How To Make Slow Cooker Smoked Chicken and Shrimp Gumbo

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It’s officially slow cooker season, and I couldn’t be happier! I love finding recipes for soups, stews and hot meals to make in our Crock Pot, mainly because it makes our entire house smell delicious all day long.

Eddie Jackson’s slow cooker smoked chicken and shrimp gumbo will be a crowd favorite for chilly nights, and if I had to guess, I’d bet the leftovers taste just as good as (if not better than) it does the first time.

Slow Cooker Smoked Chicken and Shrimp Gumbo Recipe:


  • 6 tablespoons unsalted butter
  • 1 tablespoon liquid smoke
  • 1/2 cup all-purpose flour
  • 1 medium white onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 2 1/4 pounds skinless, bone-in chicken thighs, trimmed of excess fat
  • 6 cups low-sodium chicken broth
  • 3 tablespoons Cajun seasoning
  • 1 tablespoon file powder (gumbo seasoning, such as Zatarain’s)
  • 1 1/2 pounds medium shell-on shrimp
  • Cooked white rice and sliced scallions, for serving
  • Hot sauce, for serving
In a saucepan over medium heat, melt the butter and gradually whisk in the flour. Whisk continuously until it’s a light brown color. Pour into a 6-7-quart slow cooker. Put onion, bell pepper, celery and garlic in the slow cooker and arrange the chicken on top. Sprinkle with Cajun seasoning and file powder, then add the chicken broth. Cover and cook on low for 6 hours.
After 6 hours, transfer the chicken to a cutting board and shred the meat, discarding any bones or fat, and return the meat to the slow cooker. Add the shrimp and cook until they turn pink (about 8 minutes). Serve over rice with scallions and hot sauce!