Add the chicken thighs, sausage, onion, bell pepper, celery, and garlic into the slow cooker.
Add the Liquids and Seasonings:
Pour in the diced tomatoes with their juice, chicken broth, and sprinkle in the Cajun seasoning, thyme, and smoked paprika (if using). Stir everything to combine. Season with salt and pepper to taste.
Cook the Jambalaya:
Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is fully cooked and the vegetables are tender.
Add the Rice:
About 30 minutes before serving, add the rice to the slow cooker. Stir to combine, then re-cover and continue cooking until the rice is tender and has absorbed the liquid.
Serve:
Once the rice is cooked, give everything a final stir. Garnish with fresh parsley if desired and serve hot.
Serving and Storage Tips:
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