Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

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