Recipe by Reynolds® Slow Cooker Liners
"This Cajun-inspired dish practically makes itself. Just dump the ingredient in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served."
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2 (14.5 ounce) cans
stewed tomatoes, undrained
skinless, boneless chicken thighs, cut up
1 (14.5 ounce) can
reduced-sodium chicken broth
green sweet pepper, chopped
ground black pepper
fresh or frozen medium shrimp (thawed if frozen), peeled and deveined
hot cooked white or brown rice
Really great flavor, here! Though not a traditional gumbo (no roux), this is a very easy recipe to prepare. I followed the recipe exactly, and DH and DS had seconds. I reserved some for lunch, or they would have cleaned the pot. I like the taste of okra, and I will add some next time, with about half a package of andouille. There are so many veggies in this, the only side needed is some crusty bread, to catch every drop of the delicious broth!
Totally without taste. I even added shrimp and NZ mussels.
This was great! I added a traditional roux and used diced tomatoes with garlic and onions. Very tasty!!! You can also add andouille sausage.
Great recipe! I left out the celery and used 2 red bell peppers rather than the green just due to family preferences. I also used cubed chicken breast rather than thighs. The flavor was absolutely wonderful, definitely a hit! I used the Simple Cajun Seasoning recipe from this site since it's not a seasoning I generally keep on hand. Like a previous reviewer, I also used Reynold's Slow Cooker Liners when making this recipe- they definitely saved me time on clean up!
Very good! Sauteed onions, garlic, celery and added mushrooms in EVOO before adding to crock pot. Made a roux in the saute pan and added it to crock pit. Easy and very tasty!
I've never had gumbo before, so I can't judge how authentic this is. Having said that, we loved this. We served it over the rice and had slices of fresh baked bread as a side. Delicious meal, and super simple!
I changed two things: #1 omitted the cayenne. My husband can't handle spicy. #2 put 2lbs skinless, bone-in whole chicken thighs, instead of 1lb chopped boneless, skinless. (I figured the bone made them twice as heavy so I doubled it.) We had to remove the bones after it was done cooking shredding the chicken in the process. I don't think this made a difference taste-wise, just ease-wise. Shredding already slow-cooked chicken is way easier (and cleaner) than chopping raw chicken.
Very easy and flavorful. I added sausage and mushroom, substituted ROTEL for the stewed tomatoes, cooked the rice in the slow cooker about 30 min prior to adding the shrimp which absorbed some of the liquid making it less soupy. We had thirds... could not stop eating.
This was a delicious and easy weeknight gumbo. Took me about 15 minutes to throw together. A few enhancements, I used two cans of tomatoes with okra and one stewed, added sliced andouille chicken sausage, and used a couple of teaspoons of file gumbo. Enjoyed this recipe! Thanks for sharing, Reynolds.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Chicken Gumbo with Shrimp
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 60
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