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Slow-Cooker Chicken Gumbo Recipe

Slow-Cooker Chicken Gumbo

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (73)

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Average Rating:

Total Reviews: 73

Showing 21-30 of 73

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  • on March 08, 2010

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    I made this recipe to share with friends and it was a big hit! I doubled it so that we could have some for the freezer, too. One change I made was to use a large can of crushed tomatoes, a small can of paste (plus one can of water instead of the tomato juice. It gave it a thicker consistency. We also served it over brown rice which is a little heartier and held up well for reheating. Next time I may add some shrimp!

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  • on March 07, 2010

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    To all y'all from Louisiana: Ever heard of this little thing called the obesity epidemic? I'll take this flavorful soup chock full of veggies, good protein and nutrients any day. This was super easy, super tasty, and required just a little bit of Tony's Creole seasoning to kick the flavor into high gear. We'll be making this again very soon!

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  • on March 02, 2010

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    This was, by far, the WORST excuse for gumbo I've ever had. It is very bland, and doesn't get any better the next day. I don't know what it's missing, but it's definitely missing a thing or two. I wish I would have read the reviews BEFORE I had everything in the slow-cooker...I won't make that mistake again.

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  • on March 01, 2010

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    Im cooking this right now and the smell is amazing! I cant wait till its ready. Its so easy to make too. :D

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  • on February 19, 2010

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    Very easy steps! Might have a bettter flavor if the onions and celery were sauteed first. I added cooked shrimp and the cooked rice in the last 30 minutes of cooking. I added a can of diced tomatoes rather than the tomato juice. Family loved it...which was surprising with all of the orkra in it!!

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  • on February 18, 2010

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    The key to this dish is experimenting with the recipe and modifying it to suit your tastes. I agree with the comments that it needs more "oomph," so I just added more spices and herbs, and threw in a dash of hot sauce.

    Also (and this is a key to any slow cooker recipe, YOU NEED TO BROWN THE MEATS before you put them in the slow cooker. Browning the sausage and the chicken, and sweating/searing the vegetables, make the dish so much more flavorful. It takes a little time, but it's worth it.

    Also, I have found that cutting up the okra helps tenderize it in the cooking, and help thickens the gumbo. Be careful with okra, however, because the more you work with it, the slimier it gets. :

    I serve this dish with saffron (yellow rice, and it's a great weeknight supper. Add a loaf of good crusty bread and you're set!





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  • on January 30, 2010

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    After reading the reviews about this being blan. I used all the seasonings to taste, pretty much doubled up or more on them. Also more celery, onion. I also used sun dried tomatoe chicken sausage ( we don't eat red meat. I served it over saffron rice which is more flavor and my kids even liked it. They do not like anything!! I love the concept of this recipe, just add what you like. I also put exta hot chili poweder in it. Play with it, you will love it.

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  • on January 24, 2010

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    For my liking, I found this definately needed a little more umph. I added some cajun seasoning and put the rice into the crock pot. It was okay, but I do have another gumbo recipe that I prefer to this one.

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  • on January 12, 2010

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    Was looking for an easy and flavorful crock pot meal. This is NOT it. It was bland and my partner won't even eat the leftovers. I will not be making it again. If you attempt to make it, I recommend adding the hot sauce another comment suggested.

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  • on January 05, 2010

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    The snobbish and downright rude comments here from "Louisiana natives" make me embarassed to be from the same state.

    It isn't like Gumbo is Beef Wellington. There's always been tons of variation depending on what the cook has on hand (or could afford. This is a nice, healthy take on a great and traditionally widely-varied dish.

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