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Slow Cooker Chicken Gumbo Recipe

User Rating 4.5 Star Rating (6 Reviews)

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Slow Cooker Chicken Gumbo Recipe
Serve this flavorful slow cooker gumbo with hot cooked rice and a salad.

Ingredients:

  • 1/3 cup flour
  • 1/3 cup cooking oil
  • 3 cups chicken broth
  • 12 to 16 ounces smoked sausage, sliced about 1/2" thick
  • 2 to 3 cups diced cooked chicken
  • 1 1/2 cups sliced okra
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 4 cloves garlic, minced
  • salt, to taste
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground red pepper
  • hot cooked rice

Preparation:

For roux, in a heavy 2-quart saucepan stir together flour and oil until smooth. Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium. Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown. Let roux cool.

Add chicken broth to a 3 1/2 to 6-quart slow cooker. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.
Skim off fat. Serve with hot cooked rice.
Makes 6 servings.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
A crowd-pleasing, easy feast, Member FreshPicked

I made this for the first time for an Oscar Award-theme food competition/dinner party. For meats I bought a rotisserie chicken and pulled apart the breast and part of the underside, amounting to about three cups. I bought a 12-ounce package of Aidells smoked cajun style Andouille pork sausage. I used about a cup and a half of okra; the more okra the thicker the gumbo will be. Even though I slightly burned the roux, it was forgiving once mixed in with the chicken broth. Since I was short on time, I cooked all the ingredients together first for about 10 minutes on the stove top before letting it cook in the crockpot for about three hours, first on high then reducing to low once I noticed the chicken was falling apart. In addition to salt, black pepper and cayenne pepper, I also added a few dashes of red pepper flakes and about a 1/4 cup of scallions. I served it at the party with white boil-in-a-bag rice (another time saver), and homemade jalapeņo cheddar cornbread, which people ate in the same bowl with the gumbo. I presented it all as ""Feast of the Southern Wild,"" to go with the 2013 Oscars theme. Feedback included, ""Are you from the South?"" (nope) to ""this is the best dang gumbo I've had."" Ultimately it won me the ""Best Tasting"" award for the night. I'd definitely make this again because it was easy and delicious, and will experiment by adding ingredients like cooked shrimp or crawfish, crab and file powder, another Creole/Cajun staple.

4 out of 5 people found this helpful.

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