Crockpot Chicken Jambalaya

Today is my first post as a member of Pass the Cookbook Club, a group of cooking enthusiasts that I became familiar with last year. The concept behind the group is simple, each month members post and share recipes from a randomly selected cookbook. This month the book chosen was, Cooking Up a Storm, which is a collection of recipes that were lost and found from the Times-Picayune of New Orleans after Hurricane Katrina. I decided to make this Crockpot Chicken Jambalaya, my adaptation of the Chicken and Sausage Jambalaya.

Crockpot Chicken Jambalaya | It Bakes Me Happy

I don’t normally do a lot of crockpot cooking, it usually ends up badly for me. Like the last time I cooked a roast and ended up with a killer steam burn on my thumb that took 2 weeks to heal. But I decided that this Chicken Jambalaya was just the thing to get me over my traumatic experience. It’s a super easy and delicious meal that your whole family will love and since its made in the crockpot it’s practically effortless! I served mine with a side of this Creamed Corn Cornbread I shared on Monday and some steamed broccoli. It was a really hearty and satisfying meal, next time I make it I plan on adding some extra spice to really up the flavor and give it a bit of a kick. All in all I would say my first month in the club was a success!

Pass the Cook Book Club

Are you interested in Pass the Cookbook  Club? You don’t need a blog to be a part of the group. All  you need is a desire to cook and to enjoy doing so, visit the Facebook page and request to join. I hope you’ll try this Crockpot Chicken Jambalaya soon, enjoy!

Crockpot Chicken Jambalaya

Prep Time: 10 minutes

Cook Time: 3 hours, 50 minutes

Total Time: 4 hours

Yield: 6 servings


  • 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


  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.


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

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  1. says

    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!

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