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Chicken Gumbo Soup Recipe Slow Cooker

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Description

If you're a fan of hearty and flavorful soups that are easy to make, then you'll definitely love this chicken gumbo soup recipe cooked in a slow cooker. This recipe is perfect for those busy days when you don't have enough time to prepare a complicated meal, but still want to enjoy something warm and comforting.

Prep Time

The preparation time for this recipe is about 15-20 minutes. This includes chopping the vegetables and preparing the ingredients.

Cook Time

The cook time for this recipe is about 6-8 hours in a slow cooker.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 can diced tomatoes (14.5 ounces)
  • 1 can tomato sauce (8 ounces)
  • 1 can okra (14.5 ounces), drained
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 3 cups chicken broth
  • 1/2 cup long-grain white rice
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • Salt and black pepper to taste
  • Hot sauce (optional)

Equipment

  • Slow cooker
  • Cutting board and knife
  • Measuring cups and spoons
  • Mixing bowl
  • Whisk

Method

  1. In a mixing bowl, whisk together the flour and vegetable oil until smooth.
  2. Add the chicken, tomatoes, tomato sauce, okra, onion, bell pepper, garlic, thyme, oregano, cayenne pepper, chicken broth, and rice to the slow cooker.
  3. Pour the flour mixture into the slow cooker and stir well to combine all ingredients.
  4. Cover and cook on low heat for 6-8 hours or until the chicken is cooked through and the rice is tender.
  5. Season with salt, black pepper, and hot sauce to taste.
  6. Serve hot and enjoy!

Notes

  • You can use chicken thighs instead of chicken breasts if you prefer.
  • If you're not a fan of okra, you can replace it with frozen or canned corn.
  • The hot sauce is optional, but it adds a nice kick to the soup.

Nutrition Info

  • Calories: 275
  • Protein: 20g
  • Fat: 8g
  • Carbohydrates: 29g
  • Fiber: 3g
  • Sugar: 6g
  • Sodium: 800mg

Recipes FAQ

Can I freeze the leftovers?

Yes, you can freeze the leftovers in an airtight container for up to 3 months. To reheat, simply thaw in the fridge overnight and heat on the stove or in the microwave until heated through.

Can I use brown rice instead of white rice?

Yes, you can use brown rice instead of white rice, but keep in mind that it may take longer to cook.

Can I use a different type of meat?

Yes, you can use shrimp, sausage, or even beef instead of chicken.

Recipe Tips

  • To save time, you can chop the vegetables and prepare the ingredients the night before and store them in the fridge until ready to use.
  • If you prefer a thicker soup, you can add more flour and oil to the recipe.
  • If you want to add some extra flavor, you can sauté the vegetables in a skillet before adding them to the slow cooker.

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