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Slow cooker red beans and rice in a bowl.

Slow Cooker Red Beans and Rice

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 8
Author: Amy Duska


  • 1 lb. dried red kidney beans boiled for 10 minutes before adding to slow cooker
  • 1 lb. smoked sausage sliced
  • 1 smoked ham shank
  • 1 large onion chopped
  • 3 stalks celery chopped
  • 1 large bell pepper chopped
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoons thyme
  • 5 cups chicken broth or water
  • 4 cups steamed white rice


  • Sort and rinse the beans to make sure there are no small stones. Bring a pot of water to a boil and boil the red beans for 10 minutes. Drain and rinse the beans and then place them into the slow cooker liner.
  • Add the remaining ingredients and give them a stir to combine. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Give the beans a stir and serve over steamed white rice.
  • Keep leftovers refrigerated for up to 5 days or frozen up to 6 months.


Kidney beans need to be boiled for 10 minutes before slow cooking to ensure that the PHA, which is a kidney bean lectin, is destroyed. This lectin is not destroyed in a slow cooker and has the potential to cause sickness.