Can I use chicken breasts instead of thighs in this gumbo?

You can substitute chicken breasts if you prefer, but keep in mind they tend to dry out more during slow cooking. I recommend adding them later in the cooking process or watching closely to avoid dryness.

How spicy is this Creamy Slow Cooker Cajun Chicken Gumbo Recipe?

This recipe has a moderate heat level thanks to the cayenne and Cajun seasoning, but you can easily adjust the spice to your taste by adding more or less cayenne pepper or hot sauce. The slow cooker smooths out the spices for a balanced heat.

Do I need to brown the meat before adding it to the slow cooker?

No need to brown the chicken or sausage beforehand. This recipe is designed for simplicity, and slow cooking allows the flavors to develop deeply without that extra step. However, browning can add extra richness if you have time.

Creamy Slow Cooker Cajun Chicken Gumbo

Description

This Slow Cooker Gumbo is a hearty and flavorful Cajun stew packed with tender chicken thighs, smoky andouille sausage, and the classic Holy Trinity of vegetables. Simmered slowly with fire-roasted tomatoes and a robust blend of Cajun spices, this easy recipe delivers a comforting, thick gumbo perfect for serving over rice any day of the week.

Ingredients

Scale

Protein

1 pound boneless, skinless chicken thighs cut into 1-inch pieces
1 pound andouille sausage sliced into ½-inch pieces

Vegetables

1 medium yellow onion diced
1 medium green bell pepper seeded and diced
3 celery stalks chopped
15 ounces fire roasted diced tomatoes
3 teaspoons garlic minced

Spices & Seasonings

1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon onion powder
1 tablespoon Cajun seasoning
½ teaspoon cayenne pepper
2 bay leaves

Liquids & Thickener

4 cups low-sodium chicken broth
¼ cup cornstarch

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Instructions

Prepare Ingredients: Cut the chicken thighs into 1-inch pieces and slice the andouille sausage into ½-inch pieces. Dice the onion, seed and dice the green bell pepper, chop the celery stalks, and mince the garlic.
Add to Slow Cooker: Place the chicken, sausage, onion, bell pepper, celery, fire-roasted tomatoes, garlic, black pepper, paprika, onion powder, Cajun seasoning, cayenne pepper, and chicken broth into the slow cooker. Stir well to combine all ingredients and then place the bay leaves on top.
Cook Gumbo: Cover the slow cooker and cook on high for 3 hours or on low for 6 hours until the chicken is tender and flavors meld together.
Thicken the Gumbo: Remove and discard the bay leaves. Ladle out ½ cup of the cooking broth and mix it with the cornstarch until smooth. Slowly pour this mixture back into the gumbo, stirring constantly. Continue to cook uncovered for an additional 15 minutes until the gumbo thickens to the desired consistency.
Serve: Serve the gumbo hot over cooked white rice and garnish with fresh parsley if desired for a touch of color and freshness.

Notes

The "Holy Trinity" of onion, bell pepper, and celery is essential for authentic Gulf Coast gumbo flavor.
Andouille sausage and Cajun seasoning can be salty, so taste before adding additional salt to avoid over-seasoning.
Adjust the heat level by increasing cayenne pepper or adding hot sauce for spicier gumbo, or reduce for milder flavor.
Leftovers keep well refrigerated for up to 2 days or can be frozen for up to 3 months for easy future meals.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 4 g
Sodium: 750 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 75 mg