Ingredients
- 2 tablespoons vegetable oil
- 4 boneless skinless chicken thighs, cubed
- 4 chorizo or mild sausage, sliced
- 2 each onion and ribs celery, diced
- 1 sweet red pepper, diced
- 4 cloves garlic, minced
- 1 teaspoon each sweet paprika and dried thyme
- 2 bay leaves
- 1/2 teaspoon each salt and pepper
- 1/2 cup dry white wine or sodium reduced chicken broth
- 1 (20 ounce/796 mL) can diced tomatoes
- 1/2 cup sodium reduced chicken broth
- 3 tablespoons tomato paste
- 1 (250 gram) package frozen okra, thawed and sliced
- 1/4 cup chopped fresh parsley
How to Make
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Step 1: In a large skillet, heat half of the oil over medium-high heat; brown chicken and sausages, in batches if necessary. Transfer to slow cooker.
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Step 2: Drain fat from pan; add remaining oil. Cook onions, celery, red pepper, garlic, paprika, thyme, bay leaves, salt and pepper, stirring often, until vegetables are softened, about 8 minutes. Scrape into slow cooker.
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Step 3: Add wine to pan, bring to a boil, scraping up browned bits. Scrape into slow cooker.
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Step 4: Stir in tomatoes, broth, tomato paste and ½ cup water into slow cooker. Cover and cook on low until juices run clear when chicken is pierced, about 4 hours. Skim off fat. Discard bay leaves.
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Step 5: Stir in okra. Cover and cook on high until steaming hot, about 15 minutes. Sprinkle with parsley.
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Step 6: Scott & Beck’s Variations: 3 jalapenos, chopped 1 carrot, chopped 1 less onion 6 chicken thighs 4 hot sausage
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Step 7: Canadian Living Slow Cooker Dinners
We hope you enjoy this recipe!
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