Slow Cooker Gumbo

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Slow Cooker GumboGumbo Slow CookerSlow Cooker Gumbo



During the month of January the Dishing it Up crew posted slow cooker recipes.  If you’re not familiar with using a slow cooker, you should really learn to use one.  It can save you TONS of time and it’s easy to adapt almost any recipe.  The main thing to remember is that meat should be cooked before adding it the slow cooker if it is an ingredient in the recipe.  If the meat is the main item being cooked, then of course, raw meat should be placed in the slow cooker.   I’ve found a really great site that may answer questions related all things slow cooker.  It’s called Crock-Pot Ladies FAQ.

Slow Cooker Gumbo is one of those winter time favorites that we frequently eat at our house.  I use leftover turkey from Thanksgiving, markdown rotisserie birds, or whatever chicken I find in my freezer as one of the meats in my gumbo.  It’s a fantastic way to give new life to leftovers and the family usually doesn’t even realize they’re eating leftovers again.


Slow Cooker Gumbo
  • 2 Boxes Gumbo Mix
  • 1 Package Smoked Sausage
  • 2 lbs. Chicken or Turkey
  • 12 cups Water
  1. Pour water and contents of both packages of gumbo mix into the slow cooker. To slow the cooking process, don't mix the water and gumbo mix until all meats are cooked and ready to add. The mix will be very watery, but will thicken as it cooks. If raw chicken is used, the water (broth) from cooking the chicken can be substituted in place of the water in the recipe.
  2. Cut sausage into four inch sections. Cut each section in half lengthwise, then cut each section in half again lengthwise. (It should now look like four pickle spears.) Line each section up side by side and cut the sausage into bite size pieces.
  3. If using a cooked, market chicken in a bag, run water over the chicken, in the storage bag. Soak a few paper towels with water and cover the chicken. Place the paper towels on top of the chicken, close the bag. Leave a small section of the bag open so that the steam can vent out of the bag. Microwave for two to three minutes. You want the chicken to be warm, but NOT hot.
  4. Remove the chicken from the bag and place on the cutting board. Using a fork and knife, the skin can be removed from the chicken in about thirty seconds.
  5. The chicken can be deboned with your hands in about a minute since the chicken is only warm and NOT hot. The knife can be used to remove the remaining meat from around the breast bones.
  6. Chop deboned chicken into bite-sized pieces.
  7. Add the meats to the gumbo. It has already started to thicken and the rice is partially cooked.
  8. Allow to cook until rice has completely cooked.
  9. As soon as we're finished eating, we box up the leftovers and put them in the freezer. It's so much cheaper than buying one box of the frozen stuff in the freezer section of the grocery store!


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