Slow Cooker Chicken Okra Stew #Weekend Bites

My family and I have started to adjust to our busy Fall schedule. I am making lots of slow cooker meals because two nights a week my kids are at a fencing class. They leave at 5:30 and are back home at 8:30 pm. I never know if they want to eat before or after it, so I like to have dinner ready. If I don't have something made, they snack. Even quality granola bars are not going to give them the same nutrition as a home cooked meal... so slow cooker to the rescue!


Last night I made this Slow Cooker Chicken Okra Stew. I love okra, but my husband is not a fan, so I decided to sneak this meal in while he was away on business. When I asked the kids what they thought of the meal, they both loved it. 

"Whatever you put in it? It was good."

And it was, quick to make, a little different because we don't eat okra or have Cajun seasoning very often. Give it a try, you might be surprised at how much your family likes this dish.

Slow Cooker Chicken Okra Stew

by Diane Balch

simplelivingeating.com

Ingredients:

1 large onion chopped
1 celery stalk chopped
2 hot red cherry peppers minced*
1 orange bell pepper chopped

2 cups of chopped fresh okra
3 medium tomatoes chopped
1.5 to 2 pounds of boneless, skinless chicken thighs

sauce:
1 cup chicken broth
2 garlic cloves minced
1 tablespoon of cajun seasoning
1 teaspoon of paprika
1/4 teaspoon of red cayenne pepper or more
4 tablespoons of extra-virgin olive oil
1 teaspoon of salt 
1 teaspoon of pepper


Directions:

1) Layer in a large slow cooker the ingredients in the order listed start with onions on the bottom and top with frozen chicken. This keeps the chicken from over cooking.

2) Whisk together all of the sauce ingredients and pour them over the chicken.

3) Cook on low for 6 to 8 hours or on high for 4 hours. The dish is done when the chicken is cooked through.

4) Before serving remove the chicken and shred it. Stir it back into the stew and check that there is enough salt and pepper. You may want to add more cayenne for heat.

*NOTE: Jarred hot red cherry peppers can be used. You can also substitute 1 red bell pepper but add a little more cayenne for heat. 

Weekend Bites Features:

From: Miz Helen's Country Cottage

Stuffed Poblanos

Terrific transitional dish... drawing on harvest vegetables and fresh cheese.

From: Blogghetti

Roasted Rosemary Pork Chops

Nothing quite like rosemary, cream and beer this time of year. Super flavorful Fall dish.

From: Recipe Box

Blueberry Torte

I love a simple seasonal cake recipe. This one is awesome. 

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