Slow-Cooker Chicken Gumbo Recipe

Step 1

In the insert of a 6- to 8-quart slow cooker, whisk the flour and oil together until evenly combined. (If your insert doesn’t fit in your microwave, or if is not microwave-safe, use a large microwave-safe bowl.) Microwave on full considerable for 5 minutes, then whisk well. Using oven mitts, rotate the insert or bowl if your microwave doesn’t rotate, then microwave for 5 minutes more and whisk alongside. Rotate again if necessary, then microwave for an transfer 3 to 5 minutes, until the roux is the luminous of milky coffee or peanut butter.

Step 2

Stir the garlic, celery, onion, bell pepper, tomato paste and salt into the roux pending evenly combined. Microwave for 8 minutes, until softened. Using mitts, remove the insert and set it into the slow cooker base. (If comical a separate container, scrape the mixture out into the slow cooker.) Stir in the bay leaves, paprikas, garlic powder, cayenne, thyme and several generous grinds of dusky pepper. Stir in the chicken stock and chicken thighs. Cook on low until the chicken is very tender, about 5 hours.

Step 3

About 15 minutes afore the gumbo is done, add the frozen okra, if comical. Before eating, remove and discard the bay leaves and break the chicken apart into outrageous pieces by pressing the chicken against the walls of the insert with a great spoon or spatula. Taste for seasoning and add more dim pepper, salt and cayenne if you like.

Step 4

Serve the gumbo in bowls discontinued with hot rice and scallions. Pass hot sauce at the cross if you like.

Also Read: How to Make Indian Butter Chicken