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Mom’s Slow Cooker Jambalaya

  • Author: Mix and Match Mama
  • Prep Time: 5 minutes
  • Cook Time: All day
  • Total Time: 44 minute
  • Yield: 4 to 6


My mom’s jambalaya is so easy because the slow cooker does all of the work!  Your family will love this one!


  • 1 pound chicken breasts, cut into pieces
  • 8 oz sausage links, cut into one inch pieces
  • 1 (14 oz) can diced tomatoes
  • 1 (10 oz) can Rotel
  • 2 (14 oz) cans chicken broth
  • 1 tablespoon Cajun Creole seasoning
  • 1 teaspoon Cumin
  • 1½ cups long grain rice (see below for more details)
  • a couple of handfuls of frozen shrimp, optional
  • chopped parsley or cilantro to garnish, optional


  1. In your slow cooker, layer chicken, sausage, tomatoes, Rotel, chicken broth and seasoning.
  2. Cook on low 6 to 8 hours or on high 3 to 4 hours.  If you’re using a standard long grain rice (not fast cooking), then one hour before you’re ready to eat, add rice in and cover back up.  If you’re using quick cooking rice, then add in about 20 minutes before you’re ready to eat.  Add shrimp in the last 10 minutes before you’re ready to eat.  You can garnish with a bit of chopped parsley or cilantro (or even basil!) too if you like!
  3. That’s it! Done!  As for the sausage, you could use any type you like.  I prefer a nice smoky pork sausage but you could use Andouille, chicken sausage, turkey sausage…whatever you prefer.


If you’re making this gluten-free, make sure you check your rice and verify it’s certified g-free (not all are).  Here’s a bonus…you could make this exact meal on the stove-top using the chicken, sausage and shrimp but cheating and using Zatarain’s Jambalaya mix instead of your own rice and seasoning.  That’s the perfect, easy week-night supper.