Slow Cooker Jambalaya





Ahhhh yes. Another crockpot recipe. I’ve come to the conclusion that I cannot cook for the life of me. I’m a terrible cook. The only thing that I can do is throw things into the crockpot, make rice, and put together some sort of pasta dish. That’s about the extent of my cooking skills.

Maybe it’s because cooking various meals require so many different ingredients, most of which I don’t have on hand. Baking is easy.. you really just need chocolate chips, flour, eggs, butter, sugar, vanilla, and baking powder/soda. If you’ve got those ingredients, then you’re golden. Making a meal is always a toss up. I have half the ingredients needed in one recipe, and half the ingredients needed in another.

Hmph. Maybe I just need a bigger kitchen for more storage.

I can’t say that I’ve ever had jambalaya in my life, so I have nothing to compare this recipe to. It’s basically a meaty, tomato-y, and hearty slosh. That’s the best that I can describe it. Recipe from Plain Chicken.

Slow Cooker Jambalaya


  • 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 1 pound smoked turkey sausage, sliced
  • 1 (28 ounce) can diced tomatoes with juice
  • 3 Tbsp dried minced onion flakes
  • 1 cup chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 tsp minced garlic
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme white rice or instant rice


  1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, garlic, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
  2. Cover and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Mix in cooked rice for about 15 minutes prior to serving to warm through.




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