Slow Cooker Chicken 'n Rice Gumbo Soup:

Date Added: 7 Jan 2010
Listed in: Soups, Stews and Chili

• ¾ lb boneles skinless chicken thighs, cut into 1-inch pieces


• ¼ lb fully cooked smoked sausage (two 5-inch sausages), chopped


• 2 medium celery stalks (with leaves), sliced (1¼ cups)


• 1 large carrot, chopped (¾ cup)


• 1 medium onion, chopped (½ cup)


• 1 can (14.5 oz) Muir Glen® Organic stewed tomatoes, undrained


• 5 cups water


• 2 tablespoons very low-sodium chicken bouillon granules


• 1 teaspoon dried thyme leaves


• 1 box (10 oz) frozen cut okra, thawed, drained


• 3 cups hot cooked rice


• Red pepper sauce, if desired

Preparation Time 30 min | Cooking Time 7 hrs 20 min:
6 servings | 310 Calories | 18g Protein | 35g Carbohydrates | 11g Fat

This gumbo is going to "get ya" with its flavorful blend of ingredients.

• In 4- to 5-quart slow cooker, mix all ingredients except okra, rice and pepper sauce.


• Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F).


• Stir in okra. Cover; cook on Low heat setting 20 minutes longer.


• Spoon soup over rice in soup bowls. Serve with pepper sauce.

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