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Crockpot Chicken Gumbo

This crockpot chicken gumbo combines tender chicken thighs, smoky sausage, and okra into a thick, spicy stew that simmers slowly to develop deep flavors. The slow cooker allows the ingredients to meld effortlessly, resulting in a hearty, roux-like dish with a rich and slightly smoky appearance. Perfect for a cozy, hands-off weeknight dinner, it captures the soulful essence of New Orleans in every bowl.
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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 Notes

Ingredients
  

  • 1.5 lbs bone-in, skinless chicken thighs preferably with bone for flavor
  • 1 lb smoked sausage (like andouille or kielbasa) sliced
  • 1 cup sliced okra fresh or frozen
  • 1 large onion diced
  • 1 bell pepper red or green bell pepper diced
  • 2 cloves garlic minced
  • 4 cups chicken broth low-sodium preferred
  • 2 tbsp paprika smoked if available
  • 1 tsp cayenne pepper adjust to taste
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 pinch file powder optional, added at the end

Equipment

  • Slow Cooker
  • Skillet
  • Cutting board
  • Knives

Method
 

  1. Dice the onion and bell pepper, then mince the garlic. Set aside.
  2. In a skillet over medium heat, toast the paprika and cayenne for about 1-2 minutes until fragrant, then add a tablespoon of oil and sauté the diced aromatics until they soften and start to caramelize, about 5 minutes. This releases deep smoky and spicy aromas.
  3. Transfer the sautéed aromatics and toasted spices to your slow cooker. Add the chicken thighs, sliced sausage, chopped vegetables, and pour in the chicken broth, ensuring everything is mostly submerged.
  4. Sprinkle in the thyme, black pepper, and a pinch of salt. Cover and cook on low for 6 to 8 hours, until the chicken is fall-apart tender and flavors meld into a smoky, spicy broth.
  5. About 30 minutes before the end of cooking, add the sliced okra directly from frozen or fresh, stirring it into the gumbo. This helps it thicken naturally and develop that signature slime and tenderness.
  6. Once cooking is complete, shred the chicken thighs with two forks directly in the pot, mixing it into the flavorful broth. Taste and adjust seasoning if needed.
  7. If desired, stir in a pinch of file powder at this stage for that authentic earthy flavor. Let the gumbo sit uncovered for 10 minutes to thicken slightly.
  8. Serve the hearty, smoky gumbo hot over steamed rice or with crusty bread, garnished with chopped green onions or parsley for freshness.

Notes

For a richer flavor, brown the chicken thighs and sausage in a skillet before adding to the slow cooker. Adjust spice levels to your taste, and add okra towards the end to prevent overcooking. Let the gumbo rest uncovered after cooking to achieve the ideal thickness.