Created by sammyzoey on November 2, 2012
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.
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.
Step 3: Add wine to pan, bring to a boil, scraping up browned bits. Scrape into slow cooker.
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.
Step 5: Stir in okra. Cover and cook on high until steaming hot, about 15 minutes. Sprinkle with parsley.
Step 6: Scott & Beck’s Variations: 3 jalapenos, chopped 1 carrot, chopped 1 less onion 6 chicken thighs 4 hot sausage
Step 7: Canadian Living Slow Cooker Dinners