This easy slow cooker gumbo recipe with chicken and sausage is simple to prepare but bold in flavor. It’s full of protein from andouille sausage, chicken thighs, and red beans, and lots of good for you ingredients like veggies and spices! Instant Pot adaption instructions also included.
I first made this recipe years ago. I had just come home from the hospital after the birth of my son, so I wasn’t doing much cooking. However, as soon as I was able, I carried my little one into the kitchen and with the help of Michael, got to work! It was a fun first foray back into cooking!
We call this dish by all different names. Red beans and rice, gumbo, cajun stew. I’m not sure how perfectly traditional this "gumbo" is. But I do know all the right flavors are there! We have andouille sausage, smoked paprika, red beans, and even a little file powder.
Soup recipes in the crock pot are so easy and turn out full of flavor! Plus, they are perfect for the fall when you are looking for a hearty, warm you up meal. Another one of my favorites is crock pot chicken pho.
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Ingredient Notes
- Jalapenos: There are 2 jalapenos in this recipe because we like the spice! You can use less if you prefer, or sub in a mild pepper, like a green bell pepper.
- Andouille sausage: Andouille sausage is a traditional ingredient in cajun and creole cooking and it is flavored with garlic and spices like paprika and cayenne. I used andouille chicken sausage, but traditional pork works great too. The andouille flavors the rest of the dish while slow cooking.
- Boneless skinless chicken thighs: You can use bone in, but just make sure to remove the bones before serving.
- Canned red kidney beans: Not all gumbos include beans, feel free to skip if they aren't your thing.
- Chicken broth: Store Bought or homemade like this slow cooker bone broth both work here. You can also use water if you prefer.
- Cajun seasoning: Cajun seasoning comes in a wide variety of spice levels, select one to suit you and your family's tastes.
- File powder: File powder, also known as gumbo file or filé powder, is a spicy herb made from the dried and ground leaves of the sassafras tree. It is a staple in cajun and creole cooking. It adds a distinctive flavor as well as has a thickening effect.
- Crushed tomatoes: The texture of crushed tomatoes is perfect, and they continue to break down while cooking for an even more concentrated flavor.
For full ingredient list and amounts, see recipe card below.
How to make gumbo in the slow cooker
Step 1. In a skillet, heat oil over medium high heat. Brown chicken thighs on both sides to give them some color, about 2-3 minutes per side.
Step 2. Place chicken into the slow cooker.
Step 3. To that same skillet, add chopped veggies and diced chicken sausages.
Step 4. Saute for 4-5 minutes to give them some color. Add to the crock pot.
These first steps are optional but add a nice flavor to the dish!
Step 5. Pour crushed tomatoes and chicken stock over top. Add drained and rinsed beans, bay leaf, salt, and spices. Stir.
Step 6. Set to low and cook for 5-6 hours or high and cook for 3-4 hours. Shred chicken and serve with a scoop of rice on top.
Recipe Notes
- One thing that isn't traditional about this crockpot gumbo recipe, is the lack of roux. Most gumbos you will find have a dark brown roux or a gumbo roux. By not having one in this slow cooker chicken gumbo, the dish is actually gluten free! If you want to add a roux, you certainly can! After browning your chicken thighs and veggies, set those ingredients to the side and add ¼ cup of additional oil to the same skillet. Over medium heat, bring oil up to temperature. Whisk in ¼ cup of flour. Cook over medium heat, stirring frequently with a wooden spoon until the roux turns a rich brown color. This can take up to 30 minutes. Pour roux over ingredients in the crockpot and finish as usual. This will also serve to thicken the gumbo, so you may need to add additional chicken stock as well.
- Not all gumbos have chicken, some have shrimp, sausage, crawfish, etc. I added chicken thighs to this crockpot version. I LOVE how chicken thighs come out in the slow cooker. They are fall apart tender and take on the flavor of whatever they are cooked in.
Instant Pot Instructions
This recipe works great in the Instant Pot as well! Here are the instructions adapted for the Instant Pot.
- Turn Instant Pot to saute function and add in olive oil. Add garlic, onions, celery, jalapenos, and carrots. Saute for 5 minutes, until onions are translucent.
- Slice andouille sausages into bite-sized pieces and add to pot to brown a little, about 5 minutes.
- Turn Instant Pot off of saute function and add in remaining ingredients and stir.
- Cover with lid and make sure the pot is in the sealing designation.
- Set on high pressure for 20 minutes. It will take some time to come up to pressure and release it's pressure.
- Allow pot to natural release before opening the lid.
- Shred chicken (it will shred very easily), and serve with rice!
Recipe FAQs
Store any leftovers in the fridge for up to 3-4 days. Reheat on the stove or in the microwave.
You get you can! There are no ingredients in gumbo that would keep it from freezing well. Just like most soups, gumbo makes a fantastic freezer meal. You can either freeze it in individual containers for easy lunches and dinners, or all together. Just making sure to allow the chicken gumbo to cool completely before placing it in airtight containers and freezing.
More slow cooker chicken recipes
If you tried this Easy Slow Cooker Gumbo Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the comments below. I love to hear from you.
Easy Slow Cooker Gumbo Recipe
Ingredients
- 4 cloves garlic minced
- 1 large yellow onion diced
- 3 celery stalks diced
- 2 carrots peeled and diced
- 2 jalapenos minced
- 1 tbsp. neutral oil
- 1 10 oz. package andouille sausage 4 sausages
- 1 lb. boneless skinless chicken thighs
- 2 15 oz. cans red kidney beans rinsed
- 2 cups chicken stock
- 1 tsp. salt
- ½ tbs. smoked paprika
- ½ tbs. Cajun seasoning
- 1 tsp. file powder
- 1 bay leaf
- 1 28 oz. can crushed tomatoes
Instructions
- In a skillet, heat oil over medium high heat. Brown chicken thighs on both sides to give them some color, about 2-3 minutes per side.
- Place chicken into the slow cooker.
- To that same skillet, add chopped veggies and diced chicken sausages.
- Saute for 4-5 minutes to give them some color. Add to the crock pot.
- Pour crushed tomatoes and chicken stock over top. Add drained and rinsed beans, bay leaf, salt, and spices. Stir.
- Set to low and cook for 5-6 hours or high and cook for 3-4 hours.
- Shred chicken and serve with a scoop of rice on top.
Notes
- You can use chicken breasts instead of chicken thighs, but chicken thighs are juicier and more flavorful.
TRINITY F GORZ
The word instapot just intimidates me right now! See so many great recipes using one! Going to have to do some more research! Don't own one yet!
Sarah
I believe in you! I was scared at first too.
Marjorie Swanson
How much chicken? Boneless or skin on?
Sounds amazing.
Sarah
Thank you for pointing this out! I have fixed the recipe. I used 1 lb. of boneless skinless, it's easiest!