Print: Slow Cooker Chicken Gumbo with Shrimp

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.

Prep

21 min

Cook

34 min

Servings

Difficulty

Medium

Ingredients

1 Reynolds® Slow Cooker Liner
2 , 14.5 ounce
1 pound skinless , boneless chicken thighs, cut up
1 , 14.5 ounce
1 green sweet pepper , chopped
1 large onion , chopped
2 stalks celery , chopped
3 cloves garlic , minced
1 tablespoon Cajun seasoning
0.25 teaspoons ground black pepper
0.25 teaspoons cayenne pepper
1 pound fresh or frozen medium shrimp , thawed if frozen
4 cups hot cooked white or brown rice

Instructions

1 Line a 5- to 6-quart slow cooker with Reynolds slow cooker liner.
2 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.
3 Cover and cook on Low for 6 hours.
4 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.

Nutrition per serving

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