| | Directions | | 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 |
|
|
| Ingredients | | - |  | 1 pound boneless skinless chicken breasts, cut into 2 inch pieces |
| - | | 1 package frozen okra, thawed (1 ounce package) |
| - | | 2 links andouille sausage, diced |
| - | | 1 cup chopped onions |
| - | | 2 stalks celery, chopped |
| - | | 1 green bell pepper, seeded and chopped |
| - | | 1 teaspoon dried thyme |
| - | | 1 teaspoon dried oregano |
| - | | 1/2 teaspoon Salt |
| - | | 2 bay leaves |
| - | | 1/2 teaspoon onion powder |
| - | | 1/2 teaspoon garlic powder |
| - | | 1/2 teaspoon mustard powder |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 1/4 teaspoon ground black pepper |
| - | | 2 cups reduced-sodium chicken broth |
| - | | 2 cups reduced-sodium tomato juice |
| - | | 2 cups cooked rice |
| |
| |
