Easy chicken gumbo
2 medium, thinly sliced
Uncooked boneless skinless chicken thigh(s)
4 thigh(s), cut into chunks
3 cup(s), fresh or frozen
Canned diced tomatoes
5 rib(s), medium, with leaves, sliced
3 medium clove(s), peeled
Reduced-sodium chicken broth
2 tsp, gumbo filé powder
Cooked long grain brown rice
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until softened, about 5 minutes.
- Transfer the onions to a 5- or 6-quart slow cooker and stir in the chicken, okra, tomatoes, celery, and garlic.
- Whisk together the broth, thyme, salt, and cayenne in a large glass measure and add to the slow cooker. Cover and cook until the chicken is fork-tender, 4 – 6 hours on high or 8 – 10 hours on low. Discard the garlic. Turn off the slow cooker and stir in the filé powder. Cover and let stand until the flavors are blended, about 10 minutes.
- Divide the rice evenly among 4 bowls and top with the gumbo. Yields 1 cup gumbo and 1⁄2 cup rice per serving.