I fell in love with gumbo on a trip to New Orleans years ago, and ever since, I’ve been chasing that same deep, smoky, soul-warming bowl at home. This slow cooker chicken and sausage gumbo recipe is my answer to that craving on a busy weekday. You get all the rich, layered flavors of a traditional Louisiana gumbo without standing over a hot stove for hours.

I’ll be honest: the first time I made gumbo, I burned my roux. Badly. It smelled like charcoal and I had to start over. That mistake taught me everything about patience when building that dark, nutty roux.

The good news? In this slow cooker version, we still make a proper roux on the stovetop, but the pressure is much lower because the crockpot does all the heavy lifting after that.

My family now requests this every fall and winter. It disappears faster than I can ladle it into bowls.

Quick Recipe Summary
Prep Time	30 minutes
Cook Time	6 to 8 hours (low) or 3 to 4 hours (high)
Total Time	6 hours 30 minutes to 8 hours 30 minutes
Servings	8 servings
Difficulty Level	Intermediate

If you love Southern-style soups and stews made in the slow cooker, you might also enjoy my Slow Cooker Chicken Gnocchi Soup for another cozy weeknight favorite.

Table of Contents

Why You’ll Love This Slow Cooker Chicken and Sausage Gumbo Recipe

You get authentic Southern flavors without spending your entire afternoon in the kitchen. The slow cooker does the work while you go about your day.

This recipe uses a dark roux as the base, which gives the gumbo its signature deep, rich color and nutty flavor. It’s a non-negotiable step that takes about 20 minutes and is absolutely worth every stir.

The combination of chicken thighs and andouille sausage creates a complex, smoky depth. Chicken thighs stay tender and juicy even after hours in the slow cooker, unlike chicken breasts which can dry out.

The “holy trinity” of onion, celery, and bell pepper forms the aromatic backbone of this dish. You’ll notice how the whole house smells incredible within the first hour of cooking.

This is the kind of recipe that gets better the longer it sits. Leftovers the next day taste even more developed and flavorful.

It scales easily for a crowd, making it perfect for game days, potlucks, or holiday gatherings. One big batch feeds a group of 8 comfortably.

For another take on this Southern classic, check out my Chicken and Sausage Gumbo made on the stovetop for comparison.

Ingredients

Building a great gumbo starts with quality ingredients. The andouille sausage is the star alongside the chicken, so it’s worth seeking out a good brand. Every single item on this list plays a specific role in the final dish.

For the Roux:

1/2 cup (115g) unsalted butter
1/2 cup (65g) all-purpose flour

For the Gumbo:

2 lbs (900g) bone-in, skin-on chicken thighs (about 4 to 5 thighs)
1 lb (450g) andouille sausage, sliced into 1/2-inch rounds
1 large yellow onion, diced
3 celery stalks, diced
1 large green bell pepper, diced
4 cloves garlic, minced
1 can (14.5 oz / 411g) diced tomatoes, with juices
4 cups (950ml) low-sodium chicken broth
2 cups (475ml) water
1 tbsp Worcestershire sauce
1 tbsp Cajun seasoning
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp kosher salt (plus more to taste)
1/4 tsp cayenne pepper (adjust to heat preference)
2 bay leaves
1 cup (120g) frozen okra, sliced (or fresh)
1 tbsp filé powder (for serving/thickening)
4 cups (740g) cooked white rice, for serving
3 green onions, sliced (for garnish)
Fresh parsley, chopped (for garnish)

Read Also: Shrimp and Chicken Gumbo Recipe

Kitchen Equipment Needed

Having the right tools on hand makes this recipe much smoother to execute. The most important piece of equipment is a large, heavy-bottomed skillet or Dutch oven for building your roux.

6-quart slow cooker or larger (a 7 or 8-quart works well for this recipe)
Large heavy-bottomed skillet or Dutch oven (for making the roux)
Wooden spoon or heat-resistant silicone spatula (for stirring the roux)
Sharp chef’s knife and cutting board
Measuring cups and spoons
Ladle (for serving)
Instant-read thermometer (to verify chicken is cooked through to 165°F / 74°C)
Large bowl (for shredding chicken)
Two forks (for shredding chicken)
Rice cooker or medium saucepan (for cooking rice)

You might also enjoy making my Slow Cooker Chili using similar equipment for another hearty one-pot meal.

Recommended Products for This Recipe

These are products I personally use and recommend based on years of making this gumbo. They genuinely make a difference in the final result.

1. Andouille Sausage (Quality Brand)

The quality of your andouille sausage makes or breaks this gumbo. A good andouille has a genuine smoky, peppery bite that infuses the entire dish. You can taste the difference instantly compared to generic smoked sausage.

Get it on Amazon

2. Filé Powder

Filé powder is a traditional Louisiana gumbo thickener and flavor enhancer made from ground sassafras leaves. It adds an earthy, slightly herbal note that you simply cannot replicate with anything else. A small amount goes a long way, so a single jar will last you many batches.

Get it on Amazon

3. Large Oval Slow Cooker (7-Quart)

A larger slow cooker gives you room to properly layer ingredients without overcrowding. I always recommend going bigger than you think you need, especially when cooking bone-in chicken pieces that take up significant space.

Get it on Amazon

4. Cajun Seasoning Blend

Using a high-quality Cajun spice blend ensures you get consistent heat and flavor without having to balance a dozen individual spices. Look for one with a clean, short ingredient list and bold flavor that doesn’t rely on excessive salt.

Get it on Amazon

5. Enameled Cast Iron Skillet

A thick, heavy pan distributes heat evenly when making your roux, which is essential to prevent burning. I’ve made the mistake of using a thin skillet and ended up with hot spots that scorched the flour, so now I always reach for my enameled cast iron.

Get it on Amazon

Another favorite slow cooker recipe: Slow Cooker Beef Barley Soup

Step-by-Step Instructions: How to Make Slow Cooker Chicken and Sausage Gumbo

Step 1: Season the Chicken

Pat the chicken thighs completely dry with paper towels. Moisture is the enemy of a good sear, and removing it will help you develop better browning.
In a small bowl, combine 1 teaspoon of the Cajun seasoning with 1/4 teaspoon black pepper and a pinch of kosher salt.
Rub this seasoning mixture evenly over all sides of each chicken thigh, pressing gently so it adheres to the surface.
Set the chicken aside on a plate while you prepare your pan. You can do this step up to 24 hours ahead and refrigerate the chicken uncovered for even more flavor development.

Step 2: Brown the Chicken and Sausage

Heat a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of neutral oil such as canola or vegetable oil and swirl to coat.
When the oil begins to shimmer and is very hot (but not smoking), add the seasoned chicken thighs skin-side down. Do not move them. Let them sear undisturbed for 4 to 5 minutes until the skin is deep golden brown and releases easily from the pan.
Flip the chicken and sear the other side for 3 minutes. The goal here is color and flavor, not cooking through. Transfer the chicken to the slow cooker insert.
In the same skillet over medium heat, add the sliced andouille sausage in a single layer. Cook for 2 to 3 minutes per side until browned and slightly caramelized on the cut edges.
Transfer the sausage to the slow cooker with the chicken. Do not drain the skillet. You want all those drippings for the next step.

Step 3: Make the Dark Roux

Reduce the heat under the skillet to medium-low. Add the unsalted butter (1/2 cup / 115g) to the existing drippings and let it melt completely, swirling the pan gently.
Once the butter is fully melted, add all of the flour (1/2 cup / 65g) at once and immediately stir with a wooden spoon or silicone spatula to combine into a smooth paste. This paste is your roux.
Stir the roux constantly, scraping the bottom and edges of the pan in a figure-eight or back-and-forth motion. Do not walk away at this point. Keep the heat at medium-low to medium.
Continue stirring for 15 to 20 minutes. Watch the color carefully. The roux will progress from pale blonde to peanut butter tan to milk chocolate brown. You are aiming for a deep, rich chocolate brown color, sometimes called a “dark roux.” It will smell deeply nutty and toasty, almost like popcorn or cocoa.
If at any point it smells acrid or burned, or you see black specks, the roux is ruined and you need to discard it and start over with a clean pan. Do not try to salvage a burned roux as it will make the entire dish bitter.
Once the roux reaches that deep chocolate brown color, remove the pan from heat immediately to stop the cooking.

Step 4: Sauté the Holy Trinity

Return the pan with the roux to medium heat. Add the diced onion, celery, and green bell pepper all at once. The vegetables will sizzle and steam dramatically when they hit the hot roux. Stir vigorously to coat everything in the roux.
Cook the vegetables in the roux, stirring frequently, for 5 to 7 minutes until they begin to soften and the onion turns translucent. The mixture will smell incredibly fragrant at this point.
Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant. Garlic burns quickly so keep it moving in the pan at all times.
The mixture should look like a thick, dark, fragrant paste with softened vegetables incorporated throughout.

Step 5: Build the Gumbo Broth

While the roux and vegetable mixture is still hot, slowly ladle in about 1 cup (235ml) of the chicken broth, stirring vigorously to prevent lumps. The roux may bubble and steam dramatically. Keep stirring until fully incorporated and smooth.
Continue adding the chicken broth in increments of about 1 cup at a time, stirring well after each addition, until all 4 cups (950ml) are incorporated and the mixture is smooth and lump-free.
Add the 2 cups (475ml) of water and stir to combine.
Add the can of diced tomatoes with all their juices, the Worcestershire sauce, remaining Cajun seasoning, dried thyme, dried oregano, smoked paprika, remaining black pepper, cayenne pepper, and the 2 bay leaves. Stir everything well to combine.

Step 6: Transfer to the Slow Cooker

Pour the entire roux and broth mixture from the skillet into the slow cooker, directly over the browned chicken and sausage. Use a silicone spatula to scrape out every bit of the mixture from the pan, since all of that caramelized flavor matters.
Gently stir everything together in the slow cooker to distribute the broth and seasonings evenly around the meat.
The chicken thighs do not need to be fully submerged. The liquid will rise as the slow cooker heats up and the ingredients release their moisture.
Place the lid firmly on the slow cooker.

Step 7: Cook Low and Slow

Set the slow cooker to LOW and cook for 6 to 8 hours. This is the preferred method. The long, gentle heat allows the flavors to meld deeply and the chicken to become fall-apart tender without becoming dry.
Alternatively, set the slow cooker to HIGH and cook for 3 to 4 hours if you are short on time. The result will be good but slightly less developed in flavor compared to the low-and-slow method.
About 30 minutes before the cooking time is up, open the lid and add the frozen or fresh sliced okra directly into the slow cooker. Stir gently to submerge the okra in the broth. Okra adds both flavor and natural thickening to the gumbo.
Replace the lid and continue cooking for the remaining 30 minutes.

Step 8: Shred the Chicken and Finish the Gumbo

Using tongs or a slotted spoon, carefully remove all the chicken thighs from the slow cooker and place them in a large bowl. They will be very tender and may start falling apart as you transfer them, which is exactly what you want.
Remove and discard the skin and bones from each piece. Using two forks, shred the chicken meat into bite-sized pieces, pulling in opposite directions. It should shred completely effortlessly.
Return all the shredded chicken meat to the slow cooker and stir gently to incorporate it back into the gumbo broth.
Taste the gumbo and adjust the seasoning as needed. Add more salt, a sprinkle of additional Cajun seasoning, or a pinch more cayenne to reach your preferred flavor level.
Remove and discard the 2 bay leaves.
For extra thickening, stir in 1/4 to 1/2 teaspoon of filé powder at this stage. Add it gradually, stir thoroughly, and wait 1 minute before deciding if you want more. Filé thickens quickly.

Step 9: Serve

Cook white rice according to package instructions. Long-grain white rice is traditional, but medium-grain works well too.
To serve, place a generous scoop of cooked white rice in the center of a wide, shallow bowl. Ladle the hot gumbo generously over and around the mound of rice.
Sprinkle each bowl with sliced green onions and fresh chopped parsley for a pop of color and freshness.
Offer filé powder at the table in a small dish so each person can stir a pinch into their own bowl for additional thickening and that classic gumbo flavor note.
Serve immediately with hot sauce on the side for those who want extra heat.

Read Also: Slow Cooker Taco Soup Recipe

Tips for The Best Slow Cooker Chicken and Sausage Gumbo

The single biggest tip I can give you is to be patient with your roux. Rushing it by turning the heat too high will cause it to burn, and a burned roux means starting completely over.

Don’t skip browning the meat: Searing the chicken and sausage before adding them to the slow cooker creates a layer of deep, caramelized flavor through the Maillard reaction. This step cannot be replicated inside the slow cooker and makes a dramatic difference in the final dish.
Use bone-in, skin-on chicken thighs: The bones and skin contribute richness and body to the broth as the gumbo cooks. You remove them before serving, but they do their flavor work during those long hours of slow cooking. Boneless, skinless thighs are a fine substitute but the broth will be slightly thinner.
Aim for a dark chocolate roux: A lighter roux will give you a thinner, less flavorful gumbo. The dark roux is what gives Louisiana-style gumbo its signature color, complex taste, and slight thickening power. Be patient and stir constantly.
Add okra near the end of cooking: Adding okra too early causes it to break down completely and become overly slimy. Adding it in the last 30 minutes gives it enough time to contribute flavor and gentle thickening without completely losing its texture.
Add filé powder carefully: Filé thickens quickly and can make the gumbo gluey if you add too much at once. Start with 1/4 teaspoon, stir well, wait a full minute, then decide if you want more. Never add filé powder while the pot is still boiling.
Taste and adjust at the end: Slow cooking can mellow some of the spice levels, so always taste the finished gumbo before serving and add salt, Cajun seasoning, or extra cayenne as needed to bring the flavors back into focus.
Use quality andouille: Authentic andouille sausage is smoked and heavily spiced. If you cannot find andouille, a good quality smoked kielbasa or chorizo can substitute in a pinch, but the flavor profile will differ slightly.
Let it rest before serving: If you have 15 extra minutes, turn the slow cooker to warm after cooking and let the gumbo rest. The flavors tighten up and become even more cohesive during this short resting period.
Serve over rice, not alongside: Traditional gumbo is served with the rice placed in the bowl first and the gumbo ladled over and around it so the rice acts as a sponge for the rich broth.

For more cozy slow cooker meal inspiration, browse my Crockpot Fall Recipes collection.

What to Serve with Slow Cooker Chicken and Sausage Gumbo

Gumbo is a full meal on its own, but the right sides can really round out the experience into a proper Southern spread. Classic Southern accompaniments are always the best pairing choices here.

Healthy Cornbread: A warm square of cornbread for dunking into the gumbo broth is one of life’s great simple pleasures. The slight sweetness of the cornbread balances the heat and smokiness of the gumbo beautifully.
Dinner Rolls: Soft, buttery dinner rolls are perfect for soaking up every last drop of that rich, dark broth. Make a big batch because people always want more bread with gumbo.
Coleslaw: A creamy coleslaw offers a cool, crunchy contrast to the warm, hearty gumbo. The tangy dressing cuts through the richness and refreshes the palate between spoonfuls.
Potato Salad: In some parts of Louisiana, potato salad is served right inside the gumbo bowl alongside the rice. It sounds unusual but it is a beloved regional tradition absolutely worth trying at least once.
Deviled Eggs: A classic Southern appetizer that fits perfectly alongside a bowl of gumbo, especially at gatherings and potlucks where you want a complete spread.
Steamed white rice (extra): Always have extra rice on hand. Guests will come back for seconds and thirds and will want more rice each time.
Hot sauce bar: Set out a few different hot sauces on the table so everyone can customize their heat level. Crystal, Tabasco, and Louisiana hot sauce are all traditional and crowd-pleasing choices.

For a hearty side option to round out a Southern-themed spread, my Brunswick Stew brings similarly bold Southern flavors.

Variations of Slow Cooker Chicken and Sausage Gumbo

Gumbo has many beloved regional interpretations and delicious protein variations worth exploring. The base technique stays the same but the additions can shift quite a bit depending on what you have available.

Shrimp added: Add 1 lb (450g) of peeled and deveined large shrimp in the last 20 minutes of cooking. Stir them directly into the hot gumbo, replace the lid, and cook on HIGH just until the shrimp are pink and opaque, about 15 to 20 minutes. Do not overcook or they will turn rubbery.
Crab meat variation: Stir in 8 oz (225g) of lump crab meat in the last 10 minutes of cooking. It adds a sweet, briny richness that pairs beautifully with the smoky andouille sausage.
Full seafood gumbo: Omit the chicken and replace with shrimp, crab, and oysters for a classic New Orleans seafood version. Add all seafood only in the last 20 to 30 minutes of cooking to prevent overcooking.
Turkey and sausage: Substitute leftover roasted turkey for the chicken thighs. Add it in shredded form during the last hour of cooking since it doesn’t need as long to heat through and absorb flavor.
Extra spicy version: Double the cayenne to 1/2 teaspoon, add 1 diced jalapeño with the holy trinity, and use a spicier Cajun blend. Serve with pickled jalapeños on the side for serious heat lovers.
Filé-thickened only (no okra): Omit the okra entirely and rely solely on filé powder added at the end for thickening. This is a more traditional approach in some bayou regions of Louisiana.
Low-sodium version: Use unsalted or low-sodium chicken broth, reduce Cajun seasoning by half, and season to taste with salt at the very end. Use a lower-sodium andouille if available in your area.
Brown rice version: Substitute cooked brown rice for white rice to add fiber and a nuttier flavor. The heartier grain holds up well against the bold gumbo flavors.

You might also enjoy: Chicken Stew Recipe

Storage and Reheating

Gumbo stores beautifully and honestly tastes even better the next day once the flavors have had overnight to deepen. Store the gumbo and rice separately to prevent the rice from becoming mushy and absorbing all the broth.

Refrigerator: Transfer cooled gumbo to an airtight container and store in the refrigerator for up to 4 days. Store cooked rice separately in its own airtight container for up to 5 days.
Freezer: Gumbo freezes exceptionally well without the rice. Pour cooled gumbo into freezer-safe bags or airtight containers, removing as much air as possible. Freeze for up to 3 months. Label with the date and contents.
Thawing: Thaw frozen gumbo overnight in the refrigerator. Do not thaw at room temperature as this increases the risk of bacterial growth.
Reheating on the stovetop (recommended): Pour the gumbo into a saucepan over medium heat. Add a splash of chicken broth or water if it has thickened too much during storage. Stir gently and heat until it reaches a gentle simmer and is warmed all the way through, about 8 to 10 minutes.
Reheating in the microwave: Transfer a portion to a microwave-safe bowl. Cover loosely with a microwave-safe lid or damp paper towel to prevent splattering. Microwave on medium power (50%) in 90-second intervals, stirring between each, until heated through evenly.
Reheating in the slow cooker: Place the gumbo back in the slow cooker on LOW for 1 to 2 hours until warmed through. This is a great option if you are reheating a large batch for a gathering.
Note on filé powder and thickness: If you added filé powder before storing, the gumbo may thicken considerably when cold. Simply thin it with a little extra chicken broth when reheating and it will return to the right, ladle-ready consistency.

Read Also: Slow Cooker Pot Roast Recipe

Nutritional Facts

The following values are approximate per serving (1/8 of total recipe, including rice) and may vary based on specific brands and ingredient quantities used.

Nutrient	Amount Per Serving
Calories	~520 kcal
Total Fat	22g
Saturated Fat	8g
Cholesterol	115mg
Sodium	890mg
Total Carbohydrates	48g
Dietary Fiber	3g
Sugars	5g
Protein	32g
Iron	3mg
Calcium	55mg

Nutritional values are estimates only. For precise tracking, use a nutrition calculator with your specific brands and measurements.

For more comforting chicken recipes to add to your rotation, browse my Best Chicken Soup Recipes roundup.

Health Benefits of Key Ingredients

This gumbo is not just a comfort food. Many of the core components bring meaningful nutritional value to the table alongside all that incredible flavor.

Chicken thighs: A rich source of high-quality protein, zinc, and B vitamins including niacin and B6, which support energy metabolism and immune function. Dark meat chicken also contains more iron than white meat.
Okra: One of gumbo’s signature vegetables, okra is high in vitamin C, vitamin K, and folate. It also contains a soluble fiber called mucilage which contributes to the dish’s thickening and supports healthy digestion.
Bell pepper: Green bell peppers are rich in vitamin C, providing more than 100% of the daily recommended intake per cup. They also contain antioxidants like quercetin that support immune function and reduce cellular inflammation.
Celery: A low-calorie vegetable that provides vitamin K, folate, and potassium. Celery also contains anti-inflammatory plant compounds and contributes natural flavor to the holy trinity without adding significant calories.
Onion: Onions contain quercetin and other flavonoids that act as antioxidants in the body. Regular consumption is associated with reduced inflammation and improved cardiovascular health.
Garlic: Allicin in garlic has well-documented antimicrobial and anti-inflammatory properties. Garlic is also associated with supporting healthy blood pressure and strengthening immune response.
Tomatoes: Canned diced tomatoes provide lycopene, a potent antioxidant that becomes more bioavailable when cooked. Tomatoes also contribute vitamin C and potassium to the dish.
Smoked paprika: Contains antioxidant carotenoids and adds deep flavor with essentially no calories. It contributes mild anti-inflammatory benefits and the characteristic smoky undertone of the gumbo.
Cayenne pepper: Contains capsaicin, which research suggests may support metabolism and healthy circulation. It adds warmth and heat throughout the dish with no added fat or calories.

For another wholesome, protein-packed comfort dish, check out my Cowboy Stew packed with vegetables and bold flavors.

FAQs About Slow Cooker Chicken and Sausage Gumbo

1. Do I really need to make a roux for slow cooker gumbo?

Yes, the roux is essential and cannot be skipped if you want authentic gumbo. It provides the dish’s characteristic dark color, deep nutty flavor, and a significant portion of its thickening power.

Without a proper dark roux, the result will taste more like a basic chicken soup than a true Southern gumbo.

2. Can I use chicken breasts instead of chicken thighs?

You can, but chicken breasts are more likely to dry out and become stringy after 6 to 8 hours in the slow cooker. Chicken thighs have more fat and connective tissue which protects them from overcooking and keeps the meat juicy.

If you prefer white meat, add boneless skinless chicken breasts during the last 3 hours of cooking on LOW rather than for the full duration, and check that the internal temperature reaches 165°F (74°C).

3. What can I use instead of andouille sausage?

If you cannot find andouille, smoked kielbasa is the most commonly available substitute. You can also use smoked beef sausage or spicy Italian sausage.

For extra smokiness without authentic andouille, add an additional pinch of smoked paprika and a touch more cayenne to compensate for the milder substitute.

4. Can I make this gumbo ahead of time?

Absolutely, and it is highly recommended. Gumbo tastes noticeably better the next day as the flavors continue to meld and deepen overnight.

Make the complete recipe, cool it fully, and refrigerate it. Reheat gently on the stovetop with a splash of broth if needed, which makes this ideal for hosting because you can prepare it a day in advance.

5. Why did my gumbo turn out thin?

A few things could contribute to a thin gumbo. Your roux may not have been cooked to a dark enough color, as a lighter roux has significantly less thickening power than a dark one.

You may also need more filé powder stirred in at the end. Try adding it in 1/4 teaspoon increments, stirring well and allowing a full minute to pass between additions until the gumbo reaches your desired consistency.

For another satisfying slow-cooked comfort meal to try next, check out my Slow Cooker Chicken Gnocchi Soup.

Final Thoughts

Making this slow cooker chicken and sausage gumbo is one of the most rewarding cooking experiences, especially when you lift the lid after hours of slow cooking and that incredible aroma fills the entire kitchen.

The effort you put into the roux and the browning at the beginning pays off in every single spoonful of rich, smoky, deeply flavored gumbo.

If you have been intimidated by gumbo before, this recipe truly shows you that it is absolutely something you can make at home with confidence. The slow cooker takes away most of the babysitting after that initial roux.

Give it a try this weekend and leave me a comment below letting me know how it went! I’d love to see your photos and hear if you added any of your own personal twists.

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