Crock Pot Chicken and Sausage Gumbo

The magic of this Crock Pot Chicken and Sausage Gumbo lies in the layers of flavors that develop as it simmers. As the chicken and sausage slow-cook, they tenderize beautifully, releasing savory juices that meld together with the smoky seasoning and the hint of spice. The slow cooker works wonders here, infusing every ingredient with a deep richness that only time can create. When you lift the lid, the aroma is irresistible—a smoky, earthy blend of Cajun seasonings, bell peppers, onions, and a touch of garlic. It’s like a warm hug in a bowl, perfect for chilly evenings when you just want something comforting and full of heart.

The key to making this gumbo stand out is in the seasoning—don’t be afraid to taste and adjust as you go. Every stove, every kitchen is different, and the beauty of this recipe is that it’s forgiving. You can play around with the heat level to suit your taste, whether you want a little kick or something milder. I’ve had friends who add a splash of hot sauce at the end for an extra punch, while others prefer it as is, letting the sausage provide the perfect amount of spice. Either way, this dish is a crowd-pleaser, and it pairs wonderfully with a side of crusty bread or steamed rice, helping to soak up that rich, flavorful broth. The best part? Leftovers taste even better the next day, giving you a reason to look forward to lunch tomorrow.

Key Ingredients in Crock Pot Chicken and Sausage Gumbo

This gumbo gets its soul from a few key ingredients that come together to create the most comforting, flavorful dish. Each one has a specific role, contributing its own unique texture or flavor to the mix. Here’s a rundown of the star ingredients you’ll need to make this delicious dish:

• Chicken
  The chicken is the heart of this gumbo, tender and juicy after hours in the slow cooker. It soaks up all the seasonings and melds beautifully with the sausage, creating a balanced base for the rich broth.
• Sausage
  Smoky, savory sausage adds a depth of flavor that transforms the gumbo. It imparts just the right amount of spice and smokiness, giving the dish that comforting Cajun kick without overwhelming the other ingredients.
• Bell Peppers
  Sweet, slightly tangy bell peppers contribute a pop of color and texture to the gumbo. They soften as they cook, releasing their natural sweetness and helping to build the dish’s layered flavor profile.
• Onions
  Onions are the foundation of this gumbo, adding a savory base that deepens the overall flavor. When they cook down in the slow cooker, they become soft and slightly caramelized, blending seamlessly into the broth.
• Garlic
  Garlic provides that aromatic, earthy punch that elevates the flavor of the entire dish. It infuses the gumbo with its rich fragrance, balancing the spices and savory elements in the broth.
• Cajun Seasoning
  Cajun seasoning is what brings that signature bold, zesty flavor to the gumbo. A blend of paprika, cayenne, thyme, and garlic powder, it adds heat and depth, making each bite flavorful and full of life.
• Chicken Broth
  The chicken broth serves as the base of the gumbo, infusing the dish with a rich, savory foundation. It helps all the ingredients meld together and creates the delicious, comforting liquid that makes gumbo so irresistible.
• Okra
  Okra adds a unique texture to the gumbo, giving it that classic thick, hearty feel. It also contributes a subtle flavor that works perfectly with the other vegetables and seasonings.
• Tomatoes
  Tomatoes introduce a touch of acidity and sweetness, balancing the rich, smoky flavors. They also help brighten the broth and give the gumbo that wonderful reddish hue.
• Thyme
  Thyme adds a fragrant, earthy note that’s essential in gumbo. It complements the chicken and sausage, bringing the dish a deeper, aromatic flavor that rounds out the seasoning.

Each of these ingredients plays an important role in building the layers of flavor that make this gumbo unforgettable.

How to Make Crock Pot Chicken and Sausage Gumbo

Serving Suggestions for Crock Pot Chicken and Sausage Gumbo

Serve Over Steamy White Rice: There’s something magical about that perfect spoonful of gumbo atop a bowl of fluffy rice. The rice soaks up all the rich, flavorful broth, creating the ultimate comforting bite. If you want to kick it up a notch, you can use brown rice or even a buttery mashed potato base—both soak up the gumbo beautifully.

Crusty Bread for Dipping: Grab a loaf of warm, crusty French bread (or any bread you love), and serve it alongside your gumbo. The crispy edges and soft center are perfect for dunking into that rich, smoky broth. It’s like the perfect little sidekick to your gumbo—trust me, you’ll be savoring every last bite.

Garnish with Fresh Herbs: Top off your gumbo with a sprinkle of fresh parsley or green onions right before serving. This little touch of greenery adds a burst of freshness that cuts through the richness of the dish and makes it look even more inviting. It’s a simple garnish, but it elevates the whole experience!

How to Store Crock Pot Chicken and Sausage Gumbo

To keep your gumbo tasting just as delicious for the next few days, storing it properly is key. Once your gumbo has cooled down to room temperature, transfer it into an airtight container. This will help preserve the rich flavors and prevent any unnecessary moisture from seeping in. I always make sure to leave a little space at the top of the container, just in case the gumbo expands or shifts during the cooling process.

If you’re planning on enjoying it within a few days, simply store the gumbo in the fridge. It should stay fresh for up to 3-4 days. I find that the flavors continue to deepen as it sits, so don’t be afraid to look forward to those next-day leftovers—they’re often even better than the first round!

For longer storage, you can freeze your gumbo. Just make sure to let it cool completely before transferring it into a freezer-safe container or a heavy-duty freezer bag. Be sure to remove as much air as possible to avoid freezer burn. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat gently on the stove. The gumbo will hold up well in the freezer for up to three months, so it’s a great dish to make ahead for busy days.

Conclusion

And there you have it—your very own Crock Pot Chicken and Sausage Gumbo, simmering away in all its rich, flavorful glory. The beauty of this dish is in its simplicity, yet the layers of flavor it brings make it feel like a celebration in every bite. Whether you’re serving it up for a cozy family dinner or bringing it to a gathering with friends, this gumbo is bound to impress. Plus, the leftovers (oh, those glorious leftovers) just keep getting better.

I hope you have as much fun making this dish as I do. Feel free to get creative with the seasoning or spice level, and let your taste buds be your guide. And if you decide to try the recipe, I’d love to hear all about it—how did it turn out? Was there a little extra hot sauce for heat, or did you add your own twist? Drop a comment or reach out if you have any questions—I’m always happy to chat about cooking.

Enjoy your gumbo, and happy cooking!

Print Recipe

Crock Pot Chicken and Sausage Gumbo

Author: Maria Bennet Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 6 hrs Rest Time 10 mins Total Time 6 hrs 25 mins

Calories: 450

Description

This Crock Pot Chicken and Sausage Gumbo is a soul-warming bowl of comfort! Tender chicken, smoky sausage, and a rich, flavorful broth with bell peppers, onions, and Cajun spices simmer together for a hearty, irresistible dish. Perfect for cozying up!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound chicken thighs, boneless and skinless

• 1 pound smoked sausage, sliced

• 1 tablespoon olive oil

• 1 large onion, diced

• 1 bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 can (14.5 ounces) diced tomatoes

• 4 cups chicken broth

• 1 teaspoon paprika

• 1 teaspoon dried thyme

• 1 teaspoon oregano

• 1 bay leaf

• ¹⁄₂ teaspoon cayenne pepper

• ¹⁄₂ teaspoon black pepper

• 1 teaspoon salt

• ¹⁄₄ cup parsley, chopped

• 2 tablespoons flour

• 2 cups cooked rice

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken thighs and cook until browned on both sides, about 4-5 minutes per side.
3. Remove the chicken from the skillet and set it aside.
4. In the same skillet, add the sliced smoked sausage and cook for 2-3 minutes until lightly browned.
5. Transfer the sausage to the slow cooker.
6. Dice the onion, bell pepper, and celery, then add them to the skillet.
7. Sauté the vegetables for 4-5 minutes until they begin to soften.
8. Add the minced garlic and cook for another 1 minute, stirring constantly.
9. Sprinkle the flour over the vegetable mixture and stir to coat.
10. Continue cooking for 1-2 minutes to remove the raw flour taste.
11. Transfer the vegetable mixture to the slow cooker with the sausage.
12. Pour the diced tomatoes and chicken broth into the slow cooker.
13. Stir in the paprika, dried thyme, oregano, bay leaf, cayenne pepper, black pepper, and salt.
14. Cut the browned chicken thighs into bite-sized pieces and add them to the slow cooker.
15. Stir everything together in the slow cooker to combine.
16. Cover the slow cooker and set it to low.
17. Cook for 6-7 hours, stirring occasionally if possible.
18. Once the gumbo is done cooking, remove the bay leaf and discard it.
19. Stir in the chopped parsley.
20. Serve the gumbo over the cooked rice.

Note

• Use bone-in, skin-on chicken thighs for extra flavor, and remove the skin before cooking if preferred.
• Feel free to swap the smoked sausage with andouille sausage for a spicier gumbo.
• If you prefer a thicker gumbo, add a bit more flour when sautéing the vegetables or use a cornstarch slurry later.
• For extra depth, consider adding a tablespoon of Worcestershire sauce to the slow cooker.
• If you're short on time, the gumbo can be cooked on high for 3-4 hours instead of low.

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