Easy chicken gumbo

Total Time
6 hr 7 min
7 min
6 hr
There are three thickening agents used to lend body to a classic gumbo: okra, which releases viscous juices as it cooks; filé powder made from ground sassafras leaves; and roux, flour cooked in fat until it achieves a particular color and nutty flavor. A recipe may call for one of these or a combination. This recipe relies on okra, though if the finished gumbo is not as thick as you like you can stir in a bit of filé once the dish is removed from the heat.


Olive oil

1 Tbsp

Uncooked onion(s)

2 medium, thinly sliced

Uncooked boneless skinless chicken thigh(s)

4 thigh(s), cut into chunks

Uncooked okra

3 cup(s), fresh or frozen

Canned diced tomatoes

14½ oz

Uncooked celery

5 rib(s), medium, with leaves, sliced


3 medium clove(s), peeled

Reduced-sodium chicken broth

1½ cup(s)

Dried thyme

1 tsp

Table salt

½ tsp

Cayenne pepper

¼ tsp

Cajun seasoning

2 tsp, gumbo filé powder

Cooked long grain brown rice

2 cup(s)


  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until softened, about 5 minutes.
  2. Transfer the onions to a 5- or 6-quart slow cooker and stir in the chicken, okra, tomatoes, celery, and garlic.
  3. Whisk together the broth, thyme, salt, and cayenne in a large glass measure and add to the slow cooker. Cover and cook until the chicken is fork-tender, 4 – 6 hours on high or 8 – 10 hours on low. Discard the garlic. Turn off the slow cooker and stir in the filé powder. Cover and let stand until the flavors are blended, about 10 minutes.
  4. Divide the rice evenly among 4 bowls and top with the gumbo. Yields 1 cup gumbo and 1⁄2 cup rice per serving.