Kalyn's Kitchen

Slow Cooker Louisiana-Style Red Beans and Rice

Slow Cooker Louisiana-Style Red Beans and Rice is a recipe I’ve loved for years, and it’s been popular with a lot of people in my extended family as well! 

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Slow Cooker Louisiana-Style Red Beans and Rice found on KalynsKitchen.com

Slow Cooker Louisiana-Style Red Beans and Rice is a recipe that’s been popular for years on my blog, and if you’ve enjoyed Red Beans and Rice in New Orleans you might like making it at home! I also love Slow Cooker Red Beans and Rice Soup, if you’d like a slightly different take on this New Orleans classic. I use low-glycemic Uncle Ben’s Converted Rice (affiliate link) for both these recipes, and I bet this would also be pretty good with cauliflower rice if you wanted to try reducing the carbs even more.

I serve red beans and rice the way I enjoyed it in New Orleans, with a scoop of rice over the creamy beans. I first went to New Orleans when I was attending the National Education Association Representative Assembly, representing my local teacher’s association. Of course, I was captivated by the food, and I tried many things that I’d never eaten before.

I went back to New Orleans several more times for meetings, and one dish I always sampled whenever I saw it on the menu was Red Beans and Rice, which I came to realize was one of those dishes that every Louisiana cook makes just a little differently. After one of my visits to New Orleans, I started experimenting until I came up with my own version of Slow Cooker Louisiana Style Red Beans and Rice, and it’s one of those recipes that has evolved through the years. There’s something so comforting about this dish, where long-cooked creamy beans are topped with a scoop of rice, and it’s a perfect side dish for so many foods. And my Slow Cooker Red Beans and Rice will freeze very well, and I’d love to have some of this in my freezer!

Want More Red Beans and Rice?

If you’d like to see some other takes on Slow Cooker Red Beans and Rice, I’ve collected Amazing New Orleans Red Beans and Rice Recipes from blogs around the web on Slow Cooker or Pressure Cooker.

What ingredients do you need for this recipe?

  • onion
  • olive oil
  • Minced Garlic (affiliate link)
  • Tony Chachere’s Creole Seasoning (affiliate link) or other Creole seasoning of your choice
  • Dried Thyme (affiliate link)
  • Dried Oregano (affiliate link)
  • salt and black pepper to taste
  • cooked small red beans (see notes for canned beans)
  • ham or Louisiana Hot Sausages (see notes)
  • homemade chicken stock or canned chicken broth (affiliate link)
  • Worcestershire sauce or gluten-free Worcestershire sauce
  • Green Tabasco Sauce (affiliate link), or use a smaller amount of red Tabasco)
  • bay leaves
  • red wine vinegar
  • cooked white rice for serving

Slow Cooker Louisiana-Style Red Beans and Rice found on KalynsKitchen.com

How to Make Slow Cooker Louisiana-Style Red Beans and Rice:

(This is just a summary of the steps; scroll down for complete recipe including nutritional information.)

  1. I used dried red beans which I cooked in the pressure cooker to make this, but you can also cook the beans on top of the stove, or use canned red beans if you prefer.
  2. If you’re cooking beans in the pressure cooker or in a pot on the stove, let them get fairly soft, then drain well. If you use canned beans, I’d rinse them and drain well too.
  3. I usually make this with lean ham, but I couldn’t resist using these Louisiana Hot Sausages I found in the freezer; take your choice on that!
  4. Whichever type of meat you use, you need about 3 cups of diced sausage or ham. Cut it into pieces which aren’t much bigger than the cooked beans.
  5. Dice a large onion into small pieces and saute in olive oil for about 5 minutes, until the onion is starting to brown, then add Minced Garlic (affiliate link) and cooked about 1 minute more.
  6. Then add Tony Chachere’s Creole Seasoning (affiliate link) or other Creole seasoning of your choice, Dried Thyme (affiliate link), and Dried Oregano (affiliate link) and saute the spices and herbs for 1-2 minutes more. Add the onion mixture to the crockpot.
  7. Then add the cooked beans, diced sausage or ham, canned chicken broth (affiliate link), Worcestershire sauce, Green Tabasco Sauce (affiliate link) (or red Tabasco), bay leaves, and a touch of red wine vinegar.
  8. Let this cook on high for 4-8 hours, until the beans are dissolved as much as you prefer. I suppose it’s a personal preference, but I like to cook this until the beans are at least 3/4 broken apart and dissolved into the liquid.
  9. Serve hot, with a scoop of cooked Uncle Ben’s Converted Rice (affiliate link) on top of the beans.

Slow Cooker Louisiana-Style Red Beans and Rice found on KalynsKitchen.com

More Recipes with Beans and Rice:

Slow Cooker Beans and Legumes Photo Index Page ~ Slow Cooker or Pressure Cooker
Skillet Beans and Rice with Kielbasa ~ BellyFull
Black Bean and Rice Soup with Lime and Cilantro ~ Kalyn’s Kitchen
Instant Pot Spicy Brown Rice Black Bean Salad ~ Pressure Cooking Today
Slow Cooker Vegan Brown Rice Mexican Bowl ~ Kalyn’s Kitchen
Mexican Black Beans and Rice ~ The Baker Mama

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Slow Cooker Louisiana-Style Red Beans and Rice

Slow Cooker Louisiana-Style Red Beans and Rice

Yield 6 servings
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

This Slow Cooker Louisiana-Style Red Beans and Rice is a recipe I’ve loved for years.


  • 1 onion, diced small
  • 2 tsp. olive oil
  • 1 T minced garlic
  • 1 T Tony Chachere’s Creole Seasoning (or other Creole seasoning of your choice)
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • salt and black pepper to taste (see notes)
  • 4 cups cooked small red beans (see notes for canned beans)
  • 3 cups diced lean ham or Louisiana Hot Sausages (see notes)
  • 3 cups homemade chicken stock (see notes)
  • 1 T Worcestershire sauce (see notes)
  • 1 tsp. Green Tabasco Sauce (or use a smaller amount of red Tobasco)
  • 3 bay leaves
  • 1 tsp. red wine vinegar
  • 3 cups cooked white rice for serving (see notes)


  1. If using dried beans, soak overnight and cook on stove until they are fairly soft, or cook in pressure cooker about 25 minutes. Drain beans. If using canned beans, rinse with cold water until no more foam appears, then drain.
  2. Cut ham or sausage into small pieces, about the size of cooked beans.
  3. Heat olive oil in a heavy frying pan, then saute diced onion about 5 minutes, or until onion starts to brown.
  4. Add garlic and saute 1 minute, then add Creole Seasoning (affiliate link), dried thyme, and dried oregano and saute 1-2 minutes more.
  5. Put onion mixture into small crockpot. Add cooked beans and diced ham or sausage. Add chicken stock, Worcestershire sauce, Green Tabasco Sauce (affiliate link), bay leaves, and red wine vinegar, and stir to combine.
  6. Cook on high for 4-8 hours, until the beans are dissolved as much as you prefer.
  7. I like this best when the beans are at least 3/4 broken apart and dissolved into the liquid. Canned beans are usually softer and will break apart more quickly.
  8. Serve hot, topped with white rice. In New Orleans this is usually served in a bowl filled about 2/3 full of the soupy bean mixture, then topped with a scoop of rice.


I used a 3.5 Quart Slow Cooker (affiliate link) to make this, but a slightly smaller 3 quart size would work. This freezes well, so you might want to double the recipe and use a larger crockpot.

I didn’t use salt because the Tony Chachere’s seasoning has salt, and I only used a little bit of pepper. For canned beans, use 3 cans red beans, rinsed and drained and add 1/2 cup more chicken stock. If you don't have sausage you can use ham; dice into pieces about the size of the cooked beans.) Just use canned chicken broth if you don't have homemade stock. Use Gluten-Free Worcestershire Sauce (affiliate link) if needed. I would always use Uncle Ben's Converted Rice (affiliate link) for this recipe.

This recipe was created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 673Total Fat: 36gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 73mgSodium: 1802mgCarbohydrates: 58gFiber: 8gSugar: 4gProtein: 29g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With a small serving of beans and using Uncle Ben’s Converted Rice, this Slow Cooker Louisiana-Style Red Beans and Rice would be a good side dish for phase 2 or 3 of the South Beach Diet. Uncle Ben’s Converted Rice is par-boiled, which makes it the most low-glycemic type of white rice. However, even with Uncle Ben’s Rice, this is probably too high in carbs for most traditional low-carb diet plans.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Slow Cooker Louisiana-Style Red Beans and Rice

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    89 Comments on “Slow Cooker Louisiana-Style Red Beans and Rice”

  1. Kayln, you brought back some wonderful memories for me. I visited New Orleans last year (I live in Australia) and I love the people, the food the atmosphere. I have never experience all these things in one spot before. Thanks for the recipes…

  2. Katie, thanks! I was definitely trying to capture that "New Orleans taste" so I'm glad I was able to come close!

  3. I love this recipe!! I have tried so many red beans and rice recipes and they don't even compare to this one. I've made this meal twice I'm 10 days, soooo good. Very simple recipe and the closest to that 'new orleans' taste out there. I am a southern girl and was in new orleans about 4 weeks ago and had red beans & rice @ acme oyster house. This recipe is very close in taste! I cut my onions and sausage a little bigger, but that's a personal choice. I don't have green tabasco, so I used that red asian chili sauce (can't remember the name).. Anyway, yeah, this recipe rocks & I can't wait to explore more of this site. I've already shared it with my fb friends 🙂

  4. Interesting idea to cook the rice and beans in crockpots. (I definitely have enough crock pots!)

  5. If you have enough crock pots, you can cook the beans and rice in them, separately. Soak the beans overnight, with a teaspoon of salt per quart of water, if you wish. The salt tenderizes the skin. Then cook them for about 8 hours in the crock pot. This is a combination of ideas from Cook's Illustrated and Julia Child "Cooking at Home With Julia and Jacques". For the rice, 1 1/2 cups brown rice, and 2 1/3 cups boiling water. When I did it, it was an hour and forty minutes on high. I got the proportions from Cook's Illustrated, from an oven baked rice recipe. 375 degrees 60-70 minutes tightly covered, in an 8 inch pan.
    I'll have to try this recipe sometime. It looks good.

  6. Thanks for including us in your recipe!

    Cindy Ardoin
    Food Scientist
    Tony Chachere's

  7. The rice beans and tasty sausage sounds like a good one!

  8. This sounds delicious! I didn't realize you were another NEA-type person. I think I'll make this for Mardi Gras – or just for any day of the week!

  9. Thank-you Kalyn,

    This recipe is wonderful. I cooked it up the night after the Super Bowl before we all went and joined more partying down on Bourbon Street. Did you see any of the coverage? It was truly an amazing party on Super Bowl night and it continues to go on and on.

    I will definitely be cooking this up again before long although next time I might try it with brown rice.

    Brilliant, brilliant blog. I've been reading for a while so thought I would finally say hello and leave a message.

    Best wishes

  10. Thanks Mark! I wish you lived closer too. I'd love to have you as a permanent taste-tester for blog recipes.

  11. Louisiana style Red Beans and Rice!! Ya baby they are good. Kayln brought them to our Super Bowl party last sunday and I got to keep some leftovers for the next day. Did I mention that I wish I lived closer so I could be the guinea pig taster for my sister Kalyn. Everything I try is really good, and even more healthy. keep on cookin, and I'll keep on tastin!

  12. Thanks for the nice feedback on this everyone, especially Pam, who had it at the party. It's fun having a whole family of good cooks!

  13. I can't resist this!

  14. oh wow, such delicious beans and rice recipe! I have never been to New Orleans but I have heard so much about the food there, that I wish some day I get to experience it.

  15. Kalyn, this looks and sounds like a winner for winter! I have made a mental note about the recipe.!

  16. Very, very delicious, Kalyn. Thanks for bringing it to our Super Bowl party along with the fantastic shrimp….Awesome to have your sister be a great cook!!

  17. We are having Snowmageddon in Ohio today, and the university where I teach is closed. On my way home from the office there this morning (as they closed while I was there!), I stopped and picked up some red beans, 'cause this recipe sounded so good. While at Kroger, I forgot to buy the Creole Seasoning, so I googled "Creole Seasoning Recipe" and took Emeril Lagasse's recipe and made the seasoning according to his ingredients. You ought to take a sniff in my house right now! I just came inside from shoveling, and I about swooned at the scent of those beans in the slow cooker!

    I'm a brown rice user, too, so I'll have my whole grain on top! I think I might even splurge and serve some of Fanny Farmer's recipe for Rich Corn Cake. Oh, the wintry delights!

    Thanks, Kalyn, for sharing this!

  18. This recipe sounds great, especially if you are going to be at work, you can just put it in the slow cooker and leave it on all day.

  19. This looks delish! Thank you for sharing.

  20. I am loving Red Beans and Rice. I have a much more labor intensive (3 days to pickle the pork before even starting on the beans). This is a great recipe for a much faster version