Chicken And Ham Gumbo In The Slow Cooker Recipes

SLOW-COOKER CHICKEN GUMBO

Steps:

• In a slow-cooker, combine the chicken and all remaining ingredients except the rice. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice.

SLOW COOKER CHICKEN GUMBO

Steps:

• In a heavy 2-quart saucepan stir together flour and oil until smooth.
• Cook over medium-high heat for 4 minutes, stirring constantly.
• Reduce heat to medium.
• Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown.
• Let the roux cool.
• Add chicken broth to a 3 1/2- to 6-quart slow cooker. Stir in the roux.
• Add sausage, chicken, okra , onion, green pepper, celery, garlic, salt, pepper, and red pepper.
• Cover and cook on low for 7 to 9 hours, or on high for 4 to 5 hours.
• Skim off fat. Serve and enjoy.

CHICKEN AND HAM GUMBO (IN THE SLOW COOKER)

Steps:

• 1. Cut chicken into bite-size pieces. Cook, in oil, in skillet, until no longer pink. Drain on paper towels.
• 2. Run hot water over okra, until pieces separate easily.
• 3. Combine all ingredients, except cilantrol, in a 4 quart slow cooker. Cover. Cook on LOW 6-8 hours. Stir in cilantro, before serving. Makes 6 servings.
• 4. Nutrition: One serving 385 cal, 13 g fat (3.1 g sat, 3.4 g poly, 5.2 g mono), 96 mg chol, 879 mg sod, 28 g carb, 7 g fiber, 38 g protein, 10 g sugars. Values are figured on original recipe. Exchange List Values: Starch 1.0, Vegetable 3.0, Meat, lean 4.0

SLOW COOKER CHICKEN AND SAUSAGE GUMBO

Steps:

• Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes.
• Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.
• Pour water into a slow cooker.
• Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.
• Cover and cook on Low for 6 to 7 hours.
• Skim off fat with a spoon.

SLOW COOKER CHICKEN GUMBO WITH SHRIMP

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
• Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
• Cover and cook on low for 6 hours.
• Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.

LEFTOVER HAM AND SHRIMP SLOW COOKER GUMBO

Steps:

• Stir garlic, turmeric, chili powder, basil, and cayenne pepper together in a small saucepan; heat over medium heat until aromatic, about 1 minute. Melt butter into the mixture, add onion, and cook until the onion is softened and translucent, about 5 minutes. Scoop onion mixture from saucepan into a slow cooker, reserving as much butter in the saucepan as possible.
• Increase heat under saucepan to medium-high heat. Saute frozen shrimp in hot butter until just firm, about 2 minutes; transfer mixture to slow cooker. Add ham, ham bone, black beans, and tomatoes to the slow cooker.
• Cook on High until the ham on the bone is falling off, 4 to 6 hours (or on Low 6 to 8 hours).
• Remove and discard ham bone, stir coconut milk into the mixture, continue cooking on Low until the coconut milk is warmed, about 30 minutes.

HAM AND CHICKEN GUMBO

Steps:

• In a large skillet, cook bacon just until crisp. Add onion and cook, stirring constantly, until bacon is crisp and onion is soft. Add garlic, ham and chicken; cook for 2 minutes, stirring constantly. Stir in okra, tomatoes and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add Worcestershire sauce, salt and hot pepper sauce. Serve over rice.

SLOW COOKER CHICKEN & SAUSAGE GUMBO

Steps:

• Make a roux: Combine cooking oil and all-purpose flour in a small saucepan and heat on medium low for 15 to 20 minutes stirring regularly until it turns a chocolatey brown. Black lumps means you've burned it ;).
• Meanwhile dice your vegetables and place them in the slow cooker.
• Slice the sausages into discs and fry them until golden brown, add to slow cooker.
• Cube the chicken and fry until no pink remains, add to slow cooker.
• Pour roux over contents of slow cooker.
• Add 4 cups of chicken stock to slow cooker.
• Add spices to slow cooker, stir well.
• Cook on low for 8 hours or high for 5 hours.
• Optionally add cooked shrimp and heat for an additional 20-30 minutes.
• Serve over a bed of rice prepared as per it's package instructions.

SLOW-COOKER CHICKEN AND RICE GUMBO SOUP

Steps:

• Mix all ingredients except okra, rice and pepper sauce in 4- to 5-quart slow cooker.
• Cover and cook on low heat setting 6 hours 30 minutes to 7 hours or until chicken is no longer pink in center. Stir in okra. Cover and cook on low heat setting 20 minutes longer.
• Spoon soup over rice in soup bowls. Serve with pepper sauce. Note:This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.