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5 from 5 votes

Crockpot Gumbo with Chicken, Sausage, and Shrimp

A big pot of Healthy Slow Cooker Gumbo with chicken, sausage, and shrimp is a nourishing, cozy and satisfying way to end the day.
Course Dinner
Cuisine Southern
Keyword chicken and sausage gumbo, crockpot gumbo, easy gumbo recipe, gumbo recipe, gumbo with shrimp and sausage, slow cooker gumbo
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 6 - 8 people (about 7-8 cups)
Calories 218kcal
Author Blair Lonergan


  • ¼ cup all-purpose flour
  • ¼ cup vegetable oil
  • 1 lb. boneless, skinless chicken thighs (or substitute with chicken breast)
  • ½ lb. andouille, kielbasa, or other smoked sausage, sliced into rounds
  • 1 (14.5 oz) can diced tomatoes, not drained
  • ½ of a large onion, diced
  • ½ of a green bell pepper, seeded and diced
  • 1 celery rib, diced
  • 2 cloves garlic, minced or pressed
  • 1 bay leaf
  • 2 teaspoons Cajun or Creole seasoning
  • ½ teaspoon sweet paprika
  • ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves
  • ½ teaspoon dried oregano
  • 2 cups chicken broth or chicken stock
  • ½ lb. raw shrimp, peeled and deveined
  • 2 green onions (white and green parts), chopped
  • 2 tablespoons chopped fresh parsley, plus extra for garnish
  • Kosher salt and ground black pepper, to taste
  • Cayenne or hot sauce, to taste
  • Cooked white rice, for serving


  • Make the roux by heating the flour and oil in a small saucepan or skillet over medium heat. Cook for 8-10 minutes, whisking constantly so that it doesn’t burn. The mixture should turn a light reddish-brown. If it starts to get dark too quickly, reduce the heat to medium-low.
  • Transfer the roux to the bottom of a slow cooker.
  • Add the chicken, and then top with the sausage, tomatoes, onion, bell pepper, celery, garlic, bay leaf, Creole seasoning, paprika, thyme, oregano, and chicken broth.
  • Cover and cook on LOW for 6-8 hours, on HIGH for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.
  • Turn the slow cooker to the HIGH setting (if it’s not already there), and stir in the shrimp. Cover and cook on HIGH for 15-20 more minutes (stirring twice), or until shrimp are pink.
  • Discard the bay leaf. Remove the chicken from the pot. Chop or shred the meat, and then return the chicken to the pot. Stir in the green onions and parsley.
  • Taste and season with salt and pepper, cayenne, or hot sauce. Serve over rice and garnish with additional chopped fresh parsley, if desired.


  • Keep a close eye on the roux, stirring almost constantly while it cooks. Roux can burn quickly, and if that happens you'll have to start over.
  • Chicken thighs stay the most moist and tender over the long cooking time in the Crock Pot. That said, you can substitute with an equal amount of boneless, skinless chicken breast if you prefer the white meat.
  • Serve the gumbo with your favorite cooked rice, or with cauliflower rice for a lighter option.
  • Use other proteins in equal weights -- for instance, swap out the chicken for an extra 1 pound of shrimp.
  • Add sliced fresh or frozen okra. This helps thicken the broth and it also adds classic Southern flavor.
  • Use cayenne or hot sauce as a garnish at the end for a spicier gumbo.
  • Andouille sausage is the most traditional sausage for authentic Cajun flavor, but you can substitute with other smoked sausage varieties. Kielbasa is also a good choice.


Serving: 1cup (not including rice) | Calories: 218kcal | Carbohydrates: 7g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 751mg | Potassium: 446mg | Fiber: 1g | Sugar: 2g | Vitamin A: 447IU | Vitamin C: 18mg | Calcium: 56mg | Iron: 2mg