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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 6 |
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This recipe is from Betty Crocker slow Cooker Favorites. I mixed the rice right into the soup and served it with hot cornbread. It was delicious! Ingredients:
3/4 lb chicken, cut into 1 inch pieces |
1/4 lb fully cooked smoked sausage (i used little smokies) |
2 stalks celery & leaves, sliced (1 1/4 cups) |
1 large carrot, chopped (3/4 cup) |
1 medium onion, chopped (1/2 cup) |
1 (14 1/2 ounce) can stewed tomatoes, undrained |
5 cups water |
2 tablespoons chicken bouillon granules |
1 teaspoon dried thyme leaves |
1 (10 ounce) package frozen cut okra, thawed |
3 cups hot cooked rice |
red pepper sauce |
Directions:
1. Mix chicken, sausage, celery, carrot, onion, tomatoes, water, bouillon granules, and thyme in 4- to 5- quart.
2. slow cooker.
3. Cover and cook on Low for 61/2 to 7 hours.
4. Add thawed okra and cook for 20 minutes longer.
5. Spoon soup over rice in individual soup bowls.
6. Serve with red pepper sauce.
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