Slow Cooker Chicken and Sausage Gumbo: A Flavorful Creole Delight

Craving the rich, savory flavors of Louisiana but don’t have all day to simmer a traditional gumbo? Look no further than your trusty slow cooker! This slow cooker chicken and sausage gumbo recipe is the perfect solution for a delicious, hearty meal with minimal effort. It’s packed with tender chicken, smoky sausage, the “holy trinity” of Creole cooking (onions, celery, and bell peppers), and a medley of spices that will transport you straight to the heart of New Orleans.

This recipe provides a hands-off approach to a dish that’s often known for its lengthy preparation. The slow cooker does all the work, infusing the ingredients with layers of flavor as it simmers away. Whether you’re a seasoned cook or a beginner, this recipe is foolproof and sure to impress.

## Why Slow Cooker Gumbo Works So Well

Traditional gumbo often requires hours of simmering on the stovetop to develop its signature depth of flavor. The slow cooker mimics this process beautifully, allowing the ingredients to meld together slowly and evenly. This gentle cooking method results in incredibly tender chicken and sausage, as well as a rich, flavorful broth.

Furthermore, using a slow cooker frees you up to do other things while your gumbo cooks. No need to babysit the pot or worry about scorching – simply set it and forget it! This makes it an ideal meal for busy weeknights or relaxed weekends.

## Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to create this mouthwatering slow cooker chicken and sausage gumbo. Feel free to adjust the quantities to suit your preferences.

* **Chicken:** 2 pounds boneless, skinless chicken thighs (or a combination of thighs and breasts). Chicken thighs provide more flavor and stay moister during slow cooking.
* **Sausage:** 1 pound Andouille sausage, sliced. Andouille sausage is a must for authentic gumbo flavor. If you can’t find it, you can substitute another type of smoked sausage, but the flavor will be different. Kielbasa or chorizo are possibilities, but adjust seasoning accordingly.
* **Vegetables:**
* 1 large onion, chopped
* 2 celery stalks, chopped
* 1 green bell pepper, chopped
* 2 cloves garlic, minced
* **Canned Goods:**
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (8 ounce) can tomato sauce
* **Broth:** 6 cups chicken broth. Low-sodium broth is recommended to control the saltiness of the final dish.
* **Rice:** Cooked white rice, for serving. Long-grain rice is a classic choice.
* **Seasonings:**
* 2 tablespoons Creole seasoning (such as Tony Chachere’s or Zatarain’s)
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* 1/2 teaspoon cayenne pepper (or more, to taste)
* 1/4 teaspoon black pepper
* 1 bay leaf
* Salt to taste
* **Optional:**
* 1/2 cup chopped okra (fresh or frozen)
* 1/4 cup chopped fresh parsley, for garnish
* Hot sauce, for serving
* Filé powder, for thickening (see notes below)

## Step-by-Step Instructions

Follow these simple steps to create a delicious slow cooker chicken and sausage gumbo that will have everyone asking for seconds.

**Step 1: Prepare the Ingredients**

* Chop the onion, celery, and green bell pepper. Mince the garlic. Slice the Andouille sausage into 1/2-inch thick rounds.
* If using okra, chop it into 1/2-inch pieces.
* Trim any excess fat from the chicken thighs.

**Step 2: Brown the Sausage (Optional but Recommended)**

While this step is optional, browning the sausage before adding it to the slow cooker will enhance its flavor and add depth to the gumbo.

* Heat a large skillet over medium-high heat. Add the sliced Andouille sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the skillet and set aside.

**Step 3: Sauté the Vegetables (Optional but Recommended)**

Similarly, sautéing the “holy trinity” of vegetables (onion, celery, and bell pepper) before adding them to the slow cooker will bring out their sweetness and create a more flavorful base for the gumbo.

* Add the chopped onion, celery, and green bell pepper to the same skillet used to brown the sausage (if you browned the sausage). Cook over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

**Step 4: Assemble the Gumbo in the Slow Cooker**

* Place the chicken thighs in the bottom of the slow cooker.
* Top with the sautéed vegetables (if you sautéed them) or the raw chopped vegetables if you skipped the sautéing step.
* Add the browned sausage (if you browned it) or the raw sliced sausage if you skipped the browning step.
* Pour in the diced tomatoes, tomato sauce, and chicken broth.
* Stir in the Creole seasoning, dried thyme, dried oregano, cayenne pepper, and black pepper. Add the bay leaf.

**Step 5: Cook the Gumbo**

* Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shreddable with a fork.

**Step 6: Shred the Chicken and Adjust Seasoning**

* Remove the chicken thighs from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker.
* Remove the bay leaf.
* Taste the gumbo and adjust the seasoning as needed. Add salt, pepper, or cayenne pepper to your liking.

**Step 7: Add Okra (Optional)**

* If using okra, add it to the slow cooker during the last hour of cooking. This will prevent it from becoming too mushy.

**Step 8: Serve and Garnish**

* Serve the slow cooker chicken and sausage gumbo hot over cooked white rice.
* Garnish with chopped fresh parsley and a dash of hot sauce, if desired.

## Tips and Variations

* **Spice Level:** Adjust the amount of cayenne pepper to control the spice level of the gumbo. Start with a small amount and add more to taste.
* **Sausage Variety:** Feel free to experiment with different types of smoked sausage. Andouille is the most authentic choice, but other options like kielbasa, chorizo, or even smoked turkey sausage can be used.
* **Seafood Gumbo:** To make a seafood gumbo, add shrimp, crab, or oysters during the last 30 minutes of cooking. Be careful not to overcook the seafood.
* **Vegetarian Gumbo:** Omit the chicken and sausage and add more vegetables, such as sweet potatoes, butternut squash, or mushrooms. Use vegetable broth instead of chicken broth.
* **Thickening the Gumbo:** If you prefer a thicker gumbo, you can use a variety of methods:
* **Okra:** Okra naturally thickens gumbo as it cooks.
* **Roux:** While this is a slow cooker recipe, you *can* make a roux separately on the stovetop and add it to the slow cooker. Melt equal parts butter and flour in a saucepan over medium heat, whisking constantly until the roux is a deep brown color. Add the roux to the slow cooker during the last hour of cooking.
* **Filé Powder:** Filé powder (ground sassafras leaves) is a traditional gumbo thickener. Add it at the very end of cooking, just before serving. Be careful not to add too much, as it can become bitter.
* **Cornstarch Slurry:** Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir into the gumbo during the last 30 minutes of cooking. This is a quick and easy way to thicken the gumbo, but it won’t add any additional flavor.
* **Make Ahead:** This gumbo can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop even more as it sits.
* **Freezing:** Leftover gumbo can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.

## Serving Suggestions

* Serve the gumbo over cooked white rice.
* Offer hot sauce on the side for those who like extra heat.
* Garnish with chopped fresh parsley.
* Serve with a side of crusty bread for dipping into the broth.
* A simple green salad complements the richness of the gumbo.
* For a complete Creole feast, serve with cornbread and red beans and rice.

## Slow Cooker Chicken and Sausage Gumbo Recipe

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 6-8 hours on low, or 3-4 hours on high

**Ingredients:**

* 2 pounds boneless, skinless chicken thighs
* 1 pound Andouille sausage, sliced
* 1 large onion, chopped
* 2 celery stalks, chopped
* 1 green bell pepper, chopped
* 2 cloves garlic, minced
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (8 ounce) can tomato sauce
* 6 cups chicken broth
* 2 tablespoons Creole seasoning
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* 1/2 teaspoon cayenne pepper (or more, to taste)
* 1/4 teaspoon black pepper
* 1 bay leaf
* Salt to taste
* 1/2 cup chopped okra (optional)
* Cooked white rice, for serving
* Chopped fresh parsley, for garnish
* Hot sauce, for serving

**Instructions:**

1. Chop the onion, celery, and green bell pepper. Mince the garlic. Slice the Andouille sausage.
2. (Optional) Brown the sausage in a large skillet over medium-high heat until browned on both sides.
3. (Optional) Sauté the onion, celery, and green bell pepper in the same skillet until softened. Add the garlic and cook for another minute.
4. Place the chicken thighs in the bottom of the slow cooker.
5. Top with the vegetables and sausage.
6. Pour in the diced tomatoes, tomato sauce, and chicken broth.
7. Stir in the Creole seasoning, thyme, oregano, cayenne pepper, black pepper, and bay leaf.
8. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
9. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
10. Remove the bay leaf.
11. Taste the gumbo and adjust the seasoning as needed.
12. (Optional) Add the okra during the last hour of cooking.
13. Serve hot over cooked white rice. Garnish with chopped fresh parsley and hot sauce.

Enjoy your delicious and easy slow cooker chicken and sausage gumbo! This recipe is a guaranteed crowd-pleaser that will bring the taste of Louisiana to your table.