Easy Chicken Gumbo (Slow Cooker Recipe)
Slow cooker chicken gumbo is an easy dump and go recipe that will bring the bold flavors of Louisiana to your dinner table. Chicken breasts simmer with andouille sausage, the trinity of veggies, and a zesty blend of flavors for a hearty meal everyone will love.
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I’m all about dump and go dinners when life gets busy.
And with 4 kids, you know that’s pretty much all the time.
This easy chicken gumbo is a fabulous way to put your slow cooker to use and break your dinner rut.
You just toss everything into the slow cooker in the morning, and when you come home, dinner’s done and ready to serve over a big scoop of rice.
What’s the Difference between Gumbo and Jambalaya?
Both gumbo and jambalaya are flavorful dishes from Louisiana that generally cook for a long time to let the flavors fully develop.
Jambalaya is essentially a way to cook rice; however, gumbo is fundamentally a soup that’s served over cooked rice or with it.
Jambalaya will have almost no liquid at all, and gumbo will have a large amount of seasoned broth.
Ingredients
To make this you’ll need:
- Chicken– Boneless, skinless chicken breasts with the fat trimmed off
- Sausage– Thinly sliced andouille smoked sausage
- Canned tomatoes– a 28 ounce can of whole undrained tomatoes that you’ve snipped right in the can a couple times with kitchen shears
- Broth– Chicken
- Fresh veggies– Diced yellow onion, sliced celery, and diced green bell pepper
- Okra– A bag of frozen okra
- Spices– Dried rosemary, dried sage, dried thyme, gumbo file powder, salt and pepper
- Garlic– Minced
- Rice– Long grain rice
- Hot sauce– Your favorite kind
How to Make
This slow cooker chicken gumbo could not be easier to make!
Just add all of the ingredients, except the file powder, to the bowl of your slow cooker.
Stir it all together.
Then cover the slow cooker and cook on LOW for 8 hours or HIGH for 4 hours.
After you’re done cooking the gumbo, take the lid off of the slow cooker and use a sturdy wooden spoon to break the chicken into pieces.
Then stir in the file powder.
Ladle into bowls and serve warm with extra hot sauce, if desired.
Enjoy!
Instant Pot Gumbo
Need dinner to be ready quicker?
You can turn this into Instant Pot gumbo so fast!
Just add all of the ingredients except the okra to the bowl of your Instant Pot.
Secure the lid on the Pot and make sure the vent valve is sealed.
Pressure cook for 18 minutes and do a quick release when done.
Stir in thawed okra, and serve as instructed.
What to Serve with Gumbo
While this gumbo is a meal in and of itself, it’s delicious with these sides:
- Cornbread
- Hushpuppies
- Corn on the Cob
- Cornbread Salad
- Baked Or Roasted Potatoes
- Fried Skillet Corn
- Cheesy Grits
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the slow cooker or microwave until warmed through, adding more chicken broth if needed.
Can You Freeze Gumbo?
Yes!
You can freeze this gumbo in an airtight container for up to three months.
Tips and Tricks
- A lot of people don’t like the texture of cooked okra. If that’s you, feel free to omit it entirely. You could also sub cut green beans.
- Make sure to use fresh bell peppers not frozen ones.
- A lot of people are scared of gumbo because they think it will be too spicy. You can control the spice level and make it as mild or spicy as you want by adding more or less hot sauce.
Other Cajun Inspired Recipes
Slow cooker chicken gumbo is a really easy way to bring bold flavors to your table in no time at all.
Make it and enjoy!
Looking for other cajun inspired recipes?
Try these:
If you’ve tried this SLOW COOKER CHICKEN GUMBO, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Easy Chicken Gumbo (Slow Cooker Recipe)
Slow cooker chicken gumbo is an easy dump and go recipe that will bring the bold flavors of Louisiana to your dinner table. Chicken breasts simmer with andouille sausage, the trinity of veggies, and a zesty blend of flavors for a hearty meal everyone will love.
- 1 lb boneless, skinless chicken breasts (trimmed of fat)
- 1 28 oz can whole tomatoes (undrained, snipped in can a few times with kitchen shears)
- 1 large yellow onion (peeled & diced)
- 1 tsp dried rosemary
- 4 cups chicken broth
- 1 13.5 oz andouille smoked sausage (thinly sliced)
- 1 small bag frozen ocra
- 2 cups sliced celery
- 2 cups diced green bell pepper (fresh, not frozen)
- 1/2 cup long grain rice
- 1 tsp dried sage
- 1 1/2 tbsp minced garlic
- 1 tsp dried thyme
- 1 tbsp gumbo file powder
- dash hot sauce
- salt & pepper (to taste)
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Add all of the ingredients, except the file powder, to the bowl of a slow cooker in order. Stir gently to incorporate.
-
Cover and cook on LOW for 8 hours, or HIGH for 4 hours.
-
Remove the lid and use a sturdy wooden spoon to break up the chicken into pieces. Stir in the file powder until evenly incorporated.
-
Ladle into bowls and serve warm with extra hot sauce, if desired.
- A lot of people don’t like the texture of cooked okra. If that’s you, feel free to omit it entirely. You could also sub cut green beans.
- Make sure to use fresh bell peppers not frozen ones.
- A lot of people are scared of gumbo because they think it will be too spicy. You can control the spice level and make it as mild or spicy as you want by adding more or less hot sauce.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
