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–+ servings

Crock Pot Chicken and Sausage Gumbo

Crock pot chicken and sausage gumbo served in a bowl with rice and herbs
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
Cook Time 8 hours
Total Time 8 hours 45 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).