All Recipes Chicken

Crock-Pot Red Beans and Rice



Prep Time: 15 minutes   |   Cook Time: 7h  |   Total Time: 7h15 minutes   |   Yield: 8 -10 servings


1 pound uncooked (dry) red kidney beans

3/4 pound (12 ounces) Andouille sausage, sliced

5 garlic cloves, minced

3 celery stalks, diced

1 medium white onion, peeled and diced

1 bell pepper, cored and diced

2 teaspoons Creole seasoning

1 teaspoon hot sauce, or more/less to taste

1/2 teaspoon dried thyme

2 bay leaves

7 cups chicken or vegetable stock

Kosher salt and freshly-cracked black pepper

for serving: cooked white or brown rice, thinly-sliced green onions


Rinse the kidney beans thoroughly under water.

Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves and chicken stock to the bowl of a large slow cooker.  Stir to combine.

Cook on high for 6-8 hours, or until the kidney beans are soft and cooked through*.  Taste, and season with however much salt and pepper you’d like.  (I used about 1 teaspoon salt, 1/2 teaspoon pepper.**)  If you’d like a spicier dish, feel free to also add in more hot sauce.  Remove and discard the bay leaves.

Serve immediately over rice, garnished with green onions.