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Slow Cooker Chicken 'n Rice Gumbo Soup

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

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( 37 Ratings)

37 Ratings

5 Stars 35%

4 Stars 49%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 10 )

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Prep Time 30 min
Total Time 7 hr 50 min
Servings 6

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

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Directions

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.

EXPERT TIPS

Expert Tips

(Total time will vary with appliance and setting.)

To quickly thaw okra, rinse with cold water until it is separated.

You can substitute 1 cup chopped fully cooked ham for the sausage.

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 70 ),

% Daily Value

Total Fat: 8 g; 8 %
(Saturated Fat 3 g, 3 % ),
Cholesterol: 25 mg; 25 %;
Sodium: 1690 mg; 1690 %;
Total Carbohydrate: 35 g; 35 %
(Dietary Fiber 3 g 3 % ),
Protein: 12 g; 12 %

% Daily Value*:

Vitamin A: 24%;
Vitamin C: 14%;
Calcium: 10%;
Iron: 14%;

Exchanges:

2 Starch; 1 Vegetable; 1 1/2 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 10 Reviews View All

Posted 8/23/2011 4:19:33 PM REPORT ABUSE LaceyDinh said:

Rating:

This dish was amazing! My family loved it! I used chicken breast and choped it up after I boiled it. Also, I didn't add hot peppers b/c I have a little one who was going to eat it too and I didn't want it to be to spicey for him. After I served the kids, I added Tabasco to my husbands and mine and it was really flavorful. I'm making this again!

This reply was: Helpful Inspiring

Posted 6/1/2010 2:08:54 PM REPORT ABUSE cdanielshafer said:

Rating:

I love this recipe (and more importantly, so do my husband and children). Sometimes, instead of the chicken thighs, I add a frozen/skinless chicken breast, and chop it up when fully cooked to add back into the gumbo. Even the okra was a hit with my family!

This reply was: Helpful Inspiring

Posted 1/11/2010 7:02:07 PM REPORT ABUSE DDeborah said:

Rating:

This is a great recipe alternative to the seafood gumbo. I cooked the rice separately so we could add in the amount that we wanted. Instead of adding all of the okra, I added half of it and half frozen asparagus tips. I made it the day before so everything could simmer together. This will definitely be a recipe that I will use from now on. The creole seasoning I added really warmed the souls of all of us in Cleveland this month !

This reply was: Helpful Inspiring