Chicken Gumbo Soup Recipe Slow Cooker
Description
Chicken gumbo soup is a classic Louisiana-style soup that is easy to make and full of flavor. The slow cooker version of this soup is especially convenient, as it cooks for several hours, allowing the flavors to mingle and develop. This recipe is savory, with just a hint of spicy heat from the Cajun seasoning. The chicken is cooked in the slow cooker with vegetables, a rich, flavorful roux, and a combination of other ingredients to create the perfect gumbo soup. This soup is perfect for a cozy night at home, or for a gathering of friends and family.
Ingredients
2 pounds boneless, skinless chicken breasts
1 large onion, diced
2 stalks celery, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon dried thyme
2 tablespoons all-purpose flour
2 tablespoons butter
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1 (15-ounce) can black-eyed peas, drained and rinsed
2 tablespoons Worcestershire sauce
2 bay leaves
Hot sauce, to taste
Salt and black pepper, to taste
Instructions
1. Place the chicken breasts in a slow cooker. Add the onion, celery, bell peppers, garlic, Cajun seasoning, paprika, and thyme. Toss to combine.
2. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture turns golden brown. This should take about 5 minutes.
3. Whisk the roux into the slow cooker along with the chicken broth, diced tomatoes, black-eyed peas, Worcestershire sauce, and bay leaves. Stir to combine.
4. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
5. Remove the bay leaves and discard. Shred the chicken with two forks and stir to combine. Season with hot sauce, salt, and pepper, to taste.
6. Serve the gumbo warm, with your favorite sides.
Equipment
Slow cooker
Small saucepan
Whisk
2 forks
Notes
The gumbo can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, place the gumbo in a pot over medium-low heat and stir until heated through. You can also freeze the gumbo for up to 3 months.
Nutrition
This soup is relatively low in calories and fat, but is a good source of protein, vitamins, and minerals. One serving of this soup has approximately 200 calories, 8 grams of fat, 25 grams of protein, and 10 grams of carbohydrates. It is also a good source of vitamin A, vitamin C, calcium, and iron.
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