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Slow Cooker Chicken Gumbo

5 from 1 vote
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Ingredients
  

  • 2 Tbsp canola oil
  • 8 boneless skinless chicken thighs, cubed
  • 1 cup onions, diced
  • 1 cup celery stalks, diced
  • 1 cup sweet red pepper, diced
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/4 tsp salt and pepper
  • 1 cup chicken broth or dry white wine
  • 1 can, 28 oz./756 mL diced tomatoes with liquid
  • 1/2 cup water
  • 2 bay leaves
  • 3 Tbsp tomato paste
  • 1 cup kale, diced
  • 3/4 cup long grain rice

Instructions
 

  • In a large skillet, heat oil over medium-high heat; brown chicken. Transfer to slow cooker.
  • To skillet, cook onions, celery, red pepper, garlic, thyme, salt and pepper until just lightly brown, about 6 minutes. Add to slow cooker.
  • Add broth or wine to slow cooker. Add bay leaves, tomatoes, tomato paste and 1/2 cup water. Cover and cook on low for 4 to 6 hours.
  • Discard bay leaves. Add kale and rice. Cover and cook on high for an additional 35-45 minutes.