Ingredients

• 2 teaspoons peanut oil (I used canola oil)
• 2 lb boneless skinless chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup peanut oil (I used canola oil)
• 1/2 cup Gold Medal™ all-purpose flour
• 2 packages (8 oz each) prechopped onion, celery and bell pepper (I used fresh and cut them up myself.  I used: 1 pepper, 1 onion, and 2-3 stalks of celery.)
• 4 cloves garlic, finely chopped
• 3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
• 2 cups frozen cut okra, thawed
• 1 lb andouille sausage, cut into 1/2 -inch slices (I probably used 1.5 lbs or so)
• 2 teaspoons Creole seasoning
• 2 dried bay leaves
• 5 cups hot cooked rice (we used brown rice)
• Red pepper sauce, if desired
• Sliced green onions, if desired

Directions

1. Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven, heat 2 teaspoons oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in oil until browned on both sides. Remove from Dutch oven; set aside. Discard drippings from Dutch oven; heat 1/2 cup oil over medium-high heat. Gradually stir in flour with whisk; cook 6 to 8 minutes, stirring constantly, until mixture turns chocolate-colored. Reduce heat to medium. Stir in onion mixture and garlic. Cook 3 minutes. Transfer to slow cooker. Stir in broth, okra, sausage, Creole seasoning and bay leaves. Add chicken; stir to combine.
2. Cover; cook on Low heat setting 4 hours. Remove chicken from slow cooker to plate; shred, using 2 forks. Discard bay leaves. Return shredded chicken to slow cooker. Serve gumbo in bowls over rice. Garnish with pepper sauce and green onions.

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This turned out very well.  My daughter was concerned about the amount of oil.  So, next time I would probably work to take some of that out.  It warmed up very well, and we regret we did not make enough rice to serve our needs during the warmup/leftover phase of the eating.

On Betty Crocker site