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3/4 pound boneless skinless chicken thighs, cut into 1" pieces
Mix all ingredients except okra, rice and pepper sauce in 4- to 5-quart slow cooker/crockpot.
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 stew over rice in soup bowls. Serve with pepper sauce.
Author's Notes:
For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Poster's Notes:
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
1/4 pound fully cooked smoked sausage, (2 5" 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 14-1/2-ounces can stewed tomatoes, undrained
5 cups water
2 tbsp. chicken bouillon granules
1 tsp. dried thyme leaves
1 10-ounces package frozen cut okra, thawed and drained
3 cups rice, hot cooked
Red pepper sauce (optional)
This recipe was tested in slow cookers (crockpots) with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base.
For the smoked sausages, you may use turkey or beef, whatever is available or can substitute salami.