Slow-Cooker Chicken And Chorizo Gumbo Recipe

Cooking Directions

• STEP 1.In a large skillet, heat oil over medium heat. Add the chicken and cook until browned on all sides.
• STEP 2.Transfer the chicken to a slow cooker and add the chorizo, onion, bell pepper, celery, garlic, tomatoes, chicken broth, Worcestershire sauce, and Cajun seasoning.
• STEP 3.Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
• STEP 4.Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the gumbo.
• STEP 5.Stir in the okra and cook for an additional 30 minutes on high, until the okra is tender.
• STEP 6.Serve the gumbo over rice and garnish with chopped parsley, if desired.

Cooking Tips

• For extra flavor, brown the chorizo before adding it to the slow cooker.
• If you prefer a thicker gumbo, mix 2 tablespoons of flour with 2 tablespoons of water and stir it into the gumbo during the last 30 minutes of cooking.
• Leftover gumbo can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the gumbo hot over cooked rice.
• Garnish with chopped parsley for added freshness and color.
• Reheat leftovers in the microwave or on the stovetop until heated through.