Chicken and Sausage Gumbo is a fantastic meal with a simple roux, vegetables, chicken, and smoky sausage. This gumbo has all the flavors you crave; served over rice, this makes for a delicious, easy, and filling family dinner.

This Slow Cooker Chicken and Sausage Gumbo is a simple variation of the traditional dish. It contains green pepper, onion, celery, chicken stock, chicken, & smoked sausage.

My husband and I adore gumbo, a traditional New Orleans cuisine. However, when our kids were younger, they refused to try it. They could see all the vegetables in there and weren’t having any part of it–which broke my husband’s heart since he grew up in Louisiana. As they got older, their tastes changed, and we started with slow cooker sausage and shrimp gumbo (since they love shrimp). And now whenever I make this dish, I don’t even get a chance to eat any because it disappears quickly!

This slow cooker gumbo recipe is perfect for fans of chicken and andouille sausage.

I adore easy slow cooker recipes because they make my life more convenient. Moreover, whenever I come home after a long day, the comforting smell of a good meal instantly fills the entire house. It’s a great way to relax no matter what the weather is like outside.

I created this Slow-Cooker Chicken and Sausage Gumbo because I had a craving for rice, and gumbo is the perfect dish to top it off with. Since I didn’t have shrimp, I adapted my recipe to include chicken, tomatoes, broth, and celery. The result was delicious!

What is gumbo?

Gumbo is a nutritious soup or stew that is French-inspired and named after the West African word for okra, “guingombo.” It gets its thickness from a dark roux, okra, file powder, or any combination. Rice is served on the side when eating gumbo.

What you’ll need to make this recipe

  • Diced tomatoes
  • Chicken broth
  • Smoked sausage cut into ½ pieces
  • Boneless-skinless chicken breast or thighs
  • Butter
  • Onion
  • Green bell pepper
  • Celery
  • Flour
  • Oregano
  • Dried thyme
  • Garlic
  • Black ground pepper
  • Fresh parsley
  • Bay leaves

Gumbo variations; Additions/substitutions

  • Chicken vs. Shrimp – my husband and kids love shrimp; you can easily substitute the chicken for shrimp in a 1:1 ratio.
  • Sausage—I use Andouille sausage, but if you can’t find it, any other smoked sausage will do. 
  • Veggies—I use green peppers, but you can use any bell pepper you have on hand. Okra would be a great addition to the peppers, but I rarely add it as it isn’t a staple in our home.
  • Make it spicy—If you want to amp this up a little bit, add some red pepper flakes or a pinch of cayenne pepper. You can also add a creole spice blend.
  • Fresh vs. dried herbs – if you don’t have fresh herbs, you are okay with using dried ones from the pantry; I will say that fresh parsley, I wouldn’t skip this. It adds a vibrance to the color, making the texture perfect for the overall dish.

How do you make Chicken and Sausage Gumbo?

Gumbo is one of those dishes that is deceptively easy to make! All you need is one pot and if you do all the chopping beforehand, it’ll come together in no time.

Combine tomatoes with juice and 2 cups of chicken broth in the slow cooker. Add chicken and sausage.

In a medium pan, add butter over medium-high heat. Once the butter is melted, add the diced onion, peppers, and celery. Cook until tender, about 5 minutes.

Add seasonings and stir to combine; cook over medium-high heat until fragrant, about 1 minute.

Add flour and stir to combine; cook for about 2 minutes over medium-high heat, then remove and add to the slow cooker.

Lastly, add the remaining chicken broth, bay leaves, and parsley to stir to combine. Cover; cook on high for 4-6 hours.

What to serve with gumbo

more delicious slow cooker recipes

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collage image of chicken & sausage gumbo

Slow Cooker Chicken and Sausage Gumbo

Prep: 20 minutes
Cook: 4 hours
Total: 4 hours 15 minutes
Servings: 8 people
Calories: 353 kcal
Chicken and Sausage Gumbo is a delicious, easy meal that comes together with a simple roux, vegetables, chicken, and smoky sausage.
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Ingredients
 

  • 29 ounce diced tomatoes
  • 4 cups chicken broth
  • 1 pound smoked sausage cut into ½ pieces
  • 1 pound boneless-skinless chicken breast or thighs
  • 4 tablespoons butter
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 3 celery ribs chopped
  • 1/4 cup flour
  • 1 tablespoon oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon salt
  • 2 teaspoons granulated garlic fresh garlic works too!
  • 1/2 teaspoon ground pepper optional
  • 1/4 cup parsley, finely chopped
  • 3 bay leaves

Instructions
 

  • Combine tomatoes with juice and 2 cups of chicken broth in the slow cooker. Add chicken and sausage.
  • In a medium pan, add butter over medium-high heat. Once the butter is melted, add the diced onion, peppers, and celery. Cook until tender, about 5 minutes.
  • Add seasonings and stir to combine; cook over medium-high heat until fragrant, about 1 minute.
  • Add flour and stir to combine, cook for about 2 minutes over medium-high heat, then remove and add to the slow cooker.
  • Stir to combine, adding the remaining chicken broth, bay leaves and parsley.
  • Cover; cook on high for 4-6 hours.

Video

Calories: 353kcalCarbohydrates: 13gProtein: 23gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 92mgSodium: 1660mgPotassium: 726mgFiber: 2gSugar: 4gVitamin A: 467IUVitamin C: 24mgCalcium: 78mgIron: 3mg
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Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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30 Comments

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  6. My husband is a Louisiana boy, and he’s a huge fan of gumbo. However, we’ve never made it in a slow cooker before, and my interest is absolutely piqued because I feel like this could be a great way to have a smaller batch. (You know, since the pot we use for gumbo fills to serve at least 50…)

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    Reply
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  8. If I wanted to add okra to this recipe, how would it cook in the slow cooker? Do you think it would make the dish kind of slimy if cooked for a long period of time?

    Reply
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  24. Do you cook the thighs/breasts whole when cooking and then cut them up after cooking or cut them into bite size pieces before cooking?

    Reply

    1. I put the chicken breast in whole, then I cut them into pieces after cooking, they actually easily broke apart.

      Reply
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