Start by prepping your ingredients: chop the chicken into bite-sized pieces, slice the sausage into rounds, and chop the bell peppers and onions. Mince the garlic and set everything aside for easy assembly.
Heat a large skillet over medium heat and add a tablespoon of vegetable oil. Sear the sausage for about 5 minutes until it releases a smoky aroma and starts to crisp around the edges. This step builds rich flavor into the sausage before it joins the slow cooker.
Transfer the browned sausage to the slow cooker. In the same skillet, sauté the chopped onions and bell peppers for 3-4 minutes until they soften and become fragrant, stirring occasionally. This helps deepen their flavor and releases their natural sweetness.
Add the sautéed vegetables to the slow cooker along with the chopped chicken thighs. Sprinkle in the cayenne pepper, salt, and pepper to taste. Toss everything together so the flavors start to mingle.
Pour the chicken broth into the slow cooker, covering all the ingredients. Give everything a gentle stir to combine well. Place the lid on and set the slow cooker to low for 6 to 8 hours, allowing the chicken to become tender and flavors to meld.
After the cooking time, check the gumbo: the chicken should be shreddable and the stew fragrant. Add the sliced okra and sprinkle in the file powder, then stir to incorporate. Let it sit uncovered for 10 minutes to allow the okra to release its natural thickening.
Taste the gumbo and adjust the seasoning with additional salt, pepper, or cayenne if desired. The final aroma should be smoky, spicy, and inviting.
Serve the gumbo hot over steamed rice or with crusty bread. Garnish with chopped parsley or scallions for a fresh touch, and enjoy the rich, hearty flavors of this slow-cooked Creole favorite.
