This Easy Slow Cooker Crockpot Gumbo is a rich, soulful dish that blends chicken, sausage, and seafood into one comforting Creole classic. It’s a hearty meal full of bold Cajun flavor.
Whether you’re after something spicy or mild, this easy gumbo recipe satisfies with its layers of smoky sausage, tender chicken, briny shrimp, and the signature taste of okra and homemade roux.
Bold Ingredients Behind Easy Slow Cooker Crockpot Gumbo
- Andouille sausage – A smoky, spiced sausage that forms the flavor backbone of this gumbo.
- Chicken breasts – Mild, lean protein that soaks up the Creole spices beautifully when slow-cooked.
- Raw shrimp – Added at the end, shrimp bring a delicate seafood sweetness and signature gumbo flavor.
- Frozen chopped okra – The unsung hero; essential for texture and that rich gumbo thickness.
- Green peppers, celery, and onion – This “Holy Trinity” of Cajun cooking adds sweetness and depth.
- All-purpose flour & butter – Combined into a deep brown roux, this mixture is key to the gumbo’s body and deep, nutty taste.
- Creole seasoning & spices – A bold blend of herbs and heat that defines every spoonful.
- Chicken broth – The flavorful liquid base that binds all the ingredients into one cohesive, comforting pot.
How to Make It Happen: Steps to Easy Slow Cooker Crockpot Gumbo
Start by browning the andouille sausage until caramelized. Set it aside, then build your roux by slowly whisking butter and flour until it turns a rich brown. This is the flavor foundation—don’t rush it.
Once the roux reaches the right color, toss in chopped onions, peppers, and celery. Sauté them until soft and fragrant, then stir in garlic, Worcestershire sauce, and the seasoning mix.
Transfer everything to your slow cooker, along with okra, diced tomatoes, chicken broth, and whole chicken breasts. Add the cooked sausage and set it to cook low and slow until the chicken is fork-tender.
Shred the chicken, return it to the pot, and stir in shrimp just before serving. In minutes, they’ll cook through, and your gumbo is ready to ladle up and enjoy.
Pro Tips & Flavor Boosts for Crockpot Gumbo
The most critical part of this recipe is the roux—don’t cut corners here. A deep brown roux brings a deep, nutty, toasted flavor that defines gumbo. Stir constantly and be patient.
For a richer taste, try chicken thighs instead of breasts. They hold up better to long cooking and stay juicier. If time’s tight, even chopped rotisserie chicken works great.
Want less heat? Simply skip the cayenne pepper. Prefer spicier gumbo? A dash of hot sauce at the end will wake everything up.
Avoid adding seafood early on—it overcooks quickly in the slow cooker. Always stir it in at the very end, just before serving, for tender, juicy bites.
Keep It Fresh: How to Store Crockpot Gumbo Leftovers
This gumbo stores beautifully and often tastes even better the next day. Cool completely before transferring to airtight containers. Keep in the fridge for up to 4 days.
For longer storage, freeze portions in freezer-safe bags or molds for up to 2 months. When reheating, thaw overnight in the fridge and warm gently on the stove or in the microwave until steaming hot.
Avoid overcooking shrimp during reheating by separating it beforehand and stirring it in last when reheating. This keeps the texture perfect every time.
Family Favorite Gumbo in a Crock Pot
Ingredients
- 2 cups frozen chopped okra
- 1 tablespoon olive oil
- 1 pound skinless chicken breasts
- 1 bay leaf
- 1 teaspoon oregano
- 4 tablespoons all-purpose flour
- 1 pound raw shrimp
- 1 teaspoon cayenne pepper optional
- 1 cup chopped green peppers
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried basil
- 1 tablespoon Creole seasoning
- Salt and pepper to taste
- 10 oz andouille sausage sliced
- 3 garlic cloves
- 1 cup chopped celery
- 1 cup chopped white onion
- 4 tablespoons butter
- 24 oz chicken broth
- 14.5 oz diced tomatoes optional
- ½ teaspoon thyme
Instructions
- Brown the sliced andouille sausage in a skillet over medium-high heat for 3-4 minutes per side, then remove and reserve. In the same skillet over medium heat, melt butter with olive oil, then gradually incorporate the flour in three additions, whisking constantly. Continue stirring until the roux achieves a deep brown color, being careful not to let it burn.
- Stir in chopped green peppers, celery, and onions, sautéing until tender, about 2-3 minutes. Blend in the garlic, bay leaf, basil, oregano, thyme, cayenne (if using), Creole seasoning, Worcestershire sauce, and a pinch of salt and pepper.
- Transfer the roux mixture to the slow cooker and combine with chicken broth, diced tomatoes, and okra. Stir well. Add the chicken breasts and the reserved sausage. Secure the lid and cook on High for 3-4 hours or Low for 7-8 hours.
- Remove and shred the chicken, then return it to the slow cooker along with the raw shrimp. Cook for a few additional minutes until the shrimp are fully pink and cooked through.
- Serve warm.
