Crockpot Chicken Gumbo Recipe

Crockpot Chicken Gumbo Recipe

from healthyseasonalrecipes.com
Main Course
255 min
6 servings
356 kcal / serving

This homemade slow cooker gumbo soup features chicken, Andouille sausage, okra, and lots of fresh veggies!

Ingredients

  • 1 tablespoonextra-virgin olive oil
  • 1 poundboneless, skinless chicken thighs
  • 128-ounce can whole tomatoes, or 3 large tomatoes, peeled and seeded
  • 1 largeonion, diced
  • 1 sprigrosemary
  • 4 cupsreduced sodium chicken broth
  • 8 ouncesandouille sausage cut into 1/2-inch slices
  • 2 cupssliced fresh or frozen okra
  • 2 cupsdiced celery
  • 2 cupsdiced green bell peppers
  • ½ cuplong grain brown rice
  • 1 tablespoonrubbed sage
  • 2 tablespoonschopped garlic, about 4 cloves
  • 1 teaspoondry thyme
  • 1 teaspoonsalt
  • 1 tablespoongumbo file
  • tabasco for serving

Directions

  1. 1

    Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned 2 to 4 minutes per side. Transfer the chicken to the insert of a large slow cooker.

  2. 2

    Hand crush tomatoes into the slow cooker and add any remaining liquid from the can. Add onion, rosemary, broth, sausage, okra, celery, peppers, rice, sage, garlic, thyme and salt in the insert of the slow cooker.

  3. 3

    Turn to low heat for 8 hours or 4 hours on high. Allow the gumbo to cook, covered and undisturbed until the timer goes off. Remove rosemary sprig and stir in gumbo file. Ladle into bowls and serve with Tabasco.