One of the best ways to cook Chicken And Chorizo Jambalaya is in the slow cooker, as you will only need one pot. Put everything in it except the rice, and you’re ready to go.

Making Chicken And Chorizo Jambalaya in the slow cooker is easy, you just add cubed chicken breasts, sliced chorizo, chopped veggies, and spices, then cook on low for 6-8 hours before mixing in rice and cooking for another 30-45 minutes.

Now, I invite you to explore the recipe in detail below. Not only is it incredibly easy to follow, but it also guarantees a deliciously satisfying meal.

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How do I prevent the rice from becoming mushy in the slow cooker?

To avoid mushy rice, ensure you add it towards the end of the cooking process, giving it just enough time to cook through (usually 30-45 minutes on high) without overcooking.

What can I use instead of Cajun spice for seasoning?

If you don’t have Cajun spice, you can create a similar flavor profile using a mix of paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and black pepper. Adjust the proportions to your taste.

Slow Cooker Chicken And Chorizo Jambalaya Ingredients

• 2 chicken breasts, cubed for easy bites
• 100 g (about 3.5 oz) of chorizo sausage, sliced to unleash its spicy flavors
• 1 onion, finely chopped
• 2 teaspoons of garlic, crushed
• 2 stalks of celery, chopped, for a bit of crunch
• 1 large red bell pepper, sliced
• 400 g (roughly 14.1 oz) of crushed tomatoes, for a tangy sauce base
• 1 tablespoon of Cajun spice, to bring the heat and depth
• 1 cup of chicken stock
• 1 cup of long grain rice

How To Make Slow Cooker Chicken And Chorizo Jambalaya

1. Combine the Base: In your slow cooker, toss in the cubed chicken breasts, sliced chorizo sausage, chopped onion, crushed garlic, chopped celery, and sliced red bell pepper. The crushed tomatoes come next, followed by a generous tablespoon of Cajun spice. Give everything a good mix to ensure the spices are evenly distributed and all the ingredients get acquainted.
2. Slow Cook to Perfection: Set your slow cooker to low and let the magic happen for 6-8 hours. This is where patience pays off, as the low and slow cooking melds the flavors together beautifully, creating a base that’s rich and deep in flavor.
3. Add the Rice: After those hours have passed and the aroma has you peeking into the slow cooker every few minutes, turn up the heat to high. It’s time to add the long grain rice into the mix. Stir it in and let it cook for 30-45 minutes. This is when the rice absorbs all the juices, becoming tender and flavorful.
4. Season and Serve: Before serving, taste your jambalaya and season with salt and pepper to your liking. This final touch ensures the flavors are just right.
5. Enjoy Your Creation: Ladle the warm jambalaya into bowls, maybe sprinkle a little green onion or parsley on top for color, and enjoy the fruits of your minimal labor.

Recipe Tips

• Brown Your Meats First: Searing chicken and chorizo before adding them to the slow cooker enhances their flavor and texture.
• Deglaze the Pan: After browning the meats, deglaze the pan with a bit of chicken stock to capture all the flavorful bits for the jambalaya.
• Rinse the Rice: Rinse long grain rice under cold water before adding it to the slow cooker to prevent it from becoming mushy.
• Vegetable Size Matters: Chop vegetables like onion, bell pepper, and celery uniformly to ensure they cook evenly throughout the dish.
• Adjust the Heat: If you prefer a milder jambalaya, reduce the amount of Cajun spice or choose a less spicy chorizo sausage.

Recipe Variations

• Seafood Delight: Add shrimp or crawfish in the last hour of cooking for a delightful seafood twist on the classic recipe.
• Vegetarian Version: Swap chicken and chorizo for a mix of beans and extra vegetables like zucchini and mushrooms for a hearty vegetarian option.
• Rice Swap: Substitute long grain rice with quinoa or cauliflower rice for a different texture or a lower-carb alternative.
• Spicy Kick: Incorporate a diced jalapeño or a dash of cayenne pepper for those who love an extra spicy kick in their jambalaya.
• Tomato Twist: Try using diced fresh tomatoes instead of crushed for a chunkier texture and a fresher tomato flavor in the dish.

What To Serve With Chicken And Chorizo Jambalaya

Pairing Chicken and Chorizo Jambalaya with sides like Grilled Corn on the Cob, Cornbread, a Tossed Green Salad, Easy Tomato Cucumber Salad, and Garlic Parm Grilled Oysters offers a delightful mix of flavors and textures that complement the main dish beautifully​

How To Store Chicken And Chorizo Jambalaya

In The Fridge: For storing in the fridge, cool the jambalaya at room temperature (but not longer than two hours for safety). Then, transfer it into airtight containers and refrigerate. This dish keeps well for up to four days when stored properly. Ensure it’s sealed to avoid absorbing other flavors from the fridge.

In The Freezer: Chicken and Chorizo Jambalaya can be frozen, extending its enjoyment. Cool it down, place it in freezer-safe containers or bags, and freeze. It maintains quality for about three months. Thaw in the fridge overnight when ready to enjoy again. Freezing in portion-sized containers can make reheating more convenient.

How To Reheat Chicken And Chorizo Jambalaya

To reheat your Chicken And Chorizo Jambalaya, opt for the stovetop or microwave for best results. For the stovetop, place it in a pan, add a little water or chicken stock to prevent drying out, and warm over medium heat until heated through.

In the microwave, cover the jambalaya and heat on high, stirring occasionally, until thoroughly warm. Both methods should aim for an internal temperature of 165°F to ensure it’s safely reheated.

Check out More Slow Cooker Recipes:

• Slow Cooker Pat’s Scouse
• Slow Cooker Chicken Balti
• Slow Cooker 3 Ingredient Fudge