Crockpot Chicken and Rice Gumbo

Crockpot Chicken and Rice Gumbo

3/4  pound skinless boneless chicken thighs cut into 1 inch pieces 1/4  pound fully cooked smoked  sausage chopped 2    medium stalks celery with leaves sliced 1    large carrot chopped 1    medium onion chopped 1    14 1/2 ounce can stewed tomatoes undrained 5    cups water 2    tablespoons chicken bouillon granules 1    teaspoon dried thyme leaves 1    10 ounce package frozen cut okra thawed and drained 3    cups hot cooked rice for serving hot red pepper sauce

Mix all ingredients except okra, rice and pepper sauce in 3 1/2 to 6 quart slow cooker. Cover and cook on low heat setting 7-8 hours or until chicken is no longer pink in center. Stir in okra. Cover and cook on low heat setting for 20 minutes. Spoon rice into individual soup bowls; top with gumbo. Serve with pepper sauce

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