Imagine a rich, hearty gumbo that fills your kitchen with the most incredible Cajun aromas, promising a culinary journey straight to the heart of Louisiana - without ever leaving your home! This slow cooker chicken gumbo is more than just a meal; it's a flavor-packed experience that transforms humble ingredients into a soul-warming dish that will have your family and friends begging for seconds. Get ready to unlock the secret to an effortless, mouth-watering gumbo that delivers restaurant-quality taste with minimal kitchen effort.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Cajun
Serves: 8 servings
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 tablespoon Cajun seasoning
- 1 cup okra, sliced
- Salt and pepper to taste
Instructions
- Prepare all vegetables by washing and chopping the onion, bell pepper, and celery into uniform small pieces.
- Trim any excess fat from the chicken thighs and cut them into bite-sized chunks, approximately 1-inch pieces.
- In a large slow cooker, combine the chopped chicken thighs, onion, bell pepper, celery, and minced garlic.
- Pour in the diced tomatoes with their juice and the chicken broth, ensuring all ingredients are well distributed.
- Sprinkle Cajun seasoning evenly over the mixture, then add salt and pepper to taste.
- Cover the slow cooker and set it to low heat setting, allowing the gumbo to cook for 5-6 hours.
- During the last hour of cooking, add the sliced okra and stir gently to incorporate.
- Check the chicken for doneness, ensuring it reaches an internal temperature of 165°F (74°C).
- Taste and adjust seasonings if needed, adding more Cajun seasoning or salt and pepper to preference.
- Serve hot in deep bowls, optionally garnishing with chopped fresh parsley or green onions.
Tips
- For maximum flavor depth, consider browning your chicken thighs briefly before adding them to the slow cooker. This extra step adds a delicious caramelized note.
- Use fresh okra if possible, but frozen works perfectly fine - just add it during the last hour to prevent overcooking.
- Adjust the Cajun seasoning to your heat preference. Start with less, and you can always add more later.
- Let the gumbo rest for 10-15 minutes after cooking to allow flavors to meld together completely.
- For an authentic touch, serve over steamed white rice and garnish with fresh chopped green onions.
- This recipe freezes beautifully - make a double batch and save some for an easy future meal!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 22g
Fat: 12g
Saturated Fat: g
Cholesterol: 95mg
