Slow cooker jambalaya soup offers big flavor with minimal work. Make it in the morning for an easy, set it and forget it dinner any night of the week.
I love a good dump and go dinner.
Who needs to add lots of fuss and complication to making meals when you can literally just through ingredients in a slow cooker, turn it on and then walk away all day?
This jambalaya is magic like that.
You just dump everything in the good ole crockpot and walk away, letting it slowly fill your house with delicious aromas all day.
All you have to do then at dinner time, is make some rice and serve this soup and you are good to go!
- Kielbasa sausage – In a pinch, you could use a mild smoked sausage.
- Rotisserie chicken – You could also use left over baked or boiled chicken.
- Veggies – For the soup, I use diced, canned tomatoes (NOT DRAINED), white onion, green bell pepper, and celery. If you have yellow or red onion, you could use those instead of the white one.
- Chicken broth – You could use regular or low sodium for the soup.
- Seasonings – You’ll need dried oregano, creole seasoning, cayenne pepper, ground thyme, garlic powder, and cracked black pepper (to taste).
- Jasmine rice – If you don’t have jasmine, you can use another white rice.
How to make
Here’s how to make this delicious soup.
Add all of the ingredients, EXCEPT the rice to the bowl of your slow cooker.
Set your slow cooker to low and cook for 7 to 8 hours.
If you like, you can set it on high and cook for 3 to 4 hours.
When it has finished cooking, add some rice to each bowl and ladle the soup into each bowl.
Storing and serving
To store, you can ladle or pour the soup into an airtight container and place in the fridge for 5 to 6 days.
Store any left over rice in a separate container.
If you want, you can freeze the soup for up to 6 months in a freezer safe container.
Tips and tricks
Here are some tips for making this soup.
- Don’t add the rice to the slow cooker. It will turn to mush!
- Don’t add rice to the slow cooker after the soup’s cooked because any leftovers you want to store will get nasty because the rice will absorb the moisture and mushy.
- Store the soup and rice separately. If needed, make more rice when serving left overs.
- This soup freezes well so you can save it for later.
- Chop all the veggies the night before, store them in the fridge, and set the soup up before going to work for an easy weeknight dinner!
Other Slow Cooker Soups You Will Love
My family loves this slow cooker jambalaya soup because it is filling and bursting with spicy flavor.
Make this soup tonight for your hungry crew.
Try one of these other soups:
- Slow Cooker Buffalo Chicken Soup
- Crockpot Chicken Parmesan Soup
- Slow Cooker Spaghetti & Meatballs Soup
- Slow Cooker Split Pea, Ham, & Barley Soup
Looking for a more traditional jambalaya recipe? Give this version a try.
If you’ve tried these SLOW COOKER JAMBALAYA SOUP or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Slow Cooker Jambalaya Soup
- 1 16 oz kielbasa sausage thinly sliced into coins
- 3-3 1/2 cups chopped rotisserie chicken
- 1 28 oz can diced tomatoes DO NOT DRAIN
- 1 large white onion diced
- 2 green bell peppers seeded & chopped
- 1 1/2 cups sliced celery
- 4 cups chicken broth
- 2 1/2 tsp dried oregano
- 4 tsp creole seasoning
- 1/4 tsp cayenne pepper
- 1/2 tsp ground thyme
- 1/2 tsp garlic powder
- cracked black pepper to taste
- 2 cups jasmine rice cooked according to package instructions
- Add all of the ingredients, EXCEPT the rice to the bowl of your slow cooker.
- Cook on low for 7-8 hours, or on high for 3-4 hours.
- Once done, add some rice to a soup bowl and ladle the soup out over top.
- Repeat for all servings.