Slow Cooker Chicken Gumbo

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CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 1 tbsp (15 mL) canola oil
  • 6 boneless, skinless chicken thighs cut into bite size pieces (approx. 1 ½ lbs)
  • 8 oz (226 g) smoked sausage, chorizo sausage or andouille, chopped into ½ inch pieces
  • 2 onions, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, chopped
  • 3 tbsp (45 mL) tomato paste
  • 1/4 cup (60 mL) all-purpose flour
  • 1 tbsp (15 mL) Italian seasoning, dry
  • 1 cup (250 mL) red wine
  • 1 can diced tomatoes, drained
  • 3 cups (750 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 1 each green and red bell pepper, diced
  • 1/4 cup (60 mL) fresh parsley, chopped
  • 3 cups (750 mL) hot cooked white rice, cooked without salt


  1. Heat oil in a large heavy bottom skillet over medium high heat. Brown chicken pieces until golden brown all over. Transfer cooked chicken to the slow cooker.
  2. Add sausage,onion and celery to the skillet and cook for 3-4 minutes until soft. Add garlic and cook for 1 minute more. Stir in tomato paste and flour and cook for 3-4 for minutes. Transfer to slow cooker.
  3. Add Italian seasoning,wine,diced tomatoes,and broth to slow cooker,stir,cover and cook on high for 4 – 5 hours.
  4. Add peppers and parsley to slow cooker 30 minutes before serving.
  5. Serve in soup bowls over cooked rice.

Ratings & Reviews

  • Jacqueline T.

    November 4, 2018

    Tasty but high yield

    This was tasty but I should have halved the recipe. Made too much for small family.

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Amount Per Serving
Calories 420
Fat 12 g
Sodium 700 mg
Carbohydrate 42 g
Dietary Fibre 4 g
Protein 42 g
Calcium 6 %DV
  • One serving of vegetables
  • Excellent source of protein

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