Easy Crockpot Gumbo
Healthy Crockpot Chicken Gumbo is pure comfort food made low calorie, high protein and fiber. Made in a slow cooker, Instant Pot or stovetop you'll love how tasty and cozy this yummy stew recipe is! Gluten Free + Low Calorie
Servings: 6 servings
Calories: 362kcal
Ingredients
- 1 tablespoon Extra Virgin Olive Oil only need if using the stove top method
- 1 pound Chicken Breast cut into 1/2-inch pieces
- 28 ounces Whole Canned Tomatoes with juices
- 1 cup White Onion diced
- 2 tablespoons Garlic minced
- 1 tablespoon Rosemary dried
- 4 cups Chicken Stock low sodium
- 8 ounces Chicken Sausage sliced
- 2 cups Celery diced
- 2 Bell Peppers diced
- ½ cup Jasmine Rice
- 1 tablespoon Sage
- 1 teaspoon Thyme dried
- 2 cups Frozen Okra
- 1 tablespoon Gumbo File
- Dried Parsley for garnish
- Salt & Pepper to taste
Instructions
Slow Cooker Chicken Gumbo Instructions
- Place all ingredients in a slow cooker except the gumbo file, frozen okra and dried parsley for garnish.
- Cover the slow cooker and cook 3-4 hours on high or 6-8 hours on low.
- Stir in the gumbo file and frozen okra then cover and simmer for 5-10 minutes until the gumbo thickens.
- Serve warm with hot sauce and dried parsley for garnish!
Instant Pot Chicken Gumbo Instructions
- Place all ingredients in an Instant Pot except the gumbo file, frozen okra and dried parsley for garnish.
- Cover and set the pot to sealing then steam cook for 30 minutes. Manually release the valve to let out the steam then carefully remove the cover.
- Stir in the gumbo file and frozen okra then cover and simmer for 5-10 minutes until the gumbo thickens.
- Serve warm with hot sauce and dried parsley for garnish!
Stovetop Chicken Gumbo Instructions
- Place a large pot over the stove on medium heat then add the olive oil, onion, garlic, celery, peppers with the salt and pepper.
- Sauce the vegetables 3-5 minutes then add the chicken breast, chicken sausage, whole canned tomatoes, stock, rice, rosemary, sage and thyme. Bring the pot to a boil.
- Once boiling, reduce the temperature to a low simmer and cover. Cook 25-30 minutes on a low simmer.
- Then add the gumbo file and frozen okra. Stir and let the ingredients thicken and simmer another 10 minutes.
- Serve warm with hot sauce and dried parsley for garnish!
Notes
- Serving size is 1/6th of the recipe or approximately 1 1/2 cups.
- Store the gumbo in the refrigerator for a day or two to allow the flavors to get better, and then serve it.
- Add a splash of water or stock to it while reheating it to get it to the right consistency.
- Make sure you add the gumbo file and the okra towards the end of the cooking time.
Nutrition
Serving: 1serving | Calories: 362kcal | Carbohydrates: 35g | Protein: 30g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 926mg | Potassium: 1043mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1994IU | Vitamin C: 77mg | Calcium: 120mg | Iron: 3mg