Slow Cooker Gumbo with Chicken, Sausage, and Okra

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty slow-cooked gumbo combining tender chicken, smoky sausage, and tender okra in a rich, deeply flavored broth perfect for comforting meals. This caribbean-inspired slow cooker ready in about 500 minutes pairs okra, sliced into 1/2-inch pieces, large yellow onion, diced, medium green bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 12 oz andouille sausage, sliced into 1/4-inch rounds
• 2 cups okra, sliced into 1/2-inch pieces
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups chicken broth
• 1/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 1 tsp dried thyme
• 2 bay leaves
• 1 tbsp Cajun seasoning
• 1 tsp hot sauce
• 1 tsp salt
• 1/2 tsp black pepper
• for serving cooked white rice
• 1/4 cup chopped green onions
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: In a medium skillet over medium heat, whisk together 1/4 cup vegetable oil and 1/4 cup all-purpose flour, stirring constantly for 10-12 minutes until the roux turns a deep brown color and emits a nutty aroma; immediately remove from heat to prevent burning.
2. Step 2: Add the roux to a slow cooker along with 1.5 lbs diced boneless skinless chicken thighs, 12 oz sliced andouille sausage, 1 large diced yellow onion, 1 diced green bell pepper, 2 diced celery stalks, 4 minced garlic cloves, 2 tbsp tomato paste, 4 cups chicken broth, 1 tsp dried thyme, 2 bay leaves, 1 tbsp Cajun seasoning, 1 tsp hot sauce, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine all ingredients.
3. Step 3: Cover and cook on low for 6-8 hours until the chicken is tender and flavors meld. In the last 30 minutes of cooking, stir in 2 cups sliced okra and continue cooking until the okra is tender but not mushy.
4. Step 4: Remove bay leaves before serving. Spoon the gumbo over cooked white rice and garnish with 1/4 cup chopped green onions and 2 tbsp chopped fresh parsley for a fresh finish.