This crockpot gumbo recipe is as easy as can be and practically makes itself. Just dump the chicken and vegetables in a slow cooker, toss in shrimp a few minutes before serving, and voilà! Dinner is served. When you use a slow cooker liner, there's virtually no cleanup to worry about afterward. Plus, with no roux to make and no pots to scrub, you'll have extra time to sit back and relax with your family.
Ingredients
- Reynolds® Slow Cooker Liner: 1 piece
- stewed tomatoes, undrained: 2 cans (14.5 ounce cans)
- skinless, boneless chicken thighs, cut up: 1 pound
- reduced-sodium chicken broth: 1 can (14.5 ounce can)
- green sweet pepper: 1 piece (chopped)
- onion: 1 piece (chopped)
- stalks celery: 2 piece (chopped)
- garlic: 3 clove (minced)
- Cajun seasoning: 1 Tbsp
- ground black pepper: 0.25 tsp
- cayenne pepper: 0.25 tsp
- or frozen medium shrimp (thawed if frozen): 1 pound (peeled and deveined, fresh)
- hot cooked white or brown rice: 4 cups
Metric Conversion
Stages of cooking
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Line a 5- to 6-quart slow cooker with Reynolds slow cooker liner.
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Place tomatoes, chicken, broth, green pepper, onion, celery, garlic, Cajun seasoning, black pepper, and cayenne pepper into the prepared slow cooker. Stir gently with a wooden spoon or rubber scraper to combine.
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Cover and cook on Low for 6 hours.
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Remove the lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and continue cooking on Low until shrimp is opaque, about 3 minutes more. Serve over cooked rice.
