Easy Crock Pot Jambalaya

Overhead look at a wooden spoon in crock pot jambalaya.

5 from 2 votes

This Easy Crock Pot Jambalaya recipe is perfect for a satisfying meal without shrimp. With a medley of smoked sausage, tender chicken, colorful bell peppers, and a blend of flavorful seasonings, this dish is a true Southern comfort classic that's easily made in the crock pot.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: American

Servings:

Calories: 379kcal

Author: Ryan Allen

Equipment

Ingredients

1 lb smoked sausage (sliced into ¼-inch thick pieces)
1 lb boneless, skinless chicken breasts (cubed into bite-sized pieces)
1 large green bell pepper (diced)
1 large red bell pepper (diced)
1 medium yellow onion (diced)
14.5 oz petite diced tomatoes
2 tsp creole seasoning
1 tsp dried oregano
3 cups low-sodium chicken broth
2 (8 oz) Zatarain's jambalaya rice mix

Instructions

Add sausage, chicken, bell peppers, onion, diced tomatoes, Creole seasoning, oregano, and chicken broth to the slow cooker. Mix until well combined.
Cover and cook on high for 3-4 hours or low for 6-7 hours. Add Zatarain's jambalaya rice mix during the last 30 minutes of cooking time.
Mix before serving and enjoy!

Notes

Traditionally, andouille sausage is used in Jambalaya. I used regular smoked sausage to keep the heat down. I suggest using the andouille sausage if you like things a little spicier.
I recommend browning the sausage in a skillet before adding it to the slow cooker for extra flavor. (This is not a necessary step.)
If you can not find Zatarain's jambalaya rice mix. You can replace this with 3 cups of cooked long-grain rice. Mix the rice in right before serving.

Nutrition