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Crockpot Chicken Gumbo

This crockpot chicken gumbo combines smoky sausage, tender chicken, and the Holy Trinity vegetables into a rich, layered stew with a thick, velvety texture. Slow cooking deepens flavors and creates a hearty, comforting dish that’s perfect for chilly evenings, with aromas reminiscent of Louisiana cuisine. The final bowl is vibrant, smoky, and filled with tender ingredients in a flavorful broth.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Louisiana
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 lb smoked sausage (e.g., Andouille) sliced into rounds
  • 1.5 lbs boneless chicken thighs cut into bite-sized pieces
  • 1 red bell pepper bell pepper chopped
  • 1 green bell pepper bell pepper chopped
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 1 cup okra sliced into rounds
  • 4 cups chicken broth low sodium preferred
  • 1 tbsp paprika
  • 1/2 tsp cayenne pepper adjust to taste
  • 1 tsp dried thyme

Equipment

  • Slow cooker
  • Sharp knife
  • Cutting board
  • Stirring spoon
  • Measuring Cups
  • Whisk

Method
 

  1. Start by slicing your smoked sausage into rounds and chopping all vegetables—bell peppers, onion, and celery—into small, even pieces.
  2. Heat a skillet over medium heat and add the sausage slices, cooking for about 3-4 minutes until they turn slightly crispy and release a smoky aroma. This step develops depth of flavor.
  3. Meanwhile, place the chicken thighs into the slow cooker, spreading them out evenly.
  4. Add the browned sausage, chopped bell peppers, onion, and celery over the chicken in the slow cooker.
  5. Sprinkle the paprika, cayenne, thyme, and season with salt and pepper over the ingredients in the slow cooker. Pour in the chicken broth.
  6. Cover the slow cooker and cook on low for 6 to 8 hours, until the chicken is tender and flavors meld together.
  7. About halfway through, give the stew a gentle stir to combine flavors evenly and check if you need to add a splash more broth.
  8. In the last hour of cooking, add the sliced okra to the gumbo, stirring it in gently. This preserves some of its texture and prevents over-sliminess.
  9. Once cooking is complete, open the lid and check the aroma—rich, smoky, and fully seasoned. Taste and adjust salt or spice as needed.
  10. Serve the gumbo hot in bowls, garnished with chopped green onions or parsley if desired, and enjoy the hearty, layered flavors.