Slow Cooker Chicken Gumbo Soup Recipe

2017-04-29
  • Yield : 12 soup bowls
  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • the best slow cooker borscht recipe

    The Best Slow Cooker Borscht Recipe

  • slow cooker scalloped potatoes recipe

    Slow Cooker Scalloped Potatoes Recipe

  • slow cooker easy tortilla soup recipe

    Slow Cooker Easy Tortilla Soup Recipe

  • slow cooker potato corn chowder recipe

    Slow Cooker Potato Corn Chowder Recipe

  • slow cooker pasta bolognese recipe

    Slow Cooker Pasta Bolognese Recipe

Nutritional Info

This information is per serving.

  • Calories

    56
  • Fat

    1.4 g
  • Cholesterol

    4.9 mg
  • Sodium

    954 mg
  • Potassium

    76 mg
  • Carbohydrate

    8.4 g
  • Fiber

    2 g
  • Sugars

    2.5 g
  • Protein

    2.6 g

Slow cooker chicken gumbo soup recipe. Cubed chicken breasts with ham, shrimp, and vegetables cooked in a slow cooker. Very easy and tasty chicken soup recipe. More Slow Cooker Recipes

Slow Cooker Chicken Gumbo Soup Recipe

Ingredients

  • 6 cups (1.5 L) chicken broth
  • 28 oz (840 ml) can diced tomatoes, undrained
  • 3/4 pound (360 g) boneless and skinless chicken breasts, cubed
  • 2 cups cubed lean ham
  • 2 cups chopped yellow onion
  • 1 cup chopped fresh celery
  • 1 cup chopped green bell pepper
  • 1 tablespoon minced garlic
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons gumbo file powder
  • 1 teaspoon dried thyme leaves
  • 2 bay leaves
  • 1 cup uncooked converted long-grain rice
  • 3/4 pound (360 g) small shrimp, peeled and deveined
  • salt and hot pepper sauce, to taste

Method

Step 1

In a slow cooker,combine all ingredients,except rice,shrimp,salt and hot pepper sauce. Cover and cook on low-heat setting for 6-8 hours,adding rice during last 2 hours and stirring shrimp during last 20 minutes.

Step 2

Turn cooker off. Discard bay leaves. Season with salt and add hot pepper sauce to taste.

Step 3

Ladle into soup bowls. Serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.