When it comes to comfort food with big flavor, this Crock Pot Chicken and Sausage Gumbo is right up there at the top of my list. It’s a hearty Southern classic with tender chicken, smoky sausage, and a slow-simmered broth that just gets better the longer it cooks. And the best part? Your slow cooker does all the work.
Why You’ll Love This Recipe
This gumbo is the kind of dish that makes your whole house smell amazing. The roux builds a rich, flavorful base, and everything else—chicken, sausage, veggies—soaks up that savory goodness all day long. It’s perfect for chilly evenings, lazy Sundays, or anytime you need a big pot of something delicious to feed your people.
Ingredients You’ll Need
Here’s a quick look at what goes into the pot:
- Chicken – I like using a mix of boneless skinless chicken breasts and thighs for the best flavor and texture.
- Smoked Sausage – Andouille sausage adds an authentic kick, but any well-seasoned smoked sausage will work.
- Tasso or Ham – Tasso gives a nice spicy depth, but ham is a good substitute.
- Veggies – The Cajun holy trinity: onion, bell pepper, and celery. Don’t skip it!
- Roux – Flour and oil, slow-cooked to a deep, dark brown. This step is non-negotiable if you want that deep Louisiana flavor.
- Seasonings – Garlic, bay leaves, and your favorite Cajun seasoning blend.
- Broth – Chicken broth ties it all together and lets everything simmer into something special.
How to Make It
Here’s a rundown of how it all comes together:
Start by making your roux. Combine oil and flour in a large skillet and stir constantly over medium heat until it turns a rich, chocolate brown—this can take 20 to 30 minutes, so be patient and don’t walk away!
Add the chopped onions, bell peppers, and celery to the roux and cook for a few minutes until softened. Stir in the garlic and cook another minute or two.
Next, add the sliced sausage and tasso (or ham) to the skillet. Let it all cook together for about 5 minutes so the flavors can start mingling.
Transfer everything from the skillet to your crock pot. Add the chicken (whole pieces—they’ll shred beautifully after cooking), bay leaves, seasonings, and chicken broth.
Set your slow cooker to low and let it do its thing for 8 hours (or high for 6). When it’s ready, shred the chicken right in the pot, give everything a good stir, and serve hot.
Helpful Tips
- Don’t rush the roux. A burnt roux will ruin the dish, so take your time and stir constantly.
- Use fresh veggies if you can. A frozen Cajun blend works in a pinch, but fresh always adds more flavor.
- Let it rest. Once it’s done cooking, let the gumbo sit for 15 minutes before serving. The flavors deepen even more!
What to Serve With It
A scoop of white rice is a must. And if you really want to do it right, serve it with a scoop of potato salad on the side—yes, in the same bowl if you’re going full Louisiana style. A slice of cornbread or some crusty French bread is never a bad idea either.
Storing Leftovers
This gumbo is even better the next day. Store leftovers in an airtight container in the fridge for up to 5 days. It also freezes beautifully for up to 3 months—just thaw in the fridge overnight before reheating on the stove.
Leftover Makeover Ideas
- Gumbo Pot Pie – Use puff pastry or biscuits on top and bake until golden.
- Gumbo Fried Rice – Stir in leftover gumbo with day-old rice and veggies.
- Gumbo Pasta – Toss with cooked pasta for a fun twist on comfort food.
Crock Pot Chicken and Sausage Gumbo
This crock pot chicken and sausage gumbo is Southern comfort at its finest. Rich, smoky, and loaded with flavor, it’s the kind of meal you throw together in the morning and come home to with your kitchen smelling amazing.
Ingredients
- ½ cup all-purpose flour
- ½ cup oil
- 1 large red bell pepper, diced
- 1 pound bone-in, skinless chicken thighs
- 1 tablespoon onion powder
- 1 pound chicken breast, cut into 1" cubes
- 1 large green bell pepper, diced
- 3 garlic cloves, minced
- 1 celery stalk, diced
- 8 oz tasso, chopped
- 1 smoked sausage link, sliced
- 1 tablespoon garlic powder
- 1 tablespoon Creole Seasoning
- 4 bay leaves
- 5 cups chicken broth
- ¼ cup parsley, chopped
- 3 green onions, chopped
- 1 large onion, diced
- 1 andouille sausage link, sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Start by making your roux. Heat the oil and flour in a large skillet over medium heat, stirring constantly. Don’t walk away from it—it needs your full attention. You’re looking for a deep brown color, something close to milk chocolate. This part might take 15 to 20 minutes, but it’s totally worth it.
- Once the roux hits that perfect color, stir in the onion, green and red bell peppers, and celery. Let them cook down for a few minutes until they’re softened, then add the garlic and keep stirring.
- Now toss in the sliced smoked sausage, andouille, and tasso. Let it all cook together for another few minutes so the meat starts to brown a bit and the spices come to life.
- Transfer everything from the skillet into your crock pot. Add the cubed chicken breast and the bone-in chicken thighs right on top.
- Sprinkle in the onion powder, garlic powder, Creole seasoning, salt, and pepper. Pour in the chicken broth and drop in the bay leaves.
- Cover the crock pot and cook on low for 8 hours or on high for 6. You’ll know it’s ready when the chicken is fall-apart tender and the whole mixture is rich and flavorful.
- Before serving, stir in the chopped green onions and parsley. Be sure to remove the bay leaves.
Notes
- Keep an eye on that roux—burning it means starting over, and no one wants that.
- The sausage makes a big difference here. Use good smoked sausage and andouille for the best flavor. If you can’t find tasso, don’t worry, the gumbo will still be great.
- Some folks swear by serving gumbo with potato salad on the side, and honestly, it just works. The cool, creamy salad balances the heat and richness of the gumbo.
- If you’ve got gumbo filé on hand, offer it at the table. It’s a classic Southern finishing touch that adds a unique earthiness and a bit of extra thickening.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 466Total Fat 27gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 20gCholesterol 144mgSodium 1875mgCarbohydrates 14gFiber 2gSugar 3gProtein 41g
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.