Crockpot Chicken and Sausage Gumbo Recipe

Smoked sausage and chicken thighs give this crockpot chicken and sausage gumbo its backbone, while onion, celery, and both green and red bell pepper cook down into the base. Everything simmers together slowly until the flavors are deep and comforting.

With minimal prep time, this gumbo is perfect for busy weeknights or gatherings. Just toss the ingredients in your slow cooker, and let it do the work for you.

Easy Slow Cooker Chicken and Sausage Gumbo

This gumbo features a rich blend of spices, chicken, and sausage cooked in a savory broth with bell peppers, onions, and okra. The recipe takes about 8 hours in the Crockpot and serves 6 people.

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 pound smoked sausage, sliced
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 cup frozen okra, sliced
• 2 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Cooked white rice for serving
• Chopped green onions for garnish

Instructions

1. Prepare the Ingredients: Cut the chicken and sausage into bite-sized pieces and chop the vegetables.
2. Combine in Crockpot: In the Crockpot, add the chicken, sausage, onion, bell peppers, celery, garlic, diced tomatoes, chicken broth, okra, Cajun seasoning, thyme, and bay leaf.
3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
4. Season: Before serving, taste and adjust seasoning with salt and pepper as needed.
5. Serve: Remove the bay leaf and ladle the gumbo over cooked white rice. Garnish with chopped green onions.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 6-8 hours
• Total Time: 6 hours 15 minutes

• Servings: 6 servings
• Calories: 350kcal
• Fat: 18g
• Protein: 25g
• Carbohydrates: 20g

I ladle it over white rice and keep hot sauce on the table for the ones who like extra heat. Like most gumbo, it tastes even better the next day once everything has had time to meld.