Slow Cooker Chicken Gumbo

Chicken gumbo with rice.
The Spruce / Diana Rattray
Prep: 25 mins
Cook: 8 hrs
Total: 8 hrs 25 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
492 Calories
27g Fat
27g Carbs
34g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 492
% Daily Value*
Total Fat 27g 35%
Saturated Fat 8g 42%
Cholesterol 104mg 35%
Sodium 1131mg 49%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 12%
Protein 34g
Calcium 135mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This slow cooker chicken gumbo is full of flavor! Smoked sausage, diced cooked chicken, and sliced okra are among the ingredients. And, like all good gumbos, it starts with a roux. Feel free to add about 1/2 pound of peeled and deveined shrimp the last 20 minutes of cooking time.

 Serve this flavorful gumbo with hot cooked rice and a salad.


  • 1/3 cup all-purpose flour
  • 1/3 cup cooking oil (a neutral-flavor oil, such as corn oil or canola)
  • 3 cups chicken broth
  • 12 to 16 ounces smoked sausage, sliced about 1/2-inch thick (spicy sausage, such as andouille)
  • 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)
  • Dash of salt (to taste)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground red pepper

Steps to Make It

For the Roux

  1. In a heavy 2-quart saucepan stir together flour and oil until smooth.

  2. Cook over medium-high heat for 4 minutes, stirring constantly.

  3. Reduce heat to medium.

  4. Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown.

  5. Let the roux cool.

For the Gumbo

  1. Add chicken broth to a 3 1/2 to 6-quart slow cooker. Stir in the roux.

  2. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper.

  3. Cover and cook on Low for 7 to 9 hours, or High for 4 to 5 hours.

  4. Skim off fat.