Slow Cooker Crockpot Gumbo: 6 Bold Flavors to Savor

This hearty Slow Cooker Chicken and Sausage Gumbo is packed with flavor and perfect for any occasion.

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Add the sliced sausage to a skillet on medium-high heat. Cook for 3-4 minutes on both sides. Remove the sausage from the pan and set aside.
Add the butter and olive oil to the pan on medium heat. While it melts, add the flour in 3 phases. Whisk well with each addition.
Continue to stir until the roux turns deep brown, which will take several minutes of constant stirring.
Add the green peppers, celery, and onions to the roux. Stir and cook for 2-3 minutes until the veggies are soft.
Add all of the spices, garlic, and Worcestershire sauce to the roux and stir.
Add the roux and vegetables to the slow cooker along with the chicken broth, diced tomatoes, and okra. Stir to combine.
Place the chicken breasts and cooked sausage in the slow cooker. Place the lid on and cook for 3-4 hours on High or 7-8 hours on Low.
Remove the chicken from the slow cooker and shred it.
Add the raw shrimp and shredded chicken back to the slow cooker.
Cook for a few minutes until the shrimp turns bright pink.
Serve hot.