This Crockpot Chicken Gumbo is the kind of meal that feels like a warm Southern hug after a long day. It’s brimming with tender chicken, smoky andouille sausage, fresh veggies, okra, and hearty brown rice—all slow-cooked to perfection in a flavorful, lightly spicy broth. It’s everything you want in a cozy, one-pot meal and is even better the next day.
Why You’ll Love It
This gumbo is the ultimate set-it-and-forget-it meal. Just sear your chicken for extra flavor, toss everything into the slow cooker, and go about your day while it works its magic. You’ll come home to a kitchen that smells incredible and a hearty, complete meal ready to serve. It’s perfect for feeding a family on a busy weeknight or for hosting a casual gathering—just set it to warm and let everyone help themselves.
Ingredients
- Chicken – Boneless, skinless thighs or breasts work. Searing them first adds incredible depth.
- Andouille Sausage – For that signature smoky, spicy Cajun kick. Kielbasa, Italian, or chicken sausage work in a pinch.
- Okra – A natural thickener that melts into the stew without any slime.
- Brown Rice – Added right into the gumbo for a true one-pot meal.
- Canned Tomatoes – Crushed by hand for a rustic texture. Fresh tomatoes work too if peeled and seeded.
- The Holy Trinity – Onion, bell pepper, and celery—this classic Cajun base builds rich flavor.
- Garlic – Because no gumbo is complete without it.
- Fresh Rosemary – Adds a subtle, fragrant herbal note.
- Thyme and Sage – Earthy, savory seasonings that round everything out.
- Gumbo Filé Powder – Made from sassafras leaves, it thickens and adds that authentic gumbo finish.
- Salt – Essential for balancing all those big flavors.
Tips and Tricks
- Sear the Chicken – Don’t skip this step! Browning the meat first layers in tons of extra flavor.
- Crush Tomatoes by Hand – For that chunky, rustic texture that makes the stew feel homemade.
- Use Frozen Okra – Easy to find and works beautifully. Fresh is even better if you can get it.
- Stir in Filé Powder at the End – It doesn’t need to cook, just swirl it in before serving for the perfect thick finish.
- Add Heat if You Like – A few dashes of Tabasco or your favorite hot sauce at the table lets everyone control their spice level.
Flavor Variations
- Seafood Gumbo – Swap chicken for shrimp or crawfish, add them in the last 30 minutes so they don’t overcook.
- Turkey Sausage – For a leaner option that still brings smoky flavor.
- Vegetarian – Omit the meat entirely, double the okra, add extra bell peppers and zucchini, and use veggie broth.
- Spicier Version – Add cayenne, smoked paprika, or a sliced jalapeño to the pot.
Make Ahead Tips
- Prep the Night Before – Chop all veggies and sear the chicken ahead. Store in the fridge and dump it all in the slow cooker in the morning.
- Freezer Meal – Combine all raw ingredients in a freezer bag (except rice and filé). Freeze flat, then thaw and cook in the slow cooker.
Serving Suggestions
- With Bread – A crusty loaf, cornbread, or rolls to mop up all that flavorful broth.
- Over White Rice – Even though there’s rice in the gumbo, ladling it over extra rice makes for an even heartier dish.
- With a Simple Salad – Something green and crisp balances the richness of the gumbo.
- Hot Sauce on the Side – Let everyone doctor their bowl with a few shakes of Tabasco.
Storage
- Refrigerate – Cool completely, then store in an airtight container for up to 4 days.
- Freeze – Transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat – Warm gently on the stovetop, stirring occasionally. You can also microwave individual portions until steaming hot.
FAQs
Do I really need to sear the chicken first?
While you can skip it if pressed for time, searing adds deep, caramelized flavor you’ll miss if you don’t.
Can I use white rice instead of brown?
Absolutely. Just keep in mind it will soften more over the long cooking time. If you prefer firmer grains, cook it separately and add before serving.
What if I can’t find gumbo filé powder?
You can skip it, but it really does add that classic Louisiana flavor and thickness. Look for it in the spice aisle or online.
Can I make it on the stove instead of a slow cooker?
Sure! Just follow the same steps in a large Dutch oven. Simmer gently for about an hour, stirring occasionally until flavors meld.
Final Thought
This Crockpot Chicken Gumbo is my kind of comfort food: easy to make, incredibly satisfying, and filled with big, bold flavors that warm you from the inside out. It’s a dish that brings everyone to the table, and once you try it, I’m betting it’ll become a staple in your kitchen, too. Enjoy every hearty, smoky, soul-soothing spoonful!
Crockpot Chicken Gumbo
This Crockpot Chicken Gumbo is the kind of meal that feels like a warm Southern hug after a long day.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 (28-ounce) can whole tomatoes or 3 large tomatoes, peeled and seeded
- 2 cups diced green bell peppers
- 2 tablespoons chopped garlic, about 4 cloves
- 1/2 cup long grain brown rice
- 1 pound boneless, skinless chicken thighs
- 1 large onion, diced
- 1 sprig rosemary
- 4 cups reduced sodium chicken broth
- 8 ounces Andouille sausage, cut into 1/2-inch slices
- 2 cups sliced fresh or frozen okra
- 2 cups diced celery
- 1 tablespoon rubbed sage
- 1 teaspoon dry thyme
- 1 teaspoon salt
- 1 tablespoon gumbo file
- Tabasco for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs on both sides until browned, about 2 to 4 minutes per side. Once browned, transfer the chicken to the insert of a large slow cooker.
- Hand-crush the canned tomatoes directly into the slow cooker, including any liquid from the can. Add the diced onion, rosemary, chicken broth, sliced sausage, okra, celery, bell peppers, brown rice, sage, garlic, thyme, and salt.
- Set the slow cooker to low for 8 hours or high for 4 hours. Let the gumbo cook undisturbed until the timer goes off.
- Once cooked, remove the rosemary sprig and stir in the gumbo file for that classic earthy flavor.
- Ladle into bowls and serve hot with a splash of Tabasco on top, if you like a little heat.
Notes
- To peel and seed fresh tomatoes: Bring a large pot of water to a boil. Make an ice bath in a large bowl and set it aside.
- Core the tomatoes and score an “X” at the bottom.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 361Total Fat 20gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 116mgSodium 1240mgCarbohydrates 20gFiber 5gSugar 8gProtein 29g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.