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It Bakes Me Happy

February 27, 2014 By Emily 22 Comments

Crockpot Chicken Jambalaya

Filed Under: main dish Tagged With: chicken, dinner, green peppers, main dish, onion, rice, slow cooker

Tender seasoned rice and chicken come together effortlessly in this Crockpot Chicken Jambalaya; it makes for an easy, delicious meal your whole family will love!

Crockpot Chicken Jambalaya | It Bakes Me Happy

Happy August you guys! This month my blogging friends and I have your best interests in mind and we’re sharing Easy Crockpot Dinner Recipes. Truth be told, I don’t normally do a lot of cooking in the slow cooker. I actually gave mine away to a friend a few months ago. Last year I received an Instant Pot for my birthday and I’ve fallen in love with it, plus it has a slow cook setting so I couldn’t justify having two gadgets that could do the same job. Since back to school is coming fast that means its about to get a lot more busy around here. So today I am sharing one of my favorite slow cooker meals, Crock Pot Chicken Jambalaya.

This recipe is an adaptation of Chicken and Sausage Jambalaya from the book, Cooking Up a Storm. An easy, delicious meal your whole family will love. Plus since its made in your slow cooker / crockpot it’s practically effortless! I served mine with a side of this Creamed Corn Cornbread and some steamed broccoli, the real win is there wasn’t much left over. It made for a really hearty and satisfying meal, I think next time I make it I will add some extra spice to really up the flavor and give it a bit of a kick. I hope you’ll try this Crockpot Chicken Jambalaya soon, enjoy!

Crockpot Chicken Jambalaya | It Bakes Me Happy

2 votes

Print

Crockpot Chicken Jambalaya

Prep 10 mins

Cook 3 hours, 50 mins

Total 3 hours, 60 mins

Author Emily

Yield 6 servings

Ingredients

  • 2 boneless skinless chicken breast halves, about 1 lb, cut into 1” cubes
  • 1 ½ tsp Creole or Cajun seasoning
  • 2 Tbs cooking oil
  • 2 c chopped onion, celery, red and green pepper mix, frozen
  • 3 c water
  • 2 Tbs tomato paste
  • 1 c long grain rice

Instructions

  1. Season the chicken and place in a large skillet with the cooking oil at medium heat; until evenly brown, about 5 minutes.
  2. Set your crockpot on low and add the chicken, vegetable mix, water and tomato paste.
  3. Cook for 3 1/2 hours.
  4. Add the rice, and let cook and additional 20 minutes.
  5. The rice should be tender and absorb most of the liquid.
  6. Fluff the mixture with a fork and serve.

Notes

Recipe adapted from Chicken and Sausage Jambalaya in Cooking Up a Storm

Courses main dish

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Comments

  1. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    February 28, 2014 at 12:14 pm

    Making it in the slow cooker … brilliant! I’m saving this idea for the next time I make jambalaya.

    Reply
    • Emily says

      February 28, 2014 at 3:29 pm

      Thank you Christiane, I hope you’ll enjoy it!

      Reply
  2. kita says

    February 28, 2014 at 9:33 pm

    Oh no! What did you do to your thumb last time? I love my slow cooker – and love that you turned this into a slow cooker meal! Way to make it weeknight epic!
    Welcome to the club! I think your jambalaya looks like a killer first post and I can’t wait to see what you make next month!

    Reply
    • Emily says

      March 1, 2014 at 12:35 pm

      Thank you Kita. I had so much fun, I can’t wait for next month!

      Reply
  3. Zainab @ Blahnik Baker says

    March 3, 2014 at 12:49 am

    You used your slow cooker? That’s such a great idea!! I need to make this jambalaya. I love that you took the sausage out of the recipe. I will be using your adaptations!

    Reply
    • Emily says

      March 3, 2014 at 7:12 am

      Thank you, Zainab it was so easy, you’re going to love it!

      Reply
  4. Jillian-NewsAnchorToHomemaker says

    March 6, 2014 at 9:19 am

    This looks so good…and easy too! My favorite combination 🙂

    Reply
    • Emily says

      March 6, 2014 at 2:12 pm

      Thank you Jillian!

      Reply
  5. Andi @ The Weary Chef says

    March 8, 2014 at 7:13 pm

    I love how simple this is, Emily! I am so sorry to hear about your burn and hope that it is the end to your slow cooker injuries! Have a nice weekend 🙂

    Reply
    • Emily says

      March 9, 2014 at 9:52 pm

      Ha ha, Andi I am fine now, just mentally scarred a bit from that day 🙂

      Reply
  6. Tara says

    August 1, 2018 at 1:05 pm

    Such a smart idea to make Jambayala in the slow cooker! Thanks for sharing your amazing recipe 🙂

    Reply
  7. Becky Tarala says

    August 3, 2018 at 1:20 pm

    I seriously love anything with cajun seasoning. I bet my family is going to love this. 🙂

    Reply

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