Slow Cooker Chicken Gumbo with Shrimp

This crockpot gumbo features chicken thighs, shrimp, and veggies simmered with stewed tomatoes in a slow cooker for a no-fuss meal served over rice.

• Preparation Time: 15 mins
• Cooking Time: 6 hr 5 mins
• Total Time: 6 hr 20 mins
• Calories: 282 Calories

Ingredients

• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 stalks celery, chopped
• 1 tablespoon Cajun seasoning
• 2 (14.5 ounce) cans stewed tomatoes, undrained
• 1 Reynolds® Slow Cooker Liner
• 1 pound skinless, boneless chicken thighs, cut up
• 1 (14.5 ounce) can reduced-sodium chicken broth
• 1 green sweet pepper, chopped
• 1 pound fresh or frozen medium shrimp (thawed if frozen), peeled and deveined
• 4 cups hot cooked white or brown rice
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon cayenne pepper

Recipe Instructions

Step 1

Cover and cook on Low for 6 hours.

Step 2

Line a 5- to 6-quart slow cooker with Reynolds slow cooker liner.

Step 3

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.

Step 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.