Crock Pot Chicken and Sausage Gumbo

I remember the first time I let this gumbo slow-cook all day — the house smelled like a Louisiana kitchen by dinnertime. This Crock Pot Chicken and Sausage Gumbo is a hands-off, deeply flavored stew built on a dark roux, smoky sausage, and tasso for authentic Southern character. It’s perfect for a cozy weeknight, feeding a crowd, or making ahead for a low-effort dinner that tastes like you spent hours at the stove.

Why you’ll love this dish

This gumbo delivers bold, complex flavors with minimal fuss. The slow cooker does the heavy lifting: the dark roux provides a nutty backbone, while the mix of smoked sausage, andouille and tasso layers in smokiness. It’s budget-friendly (stretch the protein with extra sausage or rice), forgiving for busy cooks, and kid-friendly if you tone down the Creole seasoning. Make it for game day, family dinners, or when you want comfort food that keeps well.

“Rich, smoky, and so easy — this croc pot gumbo tastes like Sunday brunch in New Orleans.”

If you like slow-cooker poultry classics, you might also enjoy this best crockpot chicken and gravy for another low-effort family meal.

Step-by-step overview

• Make a dark roux in a skillet until it’s the color of milk chocolate. This is where most flavor develops.
• Sweat the “trinity” (onion, bell peppers, celery) in the roux, then add garlic and the smoked meats to toast slightly.
• Transfer the mixture to the slow cooker, add cubed chicken and bone-in thighs, seasonings, broth, and bay leaves.
• Slow-cook on low for 8 hours (or high for 6) until the chicken is tender and flavors meld.
• Finish with chopped green onions and parsley, shred or serve chicken as desired, and ladle over rice.

Gather these items

• 1/2 cup oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 large green bell pepper, diced
• 1 large red bell pepper, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 1 link smoked sausage, sliced
• 1 link andouille sausage, sliced
• 8 oz tasso, chopped
• 1 lb chicken breast, cut into 1" cubes
• 1 lb chicken thighs, bone-in, skinless
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp Creole seasoning (Tony Chachere’s)
• 1 tsp salt
• 1 tsp black pepper
• 5 cups chicken broth
• 4 bay leaves
• 3 green onions, chopped
• 1/4 cup parsley, chopped

Notes: For a complete meal, serve over white rice — see a similar slow-cooker comfort-dish approach in this crock pot chicken and rice. For gluten-free, use a 1:1 gluten-free flour blend for the roux or substitute with a little cornstarch slurry at the end (though you’ll lose some traditional flavor).

Step-by-step instructions

1. Prepare the roux: In a large skillet over medium heat, combine 1/2 cup oil and 1/2 cup flour. Stir constantly with a wooden spoon or whisk. Cook until the roux reaches a milk-chocolate color — this can take 15–25 minutes. Reduce heat slightly if it starts to smoke.
2. Add the trinity: Stir in the diced onion, green and red bell peppers, and celery. Cook in the roux for 3–5 minutes until softened.
3. Add garlic and smoked meats: Stir in minced garlic, then add sliced smoked sausage, andouille, and chopped tasso. Cook 3–5 minutes to sweat the sausage and toast flavors.
4. Transfer to crock pot: Scrape the skillet contents into the slow cooker.
5. Add chicken: Add cubed chicken breast and bone-in thighs to the slow cooker.
6. Season and add liquid: Add onion powder, garlic powder, Creole seasoning, salt, pepper, 5 cups chicken broth, and bay leaves.
7. Cook low and slow: Cover and cook on low for 8 hours or on high for 6 hours. The thighs will become tender and the breast will stay moist if not overcooked.
8. Finish and serve: Remove bay leaves. Shred thighs if desired or leave bone-in for serving. Stir in chopped green onions and parsley. Taste and adjust seasoning before serving.

If you want a step-by-step on adapting slow-cooker poultry techniques, this crockpot chicken and stuffing method has good technique notes that translate well.

Best ways to enjoy it

Serve the gumbo ladled over steamed white or brown rice with a sprinkle of green onions and parsley. For an authentic touch, offer hot sauce and crusty French bread or cornbread on the side. Pair with a simple green salad to cut richness, or for a heartier spread, set out fried okra and coleslaw.

Another comforting pairing idea is shown in this crockpot chicken and stuffing guide — the contrast between creamy stew and a textured side is always comforting.

Storage and reheating tips

• Refrigerate: Cool quickly and store airtight in the refrigerator for 3–4 days. Remove bones before storing if you like.
• Freeze: Freeze in portioned, airtight containers for up to 3 months. Leave some headroom because liquids expand when frozen.
• Reheat safely: Thaw overnight in the fridge, then reheat on the stove over medium-low until steaming, or in a 350°F oven covered until hot. Reheat to an internal temperature of 165°F (74°C) before serving.
• Food safety: Don’t leave gumbo out more than 2 hours at room temperature. Use shallow containers to cool faster.

If you’re reheating and want to stretch the meal into a simpler dinner, check tips from this crockpot chicken breast and potatoes recipe for reheating ideas and starch pairings.

Pro chef tips

• Roux patience: Stir constantly and watch color — a dark roux gives the deepest flavor but can burn quickly. Adjust heat and scrape the pan as needed.
• Use bone-in thighs: They add collagen and flavor. You can remove bones after cooking and shred the meat into the gumbo.
• Brown the sausage: Briefly toasting the sausage and tasso in the roux deepens smokiness.
• Adjust thickness: If gumbo is too thin at the end, mash a few cooked chicken pieces into the liquid or simmer uncovered for 10–15 minutes. If too thick, add warm broth or water.
• Season at the end: Slow cooking concentrates flavors; taste and adjust salt and Creole seasoning before serving.

Creative twists

• Gluten-free: Use a gluten-free flour blend or make a beurre manié (cold butter + GF flour) stirred in at the end.
• Shrimp addition: Add peeled shrimp in the last 10–15 minutes of cooking on high so they don’t overcook.
• Vegetarian gumbo: Omit meats, use vegetable broth, add hearty mushrooms, smoked paprika, and okra for texture.
• Heat level: Increase cayenne or use spicy andouille to up the heat, or reduce Creole seasoning for milder palates.
• Rice alternatives: Serve over cauliflower rice for a low-carb version or with quinoa for extra protein.

Your questions answered

Q: How long does this gumbo take to prep and cook?
A: Active prep (roux, chopping, browning) is around 30–45 minutes. Then cook low for 8 hours or high for 6 hours in the slow cooker.

Q: Can I skip the roux and use a thickener later?
A: You can, but the roux adds a nutty, caramelized flavor you won’t get with later thickeners. If short on time, make a quicker blond roux, or thicken with cornstarch at the end (mix with cold water first).

Q: Is tasso necessary? What can I substitute?
A: Tasso adds distinct spiciness and smoke. Substitute smoked ham or extra andouille, or use smoked paprika for a bit of that flavor if tasso isn’t available.

Q: Can I use boneless chicken only?
A: Yes. Boneless breasts and thighs work, but bone-in thighs add more flavor and body because of the collagen released during slow cooking.

Q: How spicy is this gumbo?
A: Mild-to-medium by default. Use Tony Chachere’s and spicy sausages to increase heat; omit or reduce Creole seasoning for a milder dish.

Conclusion

This Crock Pot Chicken and Sausage Gumbo is an excellent weeknight or entertaining option — hands-off, deeply flavored, and flexible to your pantry. If you want another slow-cooker take on the same flavor family, check this Slow Cooker Chicken and Sausage Gumbo for comparison and extra tips. For a well-rated alternative version and user reviews, see this Slow Cooker Chicken and Sausage Gumbo Recipe (Allrecipes).

Crock Pot Chicken and Sausage Gumbo

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A hands-off, flavorful stew made with a dark roux, smoky sausage, and chicken, perfect for family dinners or make-ahead meals.

Prep Time 45 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 45 minutes minutes

Serving Size 8 servings

Ingredients

For the roux

• 1/2 cup oil
• 1/2 cup all-purpose flour

For the gumbo

• 1 large onion, diced
• 1 large green bell pepper, diced
• 1 large red bell pepper, diced
• 1 stalk celery, diced
• 3 cloves garlic, minced
• 1 link smoked sausage, sliced
• 1 link andouille sausage, sliced
• 8 oz tasso, chopped
• 1 lb chicken breast, cut into 1" cubes
• 1 lb chicken thighs, bone-in, skinless
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp Creole seasoning (Tony Chachere’s)
• 1 tsp salt
• 1 tsp black pepper
• 5 cups chicken broth
• 4 leaves bay leaves
• 3 green onions chopped
• 1/4 cup parsley, chopped

Instructions

Preparation

• In a large skillet over medium heat, combine 1/2 cup oil and 1/2 cup flour. Stir constantly with a wooden spoon or whisk. Cook until the roux reaches a milk-chocolate color — this can take 15–25 minutes. Reduce heat slightly if it starts to smoke.
• Stir in the diced onion, green and red bell peppers, and celery. Cook in the roux for 3–5 minutes until softened.
• Stir in minced garlic, then add sliced smoked sausage, andouille, and chopped tasso. Cook 3–5 minutes to sweat the sausage and toast flavors.
• Scrape the skillet contents into the slow cooker.
• Add cubed chicken breast and bone-in thighs to the slow cooker.
• Add onion powder, garlic powder, Creole seasoning, salt, pepper, 5 cups chicken broth, and bay leaves.

Cooking

• Cover and cook on low for 8 hours or on high for 6 hours. The thighs will become tender and the breast will stay moist if not overcooked.
• Remove bay leaves. Shred thighs if desired or leave bone-in for serving.
• Stir in chopped green onions and parsley. Taste and adjust seasoning before serving.

Notes

For a complete meal, serve over white rice. For gluten-free, use a 1:1 gluten-free flour blend for the roux or substitute with a little cornstarch slurry at the end (though you’ll lose some traditional flavor).

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