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Slow Cooker Chicken Gumbo over Rice
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken thighs, cut into bite-size pieces
  • 8 ounces andouille sausage, sliced
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 2 garlic cloves, minced
  • 1 (14.5-ounce) can diced tomatoes
  • 3 cups chicken broth
  • 1 cup sliced okra
  • 2 tablespoons Cajun seasoning
  • 3 cups cooked white rice, for serving
  • Chopped parsley, for garnish

Instructions
 

  • Place the chicken pieces, sliced sausage, onion, bell pepper, celery, garlic, diced tomatoes, chicken broth, okra, and Cajun seasoning into the slow cooker.
  • Stir everything together until the seasoning is evenly distributed.
  • Cover and cook on low for 7 hours, until the chicken is tender and the vegetables are soft.
  • Taste and adjust seasoning if needed.
  • Spoon the gumbo over the cooked rice and top each bowl with a sprinkle of chopped parsley.

Notes

If you prefer a thicker broth, mash a few pieces of okra against the side of the pot before serving. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. Use chicken thighs rather than breasts to keep the meat moist during the long cook.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board