Slow-Cooker Chicken Gumbo

Slow-Cooker Chicken Gumbo might be just the Cajun recipe you are searching for. For $1.61 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 217 calories, 21g of protein, and 3g of fat. This recipe serves 6. A couple people made this recipe, and 34 would say it hit the spot. It works well as a main course. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up celery stalks, skinless boneless chicken breasts, cooked rice, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 6 hours and 15 minutes. It is brought to you by Foodnetwork. With a spoonacular score of 76%, this dish is solid. If you like this recipe, you might also like recipes such as Slow Cooker Chicken Gumbo Soup, Slow-Cooker Chicken and Sausage Gumbo, and Slow Cooker Chicken and Sausage Gumbo.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 360 minutes

 

Ingredients:

2 links andouille sausage, diced

2 bay leaves

1/4 teaspoon cayenne pepper

2 celery stalks, chopped

2 cups cooked rice

1 teaspoon dried thyme

1/2 teaspoon garlic powder

1 green bell pepper, seeded and chopped

1/4 teaspoon ground black pepper

2 cups reduced-sodium chicken broth

1/2 teaspoon mustard powder

1 10-ounce package frozen okra, thawed

1/2 teaspoon onion powder

1 cup chopped onions

1 teaspoon dried oregano

1/2 teaspoon salt

1 pound boneless skinless chicken breasts, cut into 2-inch pieces

2 cups reduced-sodium tomato juice

Equipment:

Cooking instruction summary:

Watch how to make this recipe. In a slow-cooker, combine the chicken and all remaining ingredients except the rice. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice.

 

Step by step:


1. Watch how to make this recipe.

2. In a slow-cooker, combine the chicken and all remaining ingredients except the rice.

3. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

4. Serve over rice.


Nutrition Information:

Quickview
216k Calories
21g Protein
2g Total Fat
27g Carbs
21% Health Score
Limit These
Calories
216k
11%

Fat
2g
5%

  Saturated Fat
0.7g
4%

Carbohydrates
27g
9%

  Sugar
5g
6%

Cholesterol
48mg
16%

Sodium
323mg
14%

Get Enough Of These
Protein
21g
43%

Vitamin C
44mg
54%

Vitamin B3
10mg
52%

Vitamin B6
0.91mg
45%

Selenium
29µg
42%

Manganese
0.8mg
40%

Phosphorus
265mg
27%

Vitamin K
23µg
23%

Potassium
785mg
22%

Magnesium
70mg
18%

Vitamin A
854IU
17%

Vitamin B5
1mg
17%

Vitamin B1
0.22mg
15%

Folate
58µg
15%

Fiber
3g
13%

Copper
0.23mg
12%

Vitamin B2
0.18mg
10%

Iron
1mg
10%

Zinc
1mg
9%

Calcium
78mg
8%

Vitamin E
0.75mg
5%

Vitamin B12
0.23µg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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