Slow Cooker Chicken Gumbo with Shrimp

This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.

Rated 4.5 from 35 votes

Prep Time

15M

Total Time

6H15M

Servings

8 servings

What You Need

1 Reynolds® Slow Cooker Liner

2 (14.5 ounce) cans stewed tomatoes, undrained

1 pound skinless, boneless chicken thighs, cut up

1 (14.5 ounce) can reduced-sodium chicken broth

1 green sweet pepper, chopped

1 large onion, chopped

2 stalks celery, chopped

1 tablespoon Cajun seasoning

3 cloves garlic, minced

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1 pound fresh or frozen medium shrimp (thawed if frozen), peeled and deveined

4 cups hot cooked white or brown rice

Instructions

Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.

Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker.Stir gently with wooden spoon or rubber scraper to combine.

Cover and cook on low for 6 hours.

Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.

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