Slow-Cooker Chicken Gumbo
Updated Sept. 23, 2022
- Total Time
- 5½ hours
- Rating
- Comments
- Read comments
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Ingredients
- ½cup all-purpose flour
- ½cup vegetable oil
- 8garlic cloves, smashed and chopped
- 2celery stalks, finely chopped
- 1white onion, finely chopped
- 1green bell pepper, finely chopped
- 2tablespoons tomato paste
- 2teaspoons coarse kosher salt, plus more to taste
- 2fresh or dried bay leaves
- 2teaspoons sweet or hot paprika
- 1teaspoon smoked paprika
- 1teaspoon garlic powder
- ½teaspoon ground cayenne, plus more to taste
- ½teaspoon dried thyme
- Black pepper
- 3cups chicken stock or broth
- 1½to 1¾ pounds boneless, skinless chicken thighs
- 1-pound bag frozen sliced okra (optional)
- Cooked rice, for serving
- Sliced scallions and hot sauce, for topping (optional)
Nutritional analysis per serving (6 servings)
497 calories; 26 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 32 grams protein; 979 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the insert of a 6- to 8-quart slow cooker, whisk the flour and oil together until evenly combined. (If your insert doesn’t fit in your microwave, or if it is not microwave-safe, use a large microwave-safe bowl. Never put metal in the microwave.) Microwave on full power for 3 minutes, then whisk well. Using oven mitts, rotate the insert or bowl if your microwave doesn’t rotate. Microwave in 15- to 30-second increments, whisking and rotating after each, until the roux is the color of milky coffee or peanut butter. (Total cooking times can vary from 4 to 15 minutes depending on the strength of your microwave, so keep a close eye on it.) See Tip for stovetop roux instructions.
- Step 2
Stir the garlic, celery, onion, bell pepper, tomato paste and salt into the roux until evenly combined. Microwave for 4 to 8 minutes, stirring occasionally, until softened. Using mitts, remove the insert and set it into the slow cooker base. (If using a separate container, scrape the mixture out into the slow cooker.) Stir in the bay leaves, paprikas, garlic powder, cayenne, thyme and several generous grinds of black pepper. Stir in the chicken stock and chicken thighs. Cook on low until the chicken is very tender, about 5 hours.
- Step 3
About 15 minutes before the gumbo is done, add the frozen okra, if using. Before eating, remove and discard the bay leaves and break the chicken apart into coarse pieces by pressing the chicken against the walls of the insert with a large spoon or spatula. Taste for seasoning and add more black pepper, salt and cayenne if you like.
- Step 4
Serve the gumbo in bowls topped with hot rice and scallions. Pass hot sauce at the table if you like.
- If you don’t have a microwave, you can make the roux and sautéed vegetables on the stovetop. In a Dutch oven or large skillet, warm the oil over medium-high heat. Sprinkle in the flour, reduce the heat to medium, and cook, whisking constantly, until the mixture is the color of milky coffee or peanut butter, 15 to 20 minutes. (Adjust the heat as necessary to avoid burning.) Then stir in the garlic, celery, onion, bell pepper, tomato paste and salt, and cook, stirring, until softened, about 8 minutes. Scrape the mixture into the slow cooker and proceed from there.
Private Notes
Comments
I have never taken the time to write a comment on any recipe before this one. I understand it might be good for time or convenience or whatever. But the thought of microwaving a roux and veggies makes me want to cry.
Forget about microwaving the roux and you can have spectacular results. I cooked the roux on top of the stove along with adding the veggies, spices and whisking in the stock all on top of the stove. Then dumped that in crockpot. I find most NY Times recipes too timidly spiced so I upped the paprika to one tbl (kept the smoked paprika at 1 tsp) and used 2 tsp garlic powder, 2 tsp thyme and 1 tsp cayenne. Added 1 lb sliced andouille sausage and used fresh okra at the end. Absolutely fantastic!
From America’s Test Kitchen: put flour in Dutch oven and cook on med. heat, stirring constantly, for 5 minutes until a bit toasty brown. Add oil and whisk to combine. Cover with lid and bake at 350 for 45 minutes. Easy, safe, hands free.
I make roux both ways. My traditional gumbo is exhausting but makes14 gallons. I’m eager to try this smaller one. When I make a microwave roux I use a 4 cup Pyrex measuring cup. Much easier.
I never commented before but I shortcut everything here and ended up with a delicious, crowd-pleasing meal, based on availability: 1-doubled green peppers and celery, skipped the onion, used a whole bulb of garlic. Sauteed all on medium flame in 50/50 grapeseed/evoo. 2-added 2c mushroom broth once veggies were soft & translucent and starting to sizzle. 3-Added spices. Used all smoked paprika, 2x bay, skipped garlic powder. 4-whisked flour oil 'til smooth & stirred into bubbling soup. 5-st
There are more ways to make gumbo in Louisiana than you can shake a stick at so authenticity is in the eye of the beholder. Blotting out most of the oil with paper towels after the roux is cooked would improve most gumbos and it’s also my opinion that it is always best to sauté down the trinity very well before simmering it. A slow cooker can make a good gumbo but cook the vegetables well before you put them in the crockpot
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