Slow Cooker Red Beans and Rice
10 Comments Sep 12, 2023
Updated May 10, 2025
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Crock Pot Red Beans and Rice is hands-down one of the best recipes to make when you’re looking for a delicious one-pot meal. Packed with flavorful andouille sausage (or kielbasa), red beans, chicken broth, fresh veggies, and seasonings – this has a quick meal prep time and your family is sure to enjoy it.
Crockpot red beans and rice is a southern food that can be enjoyed any time of the year, but especially in the fall and cold winter months. I especially enjoy this recipe because it calls for flavorful staples that yield an amazing taste once cooked. Be sure to whip up a batch of slow cooker cornbread to go with this!
Recipe Ingredients
Here is what you need to make red beans from scratch. Find the full recipe in the recipe card below the images.
- Red Beans: You will want to find small red beans (NOT KIDNEY BEANS). Kidney bean should not be cooked in a slow cooker (see recipe notes in the recipe card).
- Vegetables: You’ll need a yellow onion, green bell pepper, and a celery rib, all of which will be diced before putting them into the slow cooker.
- Sausage: Grab a 24 oz. pack of Polska kiełbasa sausage. When it comes to picking the sausage, it doesn’t have to be Polska Kielbasa, but it should be a smoked sausage of sorts. You can also use Andouille Sausage (a Louisiana favorite for red beans).
- Chicken Broth: Used to create a tasty liquid. It will also be infused with the flavors from the sausage and seasoning.
- Water: 2 cups water add the perfect amount of liquid, but won’t make the beans and rice recipe too runny.
- Seasonings: Onion powder, garlic powder, bay leaves, and Creole seasoning combine to make the best-tasting flavor for this dish.
How to Make Crockpot Red Beans and Rice
Step One – Chop and prepare all ingredients and add to a 6-quart (or bigger) slow cooker.
Step Two – Give everything a good stir to combine.
Step Three – Cover and cook on HIGH for 6-7 Hours. In the last 2 hours of cooking, stir the beans intermittently, it will help them to cream up. Serve over white rice and enjoy!
Serving Suggestions
Make this meal complete with these sides:
- Per the recipe name, the red beans and sausage can be served over white rice. If you prefer a healthier version, serve a nice helping over brown rice or cauliflower rice.
- When it comes to pairing this delicious meal with sides, you can’t go wrong with coleslaw, corn on the cob, cornbread, a wedge salad, or collard greens. Any of these options are sure to make this comfort food a satisfying meal.
Featured Comment
“Delicious meal that even my kids liked! Would definitely make this again.”
– Stephanie
Slow Cooker Red Beans and Rice
How to Video
Ingredients
- 1 lb dried small red beans, (not kidney beans) No need to presoak the beans
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 celery rib, diced
- 24 oz. polska kiełbasa sausage, sliced
- 3 cups chicken broth
- 2 cups water
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 Tbsp. creole seasoning, (I use Tony Chachere's creole seasoning)
- 2 bay leaves
Instructions
- Chop and prepare all ingredients and add to a 6 quart (or bigger) slow cooker.
- Give a stir, then cover and cook on high for 6-7 Hours.
- In the last 2 hours of cooking, stir the beans intermittently, it will help them to cream up.
- Serve over white rice.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Beans Recipes
Sweet and smoky, Apple Pie Baked Beans and Baked Beans with Little Smokies are unique, crowd-pleasing sides perfect for barbecues or holiday meals.
For a hearty and flavorful combo, try Country Style Ribs and Baked Beans—a slow-cooked meal that’s both comforting and satisfying.
Slow Cooker Charro Beans and Pinto Beans and Chicken are packed with bold, savory flavors and make great additions to any Tex-Mex dinner.
Looking for a classic side? Slow Cooker Lima Beans are simple, buttery, and perfect alongside cornbread or ham.
I use dried kidney beans never had a problem. That’s the basis of red beans and rice
I use small red beans.
What about canned red beans?
Canned red beans have already been cooked, so no toxin problem. Though I have not teste the recipe with canned beans for it would be entirely different.
Can any type of onion be used? Not just yellow?
Great recipe! On the nutritional information, what serving size is that? A cup? Two cups?
I do not measure that, I apologize.
Can I cook this on low instead? How long on low?
It usually takes about 9-10 hours on low.
Delicious meal that even my kids liked! Would definitely make this again.