Slow Cooker Red Beans and Rice Recipe – A  traditional Creole red beans and rice recipe that everyone loves made easy in the slow cooker! 

Slow Cooker Red Beans and Rice Recipe - A  traditional Creole red beans and rice recipe that everyone loves made easy in the slow cooker!  //

Red beans and rice, it is definitely always a family favorite meal at my house and one that is comforting and delicious. I remember growing up that Mama would make it for special meals when she knew that she would be home all day so that she could tend to it on the stove, having to make sure that she kept plenty of liquid in the Dutch oven so it didn’t scorch.

Now, I just take about 5 minutes to toss everything for the red beans into the slow cooker, set the timer and walk away. No need to babysit the pot or hover around the kitchen. Talk about easy! This remake of a family favorite goes down as a definite win in my book! 

Slow Cooker Red Beans and Rice Recipe

Slow Cooker Red Beans and Rice Recipe - A  traditional Creole red beans and rice recipe that everyone loves made easy in the slow cooker!  //

How to Make Slow Cooker Red Beans and Rice Recipe

To make my easy slow cooker red beans and rice, I start using canned red kidney beans. I drain 2 cans of the beans and leave one can as is, undrained.

To the canned beans, I also add in my smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, and chili powder. For the smoked sausage, you can use a spicy andouille sausage or a milder version based on your preference. I will say that when I serve this to guests, I make sure to use a milder variety since the spiciness of andouille sausage might not work for everyone. If you aren’t sure, I would suggest going mild to begin with but trying it with the andouille at some point too!

Slow Cooker Red Beans and Rice Recipe - A  traditional Creole red beans and rice recipe that everyone loves made easy in the slow cooker!  //

Stir all of the ingredients together so that they are well combined, pop the lid onto your slow cooker and set the timer for 4 hours on high.

Slow Cooker Red Beans and Rice Recipe - A  traditional Creole red beans and rice recipe that everyone loves made easy in the slow cooker!  //

Once the beans and other vegetables are tender, give your red beans another stir to combine all of the flavors. I have to say, it is mighty hard to resist this big pot cooking away. The smell is out of this world!

As the red beans are finishing, cook your favorite rice according to the package directions.

Slow Cooker Red Beans and Rice Recipe - A  traditional Creole red beans and rice recipe that everyone loves made easy in the slow cooker!  //

Add rice to each serving bowl and top with a ladle filled with the red beans. Then, top your red beans and rice with green onions and parsley for serving and devour!

How to Freeze Red Beans and Rice Recipe

Once cooked, allow to cool completely and then portion into freezer-safe container(s). Store in the freezer for up to 3 months.

When ready to serve, thaw in the refrigerator overnight and then reheat and serve.

Here’s my Slow Cooker Red Beans and Rice Recipe. I hope you love it as much as we do!

Slow Cooker Red Beans and Rice Recipe - A  traditional Creole red beans and rice recipe that everyone loves made easy in the slow cooker!  //

Slow Cooker Red Beans and Rice Recipe

Slow Cooker Red Beans and Rice Recipe – A traditional Creole red beans and rice recipe that everyone loves made easy in the slow cooker! 
4.52 from 31 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 40 mins
Servings: 10
Course Main Course
Calories: 502kcal
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 2 15-ounce cans red kidney beans, drained
  • 1 15-ounce can red kidney beans, undrained
  • 1/2 pound smoked sausage thinly sliced (andouille or smoked)
  • 3 celery ribs chopped
  • 1 green bell pepper chopped
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon kosher salt
  • ¼ teaspoon chili powder
  • 4 cups uncooked long grain rice
  • green onions chopped, for garnish
  • fresh parsley chopped, for garnish


  • Add red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, and chili powder to a 6-quart slow cooker. Set on high setting and cook for 4 hours.
  • Cook rice according to package directions.
  • Serve red beans over top of the cooked rice. Top with fresh green onions and parsley.


.This is a mild recipe with smoked sausage.  For a spicier version, use a spicy andouille sausage. 

Nutrition Information

Calories: 502kcal | Carbohydrates: 89g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 354mg | Potassium: 826mg | Fiber: 8g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 13.2mg | Calcium: 77mg | Iron: 4mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

Slow Cooker Red Beans and Rice Recipe - A  traditional Creole red beans and rice recipe that everyone loves made easy in the slow cooker!  //

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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95 Comments Leave a comment or review

    1. I made this today using canned beans, ( I used three cans) Cooked on low while I was at work, (5hrs) and it turned out fantastic!!! I dump the juice and all from the beans and did not add any water. I did add a little extra onion and meat! YUMMY!!!!! I will be making this often.

      Thank you for the recipe!

      1. How much does this make? I have a large family. Can I double it in a 7 qt crockpot?

      2. Dawn, I have not doubled this recipe. I made the red beans and rice in a 6 quart slow cooker so I don’t believe you would be able to double the recipe in a 7 quart slow cooker. This recipe makes about 10 servings.

      3. Nori, there will be a different flavor if you substitute the red kidney beans to pintos.

    2. This was delicious. Stick to your ribs, hearty. I followed the recipe and used the andouille sausage. Perfect! Will make again. Thanks!

    1. I followed this exactly without soaking and at 7 hours on high they were still hard!  Not even a little give. Had to make eggs for dinner. I’m curious if anyone else has experienced this?

      1. Jaimie, if your beans are old, they will not cook properly and will stay hard no matter how long they are cooked. Dry beans can be stored up to a year in an air tight container and stored in dark place like a cupboard.

      2. Salt should not be added until after the dry beans cook. Salt will keep dry beans from becoming soft.

      3. I haven’t had that problem with these beans in this recipe when I add the salt with dried beans and all the other ingredients in the slow cooker, Timothy. They are always soft and tender. Thanks.

      4. Christina, I’m sorry you did not like this recipe. I’m not sure why your beans would still be hard. They should be tender after cooking in the slow cooker on High for 6 hours. I didn’t make this recipe spicy on purpose since so many people cannot tolerate really spicy food. I did state in the post that you could use a spicier andouille sausage if you prefer.

      5. Okay I’m going for it. But does one need 7 cups of water if you’ve soaked the beans? Seems a bit much

  1. in order to double the recipe, how much additional water needs to be added, if any? Also, how many servings doe this recipe provide?

    1. Hi Vicki,
      This recipe serves 6-8. I’ve not doubled this recipe before. Enjoy – it’s delicious! Thanks so much!

  2. Can I replace with canned beans and does this adjust the cooking time or amount of water needed?? Looking forward to making this tomorrow.

    1. Hi Jackie,
      I use dried beans because I like the flavor the dish gets from everything cooking together in the slow cooker as in the recipe. I hope you enjoy this! It’s a delicious favorite in our house! Thanks!

      1. I used canned but same amount of water in slow cooker…. can I fix this or will it work

    1. Using a crockpot or cooking the beans on the stove. When the beans soften, usually you mash some beans to thicken it up. Start with a big spoonful and mash them, continue to mash beans until you get the consistency you desire.

  3. This was awesome. I just substituted 3.5 cups of water for 3.5 cups of chicken stock. My mom now asks me to make these all the time. Thank You!

  4. I made and instead of water I used 3 cups of chicken broth and 4 cups of water. I also added some diced jalapeños… After it was on high for 6 hours, it was so bland! No flavor at all! I ended up adding some red wine vinegar and then some creole seasoning and it perked right up!

  5. Made them yesterday and they were awesome! I used 4 cups of chicken broth and 3 cups of water. A little funny and next time may reduce liquid to 6 1/2 cups.

  6. Glad I tried it, but I wasn’t impressed by this one.  It was very bland — I added some Cajun seasoning and more chili powder to give it some spark.  Added more garlic, too. The long cooking in the pot reduced the veggies to nothing — I’m guessing they would have been happier with 2 or 3 hours.  Fixed up, the flavor was good, but I’ll go back to making this on the stove.

    Next time I make RB & R I will cook the beans in the crock pot, though. They were much better than canned — richer flavor.

    1. I’m sorry you didn’t enjoy it Mike. Some sausages are spicier than others and the garlic and spice amount in the recipe is plenty for some, but you can definitely add more spice if you wish. Since I use dried beans in this, I find that it takes the time on the recipe for the beans to get done. I don’t think the 2-3 hours would be enough. Thanks!

      1. Thanks for the reply. By “veggies” going 2-3 hours I meant the Pepper and onion, which seemed way over cooked.   The beans cooked up fine. I used a kielbasa sausage, same style and brand I would typically use.

  7. Actually, the vegetables are not supposed to stay chunky like a stew. I’m following the recipe and using a slow cooker on high as recommended, though I did do a “quick soak” on the beans because I have had hard beans before. Be sure and check your date on the bean package, as a lot of store stockers don’t necessarily check dates. Remember every cook uses what they have on hand, adjusts to their own preferences, and don’t take it seriously. This stuff was cooked in the pioneer days! LOL.

  8. When I got to the end of the cooking time the “broth” of the beans was a little too thin for my taste
    so I poured it into a sauce pan, added 2 TBS of flour and made a roux and combined it with the bean broth and bean mixture… and then added the cooked rice. I was pleased with the taste and consistency.

  9. I followed the recipe exactly but I found it came out too watery and although the smoked sausage added flavor to the liquid, the sausage itself was flavorless and the final product was a little too bland.

    1. I’m sorry it was a little bland for your taste, Robin. Some sausages are spicier than others and the garlic and spice amount in the recipe is plenty for some, but you can definitely add more spice if you wish. Thanks!

  10. My family loved this recipe. Just like everyone else, I did tweak it a little (every cook has to make a recipe their own, right?) I browned my sausage beforehand, added some creole seasoning and added in some country ham pieces for seasoning (I always add ham to my beans). It was the perfect comfort food. Cooking times were perfect. I’m doubling it tonight and am going to try freezing some. Thanks so much!

  11. Made this recipe, love cooking in my slow cooker. Easy using dry beans. I did use 1 lb. of spicy sausage. Delicious!

  12. Hello!
    I live in California and unfortunately never had “real” RB&R before. Tried a few other recipes, but yours by far has been the best, but I’m not an expert. I like my food REALLY spicy so next time I think I’m going to go with andouille sausage.

  13. Great recipe. Very delicious. I did add a few whole bay leaves and a 1/4 tsp of cayenne pepper, and used a quart of vegetable stock in place of 4 Quarts of the water.  I did soak the beans and rinsed them before use. This really helps for eliminating the bean flatulence problem. I also preheated the cooker liner by filling it with really hot tap water and dumping it before use to speed things up and heated up the vegetable stock in a saucepan before adding. Then boiled the remaining 3 qts of water before adding and sautéed the vegetables in olive oil (softened but not browned) before adding. I realize these extra steps are not really necessary but they do get things cooking faster. I will make this recipe again, it is a keeper. Thank you.

  14. This has been my go to red beans and rice recipe! I just use canned beans and add a can of Rotel tomatoes for some added flavor. Delicious! This is from a true Cajun too. 

  15. Made this recipe tonight, and it’s a keeper. The only thing I did different was to make a roux, and mix it in at the end. Made it just a little thicker. Thanks so much for sharing this recipe.

  16. I made this in my dutch oven due to lack of time. It came out amazing! Next time I would add more sausage.

  17. I wasn’t thrilled with the way this came out but only because of my personal preferences. The recipe itself is awesome. I should have used a spicier sausage and less green pepper. For some reason anything I make with green pepper, it ends up with it being all I can taste. So next time the only change I’ll make is to use a spicy andouille sausage and only a half of a green pepper. Otherwise yum!!

    1. Hi Lani Lin,
      I’m sorry this was not spicy enough for you. We love it with a spicier andouille sausage sometimes, too. I hope you like it better next time with the changes. Thanks!

  18. I just wanted to let you know I have made this recipe SO many times. My family absolutely loves it. We use kielbasa sausage, omit the bell pepper and use a bit less celery and it’s perfect.

    I have also used both dried and canned beans (3 cans per an earlier commenter) on different occasions and the spice ratio is the same for either. When using canned beans I find the quantity is enough for our family of 4 plus lunch the next day, but when you use dry you can easily put half in a freezer and still have enough for leftovers. That being said, this freezes beautifully! Thank you so much for sharing this. It has been part of our family’s dinner rotation for many months!

    1. Thanks, Gaylin. I always like to hear when someone loves one of my recipes. Also, love the information you gave on how you make it for your family and then store the leftovers. xo

  19. You are so right-it is dangerous having these just hanging out in the crock pot waiting for supper!! I can’t stop eating them straight from the pot and it’s still an hour ‘til we actually eat!! These are sooooooo yummy!!! Thank you for this amazing recipe!! 

  20. Needs more spice, Although the Andouille sausage had a bit of kick to it the beans themselves were very bland.
    Love that we didn’t need to presoak the beans. Will make it again with additional spices. Thanks!

    1. Thanks, Michelle! I didn’t make this recipe very spicy since so many people don’t like really spicy food. I thought everyone who wanted a more spicy dish could add more. So glad you liked it! xo

  21. Love this recipe and making it again for the 3rd time for a party. Thanks for the comments on how to get the sauce thicker- that’s the only thing I will do different this time. Otherwise delish and excited to make this for my friends!

  22. A good way to thicken it is to take a little bit of the beans and veggies out, mash them a little and add them back in. I actually used my magic bullet to break them up, worked great.

    1. Patty, I haven’t tried cooking them together but I would think the rice would be mush if cooked in the slow cooker for 6 hours.

  23. I made this yesterday. I did soak my light kidney beans overnight. They were perfectly cooked all day in my 5 qt crockpot on high the next day. At the end, for us, we needed more salt/seasoning so I added 1 tsp Toni Chaseries creole (with salt) seasoning. I also added the other half of the pound of smoked sausage (Hillshire). I cooked it 10 minutes longer stirring ocassionally. My family said it was the best red beans and rice I’d ever made.

  24. I wanted to try a different recipe for red beans and rice to the one my husband makes so thought I would give this one a go. The only change I would make is to add a creole seasoning to it in place of the chili powder. We found the flavor to be very bland. Otherwise this recipe cooked up very nicely. I followed the cooking instructions and the beans were definitely done. I could have even reduced the time to5 hrs on high. I have the Ninja all in one cooker with the Teflon pot so I typically need to cook things slightly less time than a recipe calls for. Good easy meal with flavor adjustment options. I’ll make this again.

  25. Liked this recipe but made a few changes. Soaked the beans overnight, used chicken broth instead of water, added a cup of chopped cabbage and a 1/4 tsp of caraway seeds. Cooked in the slow cooker for 8 hours and served over brown rice. Perfect after a day of snowmobiling!

  26. Other than doubling the sausage, I followed this recipe precisely and it was a HUGE hit. My family devoured it like they hadn’t eaten in days. When I first put everything in the crockpot, I wondered if there was enough liquid too, but it turned out to be more than enough. My Instacart shopper substituted the wrong beans on a recent trip, so I’ll be trying this recipe again next week with a bean trio (kidney, pinto and black). It won’t be traditional “red beans” but I think this recipe will work well with a variety of beans: simple yet flavorful. Thank you so much for sharing this recipe.

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