Slow Cooker Red Beans and Rice

My Slow Cooker Red Beans & Rice Recipe At A Glance

Primary Cooking Method: Cook
Number of Ingredients: 12
Total Prep Time: 15 minutes
Total Cook Time: 6-8 hours
Level of Effort To Make: Easy Peasy
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Red beans and rice is one of those meals that feels like it’s been around forever—because it has (well, towards the end of the 18th century). Traditionally a Monday night staple in New Orleans, red beans and rice was all about using up what you had, letting it simmer all day, and ending up with something magical.

Luckily, we don’t have to stand over a stove for hours to get the same rich, smoky results. This slow cooker red beans and rice version does all the work for you. The beans turn creamy, the sausage adds that deep flavor, and it all comes together in a dish so good you’ll want it in your regular meal rotation. Plus, it’s cheap, feeds a crowd, and makes amazing leftovers. What’s not to love?

12 Ingredients to make Slow Cooker Red Beans & Rice

• 16 ounces (1 pound) dry red beans – The base of this dish! Red beans get creamy as they cook, soaking up all the flavors. If you’ve only got kidney beans, they work too, but they’ll stay firmer. Canned beans? You can use them, but cut the water in half and only cook for 3-4 hours on high—otherwise, they’ll turn to mush.
• 12 ounces Andouille sausage, sliced – Adds a smoky, spicy kick. If Andouille isn’t your thing, smoked sausage, kielbasa, or chorizo work great too. Want to go meat-free? Swap in vegan sausage or throw in extra veggies (think bell peppers, mushrooms, or even sweet potatoes).
• 1 tablespoon minced garlic (3-4 cloves) – Fresh garlic is best, but if you’re out, 2 teaspoons garlic powder will get the job done.
• 3 celery stalks, diced (about 1 cup) – Part of the Cajun holy trinity (onion, celery, and bell pepper). If you’re fresh out of celery, just skip it or add ½ teaspoon celery salt instead.
• 1 cup yellow onion, diced – Essential for flavor. White onion works fine, and in an absolute emergency, 1 teaspoon onion powder.
• 1 tablespoon Creole seasoning – If you don’t have a pre-made mix, throw together ½ teaspoon each of smoked paprika, garlic powder, onion powder, salt, cayenne pepper, and black pepper, and boom—you just made your own.
• ½ teaspoon dried thyme – Gives a subtle earthiness. No thyme? Swap it for ½ teaspoon dried oregano or 1 teaspoon fresh thyme.
• 2 bay leaves – Adds depth. Just don’t forget to fish them out before serving (unless you like playing dinner-time roulette).
• 2 tablespoons Better Than Bouillon chicken base – This takes the broth to another level. No bouillon? No problem—use 5 cups chicken broth instead of water. Going vegetarian? Swap for veggie broth or bouillon.
• 5 cups water – Keeps the beans cooking properly. If using broth instead of bouillon, you might want to cut back on the salt since broth is already salty.
• 1 teaspoon salt – Enhances everything. But if your sausage or broth is salty, taste before adding more.
• ½ teaspoon black pepper – Gives a little heat, but if you want more spice, throw in ½ teaspoon cayenne or crushed red pepper flakes.
• 4 cups cooked white rice: Use long grain white rice for a less sticky texture. You can cook the rice in the crock pot with the red beans too. See the notes in the recipe card for full instructions on how to do that.

Make This Recipe Yours With Additions

• More Protein – Add 1-2 smoked ham hocks or ½ pound diced ham for an even deeper smoky flavor. If you have some leftover shredded chicken, stir in 1-2 cups at the end for extra heartiness.
• More Heat – If you like it spicy, throw in ½ teaspoon cayenne pepper, a few dashes of hot sauce, or 1 diced jalapeño. Feeling bold? Try a pinch of ghost pepper powder (but proceed with caution!).
• Thicker, Creamier Beans – Mash ½ cup of the cooked beans and stir them back in to thicken the broth naturally. You can also stir in ¼ cup heavy cream or ½ cup coconut milk at the end for a rich finish.
• Amp Up the Smoky Flavor – Add ½ teaspoon smoked paprika or a few drops of liquid smoke for an extra punch.
• More Veggies – For extra nutrition, stir in 1 cup chopped spinach or kale in the last 30 minutes of cooking.
• Tangy Twist – A splash of 1 tablespoon apple cider vinegar or hot sauce right before serving.

How to make Slow Cooker Red Beans & Rice

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

My Best Cooking Tips for Making Slow Cooker Red Beans & Rice

1. Soak or No Soak? – If you forgot to soak your beans overnight, don’t panic—this recipe does not require soaking. But if you want to speed things up, soak them for 6-8 hours before cooking. It can help with digestion and may shave 1-2 hours off the cook time.
2. Brown if you can – If you have a few extra minutes, sear the sausage in a skillet before adding it to the slow cooker. This caramelizes the edges and adds a deep, smoky flavor that you won’t get otherwise.
3. Avoid Mushy Beans – Cooking beans too long or not stirring enough can lead to mushy results. Stir occasionally and check for doneness at 6 hours on high or 8 hours on low. If they’re soft but holding their shape, they’re done.
4. Adjust the Seasoning at the End – Creole seasoning and sausage both contain salt, so taste before adding extra salt. If the flavor needs a boost, a little extra hot sauce, salt, or a splash of vinegar can do the trick.
5. Make It Ahead – The flavors get even better the next day! Store in the fridge and reheat with a splash of broth or water to loosen it up.

How to store & reheat Slow Cooker Red Beans & Rice

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Let the beans cool completely, then store in a freezer-safe bag or container. They’ll keep for up to 3 months.

Reheating:

• Stovetop: Reheat in a saucepan over medium heat, stirring occasionally, until warmed through. Add a splash of broth if needed.
• Microwave: Heat in a microwave-safe dish in 30-second intervals, stirring in between, until hot.
• From Frozen: Let thaw in the fridge overnight, then reheat as usual. If you forgot to thaw, heat straight from frozen on the stovetop with a splash of water or broth.

Tip: If the beans thicken too much after refrigeration, just add a little extra broth or water when reheating.

Quick Recipe Help and Common Questions

More Slow Cooker Recipes To Try

• Slow Cooker Chicken Stew
• Slow Cooker Lentil Ham Soup
• Slow Cooker Apricot Chicken
• Crock Pot Crack Chicken
• Slow Cooker Buffalo Chicken Dip