rice at the beginning, as it can become overly soft during several hours in the slow cooker.
• Chicken thighs stay especially juicy, but chicken breast can also be used.
• Add shrimp during the final 15–20 minutes for a seafood variation.
• Adjust the Cajun seasoning according to how spicy you like your jambalaya.
• Smoked sausage adds a wonderful smoky flavor to the dish.
• Leftovers can be refrigerated in an airtight container for 3–4 days.

Prep & Cooking Time

Prep Time: 15 minutes
Cook Time: 3–4 hours on LOW
Servings: 4–5

Meta Description

Make easy Mini Crockpot Jambalaya with tender chicken, smoked sausage, rice, tomatoes, peppers, celery, and Cajun spices. A flavorful small-batch slow cooker dinner.