Slow Cooker Chicken Chorizo Jambalaya: The Effortless 1-Pot Cajun Feast

If you’ve ever dreamed of serving up a flavour-packed Cajun classic without spending hours in the kitchen, this slow cooker chicken chorizo jambalaya is your ticket to dinnertime glory. Bursting with smoky Spanish chorizo, tender chicken, aromatic spices, and perfectly cooked rice, it’s a dish that feels indulgent yet requires minimal hands-on effort.

The slow cooker does all the heavy lifting, allowing the ingredients to slowly mingle into a deeply savoury, soul-warming meal. The result? Comfort food that’s perfect for cosy evenings, casual entertaining, or simply batch-cooking for the week ahead.

For another rich and comforting rice dish, try our Seafood Paella Recipe – full of fresh shellfish and saffron.

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The Origins of Jambalaya

Jambalaya has roots in Louisiana’s melting pot of cultures, drawing influence from French, Spanish, and West African cooking. Traditionally, it’s a rice-based dish flavoured with the “holy trinity” of onion, celery, and bell pepper, plus a blend of spices, protein, and sometimes seafood.

The addition of Spanish chorizo gives our slow cooker version a bold, smoky edge, while chicken provides a tender, mild backdrop to let those spices shine. It’s a cross-cultural twist that works beautifully in a home kitchen.

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Why Use a Slow Cooker?

While traditional jambalaya is cooked on the hob, using a slow cooker offers several advantages:

• Hands-free cooking: Once everything is in the pot, you can step away and let it do its thing.
• Deep flavour infusion: Long, slow cooking allows spices and aromatics to develop complexity.
• Tender proteins: Chicken and chorizo become meltingly soft without drying out.
• Minimal washing up: It’s a one-pot meal from start to finish.

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Ingredients (Serves 6 Generously)

Protein:

• 300g boneless, skinless chicken thighs, cut into bite-sized pieces
• 150g Spanish chorizo, sliced into ½ cm rounds

Vegetables:

• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced

Rice & Liquids:

• 300g parboiled long-grain rice (helps prevent clumping)
• 750ml low-sodium chicken stock
• 400g canned chopped tomatoes

Seasonings:

• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp ground black pepper
• 1 tsp salt (or to taste)
• 2 bay leaves

Optional Garnishes:

• Fresh parsley, chopped
• Lemon wedges for serving

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Equipment Checklist

To make this recipe foolproof, you’ll need:

• A 6-litre slow cooker (big enough to prevent overflow when rice expands)
• Sharp chef’s knife
• Cutting board
• Wooden spoon or silicone spatula

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Step-by-Step Method

1. Prep Your Ingredients
Cut your chicken and vegetables into similar-sized pieces to ensure even cooking. Thinly slice the chorizo to maximise its smoky oil release into the dish.

2. Build the Base Flavours
Layer the onion, peppers, celery, and garlic in the slow cooker first. This allows them to gently sweat and flavour the cooking liquid.

3. Add Protein and Spices
Place the chicken and chorizo on top of the veg. Sprinkle in smoked paprika, oregano, cayenne, black pepper, salt, and the bay leaves.

4. Pour in Liquids
Add the chopped tomatoes and chicken stock. Stir gently to combine, keeping the layers somewhat intact.

5. Cook Slowly

• Low setting: 4–5 hours
• High setting: 2–2.5 hours

6. Add the Rice
About 40 minutes before serving, stir in the rice. Cook until tender, checking occasionally so it doesn’t overcook.

7. Garnish and Serve
Remove bay leaves, adjust seasoning, and top with parsley and lemon wedges.

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Tips, Tricks & Secrets

• Brown the chorizo first in a dry pan for 2–3 minutes to intensify its smokiness.
• Parboiled rice resists clumping better than regular long-grain.
• Avoid constant stirring once the rice is in — it can break the grains and turn the dish gluey.
• Balance acidity with a pinch of sugar or splash of Worcestershire sauce.
• Want more heat? Add fresh chilli slices along with the peppers.

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Variations to Try

• Seafood Twist: Stir in prawns during the last 10 minutes for a Creole-inspired surf-and-turf version.
• Veggie Option: Swap chicken for chickpeas and add extra peppers, okra, or mushrooms.
• Spicy Chorizo Boost: Use picante chorizo instead of mild for an extra fiery kick.

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Serving Suggestions

Pair your slow cooker chicken chorizo jambalaya with:

• Crusty bread for mopping up the sauce.
• A crisp green salad to cut through the richness.
• Cornbread muffins for a Southern touch.

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Storage & Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze in portions for up to 2 months.
• Reheat: Warm gently on the hob with a splash of stock or water to loosen the rice.

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Frequently Asked Questions

Can I make it spicier?
Yes — increase cayenne or add diced chillies when cooking.

Can I use chicken breast instead of thighs?
You can, but thighs stay juicier after slow cooking.

Can I cook the rice separately?
Absolutely. Add cooked rice to bowls and ladle the jambalaya over for more control over texture.

For more insight on perfecting rice texture in slow cooker recipes, check out this guide from Serious Eats.