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Slow-Cooker Chicken Gumbo Recipe: Rich, Flavorful Comfort Stew

Scrumptious, warming and hearty Chicken Gumbo cooked to perfection in the slow cooker — the perfect meal for a cold day, ready in about 2 hours.

Celery is one of my favorite ingredients — I use both stalks and leaves depending on the recipe. In this slow-cooker chicken gumbo I use both, but the celery leaves are added at the end so they keep their fresh flavor.

Sprinkling the reserved celery leaves over the finished gumbo enhances the dish with a bright, aromatic touch that you won’t get if they are cooked the whole time.

If you set the slow cooker to HIGH, this gumbo will be ready in about two hours. If you prefer to prepare it earlier in the day, set the cooker to LOW and plan on roughly 3½ hours — handy when you need to be out in the afternoon.

We usually eat dinner around 5 PM during the week. On weekends dinner time varies; on Sundays we often eat around 3 PM. We like to leave a little time between the main course and dessert, so we typically enjoy dessert about an hour after dinner.

And if anyone is still peckish before dessert, there are always easy snacks to nibble on — people tend to find them, even when I try to hide them for a surprise.

If you’d rather not use canned tomatoes, feel free to substitute an equivalent amount of fresh, chopped tomatoes.

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More comfort food recipes you might like:

  • Mexican Bean and Tomato Soup
  • Split Pea and Ground Beef Soup (Slow-Cooker)
  • Paprika Beef Casserole (Slow-Cooker)
  • Creamy Skillet Pork Chops
  • Chicken Cacciatore (Dump and Bake)

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Chicken Gumbo (Slow-Cooker)

Hearty Chicken Gumbo (Slow-Cooker)

Hearty Chicken Gumbo (Slow-Cooker)

Linda Nortje

A warming, scrumptious chicken gumbo made in the slow cooker — ideal for cold days and ready in about two hours.
5 from 2 votes

Print Recipe
Pin Recipe

Course Soup
Cuisine American

Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins

Servings 8 Servings
Calories 185.3 kcal

Ingredients

  

  • 1 TB Olive Oil
  • 1 Onion large, chopped
  • 3 Celery Stalks chopped (reserve leaves)
  • 1 Green Bell Pepper large, chopped
  • 1 cup Green Beans trimmed and cut in thirds
  • 4 cups Chicken Stock
  • 1 cup White Rice
  • 1 can 410 g chopped tomatoes
  • 2 Bay Leaves fresh or dried
  • 450 g Cooked Chicken cubed or shredded (about 1 lb)
  • Salt and Black Pepper to taste

Instructions

 

  • Preheat the slow cooker on HIGH for 20 minutes.
  • While the cooker heats, warm the olive oil in a medium skillet and sauté the chopped onion, celery stalks and bell pepper for about 5 minutes, until softened.
  • Pour the chicken stock into the slow cooker. Add the green beans, sautéed vegetables, rice, chopped tomatoes and bay leaves. Cover and cook on HIGH for 1½–2 hours, or until the rice is tender.
  • Stir in the cooked chicken, cover again and cook for an additional 30 minutes to heat through.
  • Remove and discard the bay leaves. Season to taste with salt and black pepper. Stir in the reserved celery leaves just before serving for a fresh finish.
Nutrition Facts
Hearty Chicken Gumbo (Slow-Cooker)
Serving Size
 
1 Serving
Amount per Serving
Calories
185.3
% Daily Value*
Fat
 
4.8
g
7
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
3.3
g
Cholesterol
 
38.5
mg
13
%
Carbohydrates
 
17.1
g
6
%
Fiber
 
1.6
g
7
%
Sugar
 
5.1
g
6
%
Protein
 
17.5
g
35
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values, where provided, are estimates — please check your ingredient labels if you need exact numbers.

LINDA