Crock Pot Red Beans and Rice

Great, inexpensive comfort food - omit the ground turkey and use vegetable broth for a vegetarian/vegan meal
Prep Time 15 minutes
Cook Time 6 hours
Soaking Time 8 hours
Total Time 14 hours 15 minutes
Servings 6
Author Meme


  • 1 cup dried kidney beans
  • 5 cups water
  • 1 chicken bouillon cube or vegetarian bouillon cube
  • 2 cloves garlic minced
  • ¾ tsp salt omit if not using low-sodium bouillon, divided
  • 1 bay leaf
  • 1 medium onion about 1-1½ cups, diced
  • ½ cup red bell pepper diced
  • ½ tsp liquid smoke
  • 1 cup uncooked wild rice not instant, or regular brown rice
  • tsp salt-free Cajun spice blend divided
  • 1 lb ground turkey or ground turkey breast
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • 1 TBSP dried parsley flakes
  • ¼ cup red wine vinegar
  • hot sauce to taste


  • Put the dried beans in a pot or the slow-cooker pot (so you don't have to dirty another dish), and cover them with cold water. Let soak for at least 8 hours. Drain. Set aside.
  • In the slow-cooker pot, add the beans, water, bouillon cube, minced garlic, ½ tsp salt, bay leaf, onion, red bell pepper, liquid smoke, uncooked rice, and 1 tsp salt-free Cajun seasoning blend. Stir. Cover and cook on Low for 6 hours or High for 3 hours.
  • Meanwhile, in a large skillet, cook the ground turkey meat over medium to medium-high heat. Season with the remaining ¼ tsp salt, ½ tsp salt-free Cajun seasoning blend, garlic powder, and pepper. Drain fat. Set aside.
  • After 6 hours on low or 3 hours on high, stir in the parsley flakes, red wine vinegar, and cooked ground turkey meat. Cover and cook on High for 30-60 more minutes. Add hot sauce and red wine vinegar to taste. Serve & enjoy!