Start by dicing the chicken breast into bite-sized pieces. Peel and devein the shrimp if not already done. Chop the onion, bell peppers, and green bell pepper. Mince the garlic cloves and slice the turkey sausage. Having everything prepped makes the cooking process seamless.
Heat the olive oil in a sauté pan over medium heat. Add the sliced turkey sausage and cook until browned, about 4-5 minutes. Remove the sausage and set aside. In the same pan, add the chopped onion, bell peppers, and garlic. Sauté until softened and fragrant, about 3-4 minutes. This step enhances the flavors before adding everything to the slow cooker.
Into the slow cooker, add the diced chicken breast, sautéed sausage and vegetables, undrained diced tomatoes, long-grain rice, Cajun seasoning, dried thyme, paprika, salt, and pepper. Pour in the chicken broth and give everything a good stir to combine.
Cover and cook on low for 5-6 hours or on high for 3-4 hours. The chicken will become tender, and the rice will absorb the flavorful broth. Avoid opening the lid frequently as it extends the cooking time.
About 20 minutes before the cooking time ends, stir in the peeled and deveined shrimp. Cover and continue cooking until the shrimp turn pink and are cooked through. This prevents overcooking the shrimp, keeping them juicy and tender.
Once done, stir the jambalaya gently. Garnish with sliced green onions and chopped fresh parsley for a pop of color and freshness. Serve warm and enjoy the rich, spicy flavors!