Slow Cooker Jambalaya

Makes 8-10 servings; 1 cup each serving

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  • 1 large onion
  • 1 bell pepper
  • 3 stalks celery
  • 13 ounces smoked turkey sausage links
  • 2 boneless skinless chicken breasts, about 1½ pounds
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons dried oregano
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried thyme
  • 1 28-ounce can diced tomatoes
  • 2 cups low sodium chicken broth


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Peel and cut onion into small pieces.
  3. Wash and cut bell pepper into small pieces.
  4. Wash celery and cut into small slices, discard white root ends.
  5. Cut sausage links into slices about ½-inch thick. Add to slow cooker
  6. Trim fat from chicken and place in bottom of slow cooker.
  7. Wash your hands well with soap and warm water for at least 20 seconds.
  8. Add onion, bell pepper, celery, sausage, Cajun seasoning, oregano, cayenne pepper, and thyme to ingredients in slow cooker.
  9. Top ingredients in slow cooker with diced tomatoes and chicken broth. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken reaches internal temperature of 165°F. Remove chicken breasts and place on cutting board. Let cool for about 10 minutes, then shred chicken with 2 forks. Add chicken back to slow cooker and stir ingredients. Serve over ½ cup cooked rice.
  10. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.