This can be made started in the slow cooker and finished on the stove it you just can't wait!
Author: Diabetic Kitchen
Recipe type: Soup
Serves: 10
INGREDIENTS
Night before:
2 lbs. Okra, chopped (fresh or frozen)
1 can (14.5 oz.) diced tomatoes
1 can (14.5 oz.) low sodium chicken stock
Morning:
2 pounds chicken thighs, cut into 1 inch cubes (use boneless and skinless)
2 pounds smoked sausage, cut into ¾ inch pieces
¾ cup onions, chopped
¾ cup red bell pepper, chopped
¾ cup celery, chopped
¾ cup Italian leaf parsley, chopped
24 oz. low sodium chicken stock
1 can Rotel tomatoes (mild)
Green onions, chopped for garnish
METHOD
Right before going to bed, place okra and tomatoes and 1 can of chicken broth in slow cooker and stir.
Cover and cook on low (6-8 hours).
Before going to work in the morning add chicken thighs, sausage, onions, red bell pepper, celery, parsley, 2 cans chicken broth and Rotel. Stir.
Cover and continue to cook on low for another 4 hours. It can stay on the warm setting until you get home. You don’t want to keep cooking it or all your added veggies will be mushy.
If you use good smoked sausage, you will not need to add any additional seasonings.
Finish off with chopped fresh green onions.
DK NOTES
Prep all your veggies and meats the night before so your time in the morning is only about adding the items to the slow cooker.