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Crockpot Chicken Gumbo

This Crockpot Chicken Gumbo combines tender shredded chicken, smoky sausage, and a rich roux, slow-cooked to develop deep, soulful flavors. The dish features a hearty, thickened broth with vibrant vegetables, resulting in a comforting, stew-like appearance. Perfect for a cozy weeknight dinner, it offers a balance of spice, smoke, and richness in every spoonful.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Creole, Southern
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pcs chicken thighs boneless and skinless, cut into bite-sized pieces
  • 1 lb Andouille sausage sliced into rounds
  • 1 each bell pepper diced, any color
  • 1 each onion diced
  • 2 stalks celery diced
  • 1 can diced tomatoes 14 oz, undrained
  • 2 tsp Cajun seasoning adjust to taste
  • 0.5 tsp file powder for finishing
  • 4 cups chicken broth low-sodium preferred

Equipment

  • Slow cooker
  • Large skillet
  • Chopping board
  • Knife
  • Measuring spoons and cups
  • Large spoon or spatula

Method
 

  1. Gather your equipment: slow cooker, large skillet, chopping board, and knife. Ready your ingredients for a smooth cooking process.
  2. Chop the chicken thighs into bite-sized pieces, slice the sausage into rounds, and dice the bell pepper, onion, and celery. Measure out your spices and broth so everything is within reach.
  3. Optional but recommended: in a large skillet over medium heat, briefly brown the chicken pieces until golden around the edges, about 5 minutes. This adds a smoky depth to the flavor.
    4 pcs chicken thighs
  4. In the same skillet, sauté the sausage slices for about 3-4 minutes until they release their smoky aroma. Transfer the sausage to the slow cooker.
    4 pcs chicken thighs
  5. Add the cooked chicken, sausage, diced vegetables, diced tomatoes, Cajun seasoning, and chicken broth to the slow cooker. Stir everything together to combine well.
    4 pcs chicken thighs
  6. Cover the slow cooker and set it to low. Let it cook for 6 to 8 hours, until the chicken is tender and easily shredded, and the flavors meld into a rich, smoky broth.
  7. Once cooking is complete, open the lid and taste the gumbo. Stir in the file powder to add earthy richness, and adjust seasoning if needed.
    4 pcs chicken thighs
  8. Let the gumbo sit uncovered for about 10 minutes to allow the flavors to settle and the broth to thicken slightly. This is a great time to prepare rice or crusty bread to serve alongside.
  9. Scoop the hot, smoky gumbo into bowls, garnish with chopped green onions if desired, and enjoy the comforting, soulful flavors with your favorite side.