Crockpot Gumbo with Chicken and Sausage

Some days you have time to fuss over dinner, and some days you need to dump a few things in the Crockpot and call it a win. This easy crockpot gumbo is for the second kind of day, with tender chicken, smoky chicken andouille sausage, vegetables, and a Creole gumbo base all simmering together while you get on with everything else.

Inspired by the cozy flavors of New Orleans gumbo, this version takes a few smart shortcuts for days when dinner needs to require a whole lot less from you.

Frozen Cajun-style mirepoix goes straight into the Crockpot, while a prepared Creole gumbo base saves you from making a roux from scratch or measuring out a long list of seasonings. 

The dietitian in me loves that there's protein and plenty of vegetables built right into the pot, but the busy-day cook in me loves the short ingredient list even more. Add some rice on the side if you want it, grab the hot sauce, and you've got a cozy dinner that tastes like you did a whole lot more.

If easy crockpot recipes are your love language too, try my chicken pot pie gnocchi soup or french onion chicken!

Why You'll Love This Crockpot Gumbo

• Minimal prep: A frozen Cajun-style mirepoix saves you from chopping all the vegetables individually.
• No homemade roux: Store-bought Creole gumbo base builds plenty of flavor without standing over the stove stirring a roux.
• High in protein: Chicken breast and chicken andouille sausage make each bowl hearty and satisfying with 29 grams of protein!
• Easy Crockpot dinner: Toss everything into the slow cooker earlier in the day and come back when you're ready to shred the chicken and eat.
• Perfect for cooler weather: This cozy gumbo gives you the comfort of a warm Southern-inspired dinner without a long ingredient list or complicated prep.

When cooler weather hits, keep the cozy dinners coming with my crockpot lasagna soup or dutch oven chili!

Ingredients

We're using a couple freezer and pantry shortcuts that save a surprising amount of prep!

• Chicken breast: You'll need 1 pound of boneless, skinless chicken breasts, which cook whole in the gumbo and get shredded before serving.
• Chicken andouille sausage: Use 12 ounces of sliced chicken andouille sausage for smoky Cajun flavor while adding another source of protein to the meal.
• Frozen Cajun-style mirepoix: This freezer shortcut gives you the vegetables you want in gumbo without having to buy and chop everything separately. I used a bag from Kroger that contained onions, celery, and green bell pepper (aka the holy trinity of Cajun cooking).
• Creole gumbo base mix: A store-bought gumbo base is the secret to keeping this recipe so simple because there's no need to make a roux from scratch.
• Water: I use 6 cups of water with the Creole gumbo base I tested, but check your package directions if you're using a different product.
• Rice: White rice is optional for serving and can be spooned into individual bowls before adding the gumbo.

See the recipe card below for the full list of ingredients and measurements.

Substitutions & Variations

This easy slow cooker gumbo leaves plenty of room for easy swaps and add-ins.

• If you prefer dark meat, boneless chicken thighs can replace the chicken breasts and stay especially tender in the slow cooker.
• For a more traditional option, regular andouille sausage can replace the chicken andouille sausage without changing the rest of the recipe.
• To make chicken, sausage, and shrimp gumbo, add shrimp near the end of cooking so they cook through without becoming tough.
• If you like more heat, make the gumbo spicier with Cajun seasoning, cayenne pepper, or hot sauce after you taste the finished gumbo.
• If your vegetable blend doesn't contain much okra, add extra frozen okra straight to the Crockpot for more vegetables and classic gumbo flavor.
• When swapping brands, follow your gumbo base package directions for the amount of water since each mix may call for a slightly different ratio.

If you love New Orleans-inspired flavors, try my crockpot bourbon chicken next for a sweet and savory Southern twist!

How to Make Crockpot Gumbo 

Here's how to bring everything together, and yes, most of the work really is dumping it into the slow cooker.

Step 1: In the Crockpot, whisk together the Creole gumbo base and water until well combined.

Step 2: Add the whole chicken breasts, sliced chicken sausage, and frozen Cajun-style mirepoix, then stir to combine.

Step 3: Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours. The chicken should reach an internal temperature of 165°F.

Step 4: Remove the chicken breasts from the Crockpot and shred them with two forks.

Step 5: Return the shredded chicken to the Crockpot and stir it back into the gumbo.

Step 6: Taste and add additional seasoning if needed, then serve warm on its own or spooned over cooked rice.

Tips for the Best Slow cooker Gumbo Recipe

The Crockpot handles the heavy lifting, but these simple tips will make your gumbo even better.

• Before pouring in the water, check your gumbo base directions since another brand may call for a different amount than the 6 cups I use.
• Since the gumbo base and andouille already bring plenty of seasoning, taste before adding salt or any extra Creole seasoning.
• To keep prep as easy as possible, add the frozen vegetables straight to the Crockpot without thawing them first.
• For easy shredding, leave the chicken breasts whole while they cook, then pull them out, shred them with two forks, and stir the chicken back into the gumbo.
• If your family has different spice preferences, serve hot sauce at the table so everyone can add as much or as little heat as they like.

Storage

If you end up with leftover gumbo, consider tomorrow's lunch already handled.

• Refrigerate: Store leftover gumbo in an airtight container in the refrigerator for up to 3 to 4 days, keeping any cooked rice separate.
• Freeze: Let the gumbo cool before transferring it to a freezer-safe container and freezing without the rice for up to 3 months.
• Thaw: Move frozen gumbo to the refrigerator overnight to thaw before reheating.
• Reheat: Warm individual portions in the microwave or reheat the gumbo on the stovetop until hot throughout, adding a splash of water if needed.
• Meal prep: Keep the gumbo and cooked rice in separate containers so the rice doesn't soak up the broth while it sits.