Scrumptious warming and Hearty Chicken Gumbo cooked to perfection in the slow-cooker is the perfect meal on a cold day and ready in 2 hours
Another favorite ingredient which I use a lot, is Celery. Stalks and leaves, depending on the recipe.
In this hearty Chicken Gumbo , which is made in the Slow-Cooker, I use both, but the Leaves do not actually get cooked.
The Celery leaves are sprinkled over the cooked Chicken Gumbo and that way you get the most out of the Celery’s flavor.
If you set your Slow-Cooker on High this dish will be ready in about 2 hours. But now and then I prepare everything around lunchtime.
Then set the Slow-Cooker on Low, which will have the Chicken Gumbo ready in about 3 1/2 hours. I only do this when I need to go out in the afternoon and will be back too late to still prepare, cook and serve dinner.
We have dinner at around 5 o’clock during the week. No set time on Saturdays and on Sundays we have dinner at 3 o’clock (or around that time).
Lots of people ask me why so early ? Well, we normally have dessert and my family and I, prefer to give a little time between dinner and dessert. Usually we will have dessert an hour or so after dinner.
If someone is still a bit peckish, there is always something to nibble on, and believe me, they find anything and everything, especially when I hide it for a reason 😉
Don’t like canned Tomatoes ? Substitute with fresh chopped Tomatoes !
More Comfort food recipes you might like:
- Mexican Bean and Tomato Soup
- Split Pea and Ground Beef Soup (Slow-Cooker)
- Paprika Beef Casserole (Slow-Cooker)
- Creamy Skillet Pork Chops
- Chicken Cacciatore (Dump and Bake)
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Chicken Gumbo (Slow-Cooker)
- 1 TB Olive Oil
- 1 Onion, large, chopped
- 3 Celery Stalks, chopped (chop and keep the leaves)
- 1 Green Bell Pepper, large, chopped
- 1 cup Green Beans, trimmed and cut in thirds
- 4 cups Chicken Stock
- 1 cup White Rice
- 1 can (410g) Chopped Tomatoes
- 2 Bay Leaves, fresh (but dried will do)
- 450 g Cooked Chicken, cubed or shredded ( 1 pound )
- Salt and Black Pepper, to taste
- Pre-heat the slow-cooker on HIGH for 20 minutes
- Meanwhile, heat the Oil in a medium skillet – saute the Onion, Celery and Bell Pepper for 5 minutes
- Pour the Chicken Stock into the slow-cooker – add the Beans, sauteed Vegetables, Rice, Tomatoes and Bay Leaves – cover and cook 1 1/2 – 2 hours or until the Rice is cooked
- Stir in the cooked Chicken, cover and cook a further 30 minutes
- Remove the Bay Leaves – season to taste with Salt and Black Pepper – stir through the retained Celery Leaves and serve
Serving Size1 Serving
Amount Per Serving Calories 185.3 Total Fat 4.8g Saturated Fat 1g Unsaturated Fat 3.3g Cholesterol 38.5mg Carbohydrates 17.1g Fiber 1.6g Sugar 5.1g Protein 17.5g