| 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 |
Serve with...
Orange-Avocado Salad
Total Time:
20 min
| 1. | Mix all ingredients except okra, rice and pepper sauce in 4- to 5-quart slow cooker. |
| 2. | Cover and cook on low heat setting 6 hours 30 minutes to 7 hours or until chicken is no longer pink in center. Stir in okra. Cover and cook on low heat setting 20 minutes longer. |
| 3. | Spoon soup over rice in soup bowls. Serve with pepper sauce.
Note:
This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. |
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| To quickly thaw okra, rinse with cold water until it is separated. |
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| You can substitute 1 cup chopped fully cooked ham for the sausage. |
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| Instead of serving the soup over cooked rice, you can cook the rice right in the soup. Stir 1/2 cup uncooked regular long grain rice into the soup with the okra during the last 20 minutes of cooking. Cover and cook on high heat setting 25 to 30 minutes. |
Nutrition Information:
250 ( 70 ); 8 g ( 3 g); 25 mg; 1690 mg; 35 g ( 3 g); 12 g 24 %; 14 %; 10 %; 14 % 2 ; 1 ; 1 1/2