Pour in the diced tomatoes (with their juices) and chicken broth. Stir in the Cajun seasoning, adding more to taste if you like extra spice. Season with a pinch of salt and pepper.
Cook:
Cover the slow cooker and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is cooked through and tender.
Add Rice:
About 30 minutes before serving, stir in the long-grain rice. Make sure the rice is fully submerged in the liquid. Cook on high for another 25–30 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
Add Shrimp (Optional):
If using shrimp, add them to the slow cooker during the last 10–15 minutes of cooking. Stir gently and cook until the shrimp turn pink and are cooked through.
Taste and Adjust:
Taste the jambalaya and adjust the seasoning with additional Cajun seasoning, salt, or pepper if needed.
Serve:
Ladle the jambalaya into bowls and garnish with chopped parsley or green onions for a fresh touch. Serve hot and enjoy!
This Slow Cooker Jambalaya is a hearty, flavorful, and fuss-free way to enjoy a classic dish. Perfect for busy days or gatherings! 🥘✨
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