Slow Cooker Chicken and Sausage Gumbo

If you’re craving something hearty and full of flavor, this slow cooker chicken gumbo with sausage is a wonderful choice! Tender chicken, savory sausage, and vegetables come together in a comforting dish inspired by the flavors of Louisiana.

I love using the slow cooker for recipes like this because it gives the ingredients time to develop flavor without requiring me to stand over the stove all afternoon. It’s a great meal to start earlier in the day and enjoy with the family at dinnertime.

Serve it over a scoop of rice for a satisfying dinner. And if you enjoy a little extra heat, you can always add your favorite hot sauce at the table!

Slow Cooker Chicken and Sausage Gumbo

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This slow-cooker chicken and sausage gumbo uses a butter-and-flour roux and a mix of chicken, andouille, bell peppers, onion, celery, and okra. The dish cooks on low for 3 1/2 to 5 hours in a 10‑quart slow cooker (or use the slow-cooker insert on the stovetop to make the roux). Serve over cooked rice; the recipe makes about 8 servings.

Why you’ll love this

• Hands-off slow-cooker finish
• Peanut-butter-colored roux made on the stovetop or in the removable insert
• Adjustable cook time for firmer or softer vegetables
• Includes a short how-to video from Dr. J

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Servings: 8

Course: Main Course

Cuisine: Cajun & Creole

Ingredients Equipment Method Video

Ingredients

  

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• 1.5 -2 lbs. boneless skinless, chicken thighs (680.4–907.2 g)
• 12- ounces andouille sausage (340.2 g)
• 2, bell peppers diced
• 2 medium or 1 large onion diced
• 2 celery ribs sliced
• 8- ounces fresh or frozen okra sliced (226.8 g)
• 2 large garlic cloves minced
• 2, 14.5- ounce cans diced tomatoes (1 × 411.1 g each)
• 4 C low-sodium chicken stock or broth (960 mL)
• 1 T file powder (15 mL)
• ½ T dried thyme (7.5 mL)
• ½ T dried oregano (7.5 mL)
• 2 dried bay leaves
• 2 tsp. kosher salt (10 mL)
• 1 tsp. ground black pepper (5 mL)
• ½ C unsalted butter (120 mL)
• ½ C all-purpose flour (about 60 g)
• *4 C cooked rice

Equipment

• Slow Cooker

Method

 

1. Note: I like my ingredients chunky in this recipe. You can size your ingredients to your liking.
2. I like to prep all my ingredients before I get started on my recipes. First, clean the chicken of excess fat and then cut into bite sized pieces. Slice the sausage into ½ inch circles. I like to dice my bell peppers and onions into bite sized chunks for this dish. You then want to slice your celery and okra into ½ inch pieces.
3. I use a 10-quart slow cooker. The insert can go onto the stovetop. If your slow cooker doesn’t have this function, just cook your roux in a sauté pan.
4. Begin by heating your pan over medium heat, add your butter. Once the butter has melted and begun to bubble, slowly add your flour to incorporate into the butter and reduce the heat to medium low. To make a proper peanut butter colored roux, this process will take approximately 20 minutes. This does require a bit of patience but it’s so worth it. Keep stirring the flour and butter mixture until you reach the desired rich color. You don’t want to walk away during this process.
5. Once your roux is done, shut off your stove and put your pan into its base or pour your roux into the slow cooker.
6. It’s now time to put it all together and let the slow cooker do its magic. Add your chicken stock, diced tomatoes, minced garlic, file powder, thyme, oregano, bay leaves, salt, and pepper to the slow cooker. Give this all a good stir to combine. Finally, add your chicken, sausage, bell peppers, onions, celery, and okra. Stir till it’s all combined. Cover and turn your slow cooker on low and cook for 3 ½ to 5 hours. We like our veggies a bit on the crunchy side, so ours was done at 3 ½ hours. If you like your veggies softer, cook for 4 ½ to 5 hours. Serve over rice.

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Tips for Making Slow Cooker Chicken Gumbo

Build Flavor Before Slow Cooking

One of the things I love about Cajun-inspired cooking is how much flavor comes from simple ingredients. Onion, celery, and bell pepper are often called the Cajun trinity, and they make a wonderful foundation for gumbo.

If your recipe calls for sautéing the vegetables or browning the sausage before adding them to the slow cooker, it’s worth taking the extra time.

Keep the Chicken Tender

Follow the cooking time in the recipe card and check that the chicken reaches an internal temperature of 165°F (74°C). If you’re using chicken breasts, avoid cooking them longer than necessary because they can become dry.

Adjust the Seasoning at the End

Sausage and Cajun seasoning can both contribute salt and spice. I recommend tasting the gumbo before serving and adjusting the seasoning only after everything has finished cooking.

Serve It with Rice

A scoop of fluffy white rice is a classic accompaniment to gumbo. I like serving the rice separately so everyone can add as much or as little as they want.

Frequently Asked Questions

What kind of sausage works best in gumbo?

Andouille sausage is a traditional choice for Louisiana-style gumbo because of its smoky, spicy flavor. If you prefer something milder, smoked sausage can also work well.

Can I make chicken and sausage gumbo ahead of time?

Absolutely! This is a great dish to prepare ahead. Store the cooked gumbo in an airtight container in the refrigerator, then reheat thoroughly before serving.

Can I freeze leftover gumbo?

Yes! Gumbo generally freezes well. Let it cool promptly, divide it into freezer-safe containers, and freeze the gumbo separately from the rice for the best texture.

How can I make gumbo spicier?

Try adding a little more Cajun seasoning or hot sauce, but taste as you go. You can also let everyone adjust the heat in their own bowl.

What should I serve with gumbo?

Besides rice, I love serving gumbo with cornbread, a simple green salad, or crusty bread.

More Recipes to Try

If you enjoy this comforting gumbo, here are a few more recipes from my kitchen:

• Instant Pot Red Beans and Rice with Andouille Sausage — A Louisiana-inspired favorite with smoky sausage, red beans, and Cajun seasonings.
• Easy White Chicken Chili — A hearty one-pot meal with shredded chicken, white beans, and green chiles.
• Bread Machine Cornbread — An easy homemade cornbread that’s perfect alongside a warm bowl of gumbo.
• Spicy Cheddar Cornbread in a Bread Machine — Cheesy cornbread with mild green chiles for a delicious savory side.

I love recipes that make it easier to put a hearty homemade dinner on the table, and this gumbo is a wonderful one to add to your slow cooker collection!