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Slow-Cooker Chicken and Rice Gumbo Soup
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Prep Time:
30 minutes
Total Time:
7 hours 50 minutes
This flavorful gumbo will impress with its blend of ingredients.
Ingredients:
  • 3/4 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/4 pound fully cooked smoked sausage, (two 5-inch sausages), chopped
  • 2 medium celery stalks (with leaves), sliced (1 1/4 cups)
  • 1 large carrot, chopped (3/4 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 1 can (14 1/2 ounces) stewed tomatoes, undrained
  • 5 cups water
  • 2 tablespoons chicken bouillon granules
  • 1 teaspoon dried thyme leaves
  • 1 package (10 ounces) frozen cut okra, thawed and drained
  • 3 cups hot cooked rice
  • Red pepper sauce, if desired
Instructions:
  • Combine all the ingredients in a 4- to 5-quart slow cooker, leaving out the okra, rice, and pepper sauce.
  • Slow cook for 6.5 to 7 hours until chicken is fully cooked. Add okra, cover, and cook for an additional 20 minutes on low heat.
  • Ladle the flavorful soup over a bed of fluffy rice in individual bowls. Accompany with a kick of pepper sauce. Note: This recipe has been crafted for slow cookers equipped with heating elements in the side and bottom, rather than those with a base heating unit. For base heating units, refer to the manufacturer's guidance on ingredient layering and temperature settings.

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