SLOW COOKER CHICKEN ‘n RICE GUMBO SOUP

SLOW COOKER CHICKEN ‘n RICE GUMBO SOUP

¾ lb. Boneless, skinless chicken thighs, cut into 1-inch pieces
¼ lb. Fully cooked smoked sausage (two 5-inch sausages), chopped
2 medium celery stalks (with leaves) sliced (1-1/4 cup)
1 large carrot, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 can (14.5-oz) stewed tomatoes, undrained
5 cups water
2 tbsp. very low-sodium chicken bouillon granules
1 tsp. dried thyme leaves
1 box (10-oz) frozen cut okra, drained
3 cups hot cooked rice
Red pepper sauce, if desired

In a 5-quart slow cooker, mix all ingredients except okra, rice and pepper sauce.
Cover, cook on LOW heat setting for 6 hours thirty minutes to 7 hours or until juice of chicken is clear when thickest part is cut (180^)

Stir in okra. Cover; cook on LOW heat setting 20 minutes longer.

Spoon soup over rice in soup bowls. Serve with pepper sauce.

Yield: 6 servings.