Slow Cooker Paleo Gumbo Recipe

This slow cooker Paleo gumbo is pretty dang easy to make, but there is a second step beyond simply loading the crockpot! You just get the ingredients prepped and added to your crock pot or slow cooker, and then let everything cook while you go about your day. When there is about 30 minutes left or about 30 minutes before you plan to eat, add the pre-cooked sausage and shrimp to the crockpot. The shrimp will turn pink and be ready by the time you are ready to ladle the soup into big hearty bowls!


  • 5 cups chicken broth
  • 1/4 cup arrowroot flour
  • 2 lbs boneless skinless chicken thighs
  • 1 onion, diced
  • 1 bell pepper, diced
  • 3 celery stalks, diced
  • 4 cloves garlic, peeled and smashed
  • 3 bay leaves
  • 1 tbsp cajun seasoning mix
  • 2 tsp dried thyme
  • 1 can diced tomatoes (14.5 oz)
  • 1/2 lb pre-cooked sausages, sliced (about 3-4 large sausages)
  • 1 lb raw shrimp, peeled and deveined and tails removed
  • 4 green onions, diced


  1. Whisk together chicken broth and arrowroot flour until no lumps remain. Set aside.

  2. Chop onion, bell pepper, celery as noted and peel and smash garlic.

  3. Place chicken in the bottom of the slow cooker and toss in the onion, bell pepper, celery, garlic, and bay leaves. Sprinkle cajun seasoning and thyme over everything.

  4. Pour in the diced tomatoes and chicken broth. Cook on low for 8 hours or on high for 4 hours.

  5. When the gumbo has 30 minutes left, slice up the sausages and green onions. Add the sausage, shrimp and 3/4 of the green onions to the slow cooker. Cook for the remaining 30 minutes until the shrimp is cooked through.

  6. Shred the chicken with two forks. Ladle gumbo into bowls, sprinkle with remaining green onions and serve.

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