How to make slow cooker cajun chicken gumbo

Emma Blecker

Contributing Writer

Traditional gumbo is an incredible stew originating from Southern Louisiana. Gumbo is characterized by strong Cajun spices and a thickened saucy base that is perfect for serving over fluffy white rice. While many gumbo recipes include a seafood element as well as chicken and sausage, we've found that gumbo can be just as satisfying with tender chicken thighs and delicious veggies, as long as they are spiced to perfection!

This slow cooker recipe for Cajun chicken gumbo can be prepared in under 15 minutes and left to stew away as you go about your day. This dish is a wonderful way to warm up the family on a chilly winter night, and can easily be adapted to accommodate the little ones (we suggest reducing the cayenne pepper and adding in some extra veggies such as green beans or broccoli). Spice things up this winter with a recipe that you will be hard-pressed to forget!

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Slow Cooker Cajun Chicken Gumbo

15 minutes

6 hours

6 hours + 15 minutes

2 lb (900g) skinless chicken thighs

2 14oz (400g) cans crushed tomatoes

1 3/4 cups (400ml) chicken broth

1 sweet bell pepper, chopped

2 celery ribs, chopped

2 small white onions, chopped

4 teaspoons Cajun seasoning

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

3 cloves garlic, minced

1 teaspoon Worcestershire sauce

2 tablespoons flour

Place the chicken thighs in the bottom of a 5 quart slow cooker. pour the crushed tomatoes, chicken broth, vegetables, seasoning and garlic over the chicken thighs and stir well with a spoon. Add in the flour and stir until combined.

Cover and cook on high for 3-4 hours or on low for 6 hours. Serve over white or long grain rice.

TIP: This recipe can be stored in the freezer for up to 3 months and reheated for future family meals. For a more traditional gumbo, throw in some sliced okra and 1/2 lb of Andouille or smoked sausage, just be sure to brown it in a frying pan before adding it in with the other ingredients.

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