We love our slow cookers. Just toss whatever you’ve got sitting in your fridge in with a few cups of liquid, let it cook all day while you’re at work or going about your business, then come home to delicious meals and a great smelling home. Does it get any better than that? Actually, it does: Since most slow cooker recipes create more servings than you need at one sitting, you’re guaranteed left overs for days to come.
Judging by how delicious this Slow Cooker Chicken Gumbo is, you’re definitely going to want leftovers. The best thing about this chicken gumbo recipe (aside from the whole “set it and forget it” thing), is that it counts as one SmartCarb and one PowerFuel on the Nutrisystem diet program, which means that you can count it as a flex meal. Women can enjoy one serving as a flex lunch. Men can help themselves to two servings. Those who want to enjoy this delicious, diet dish at dinnertime can simply top it with an additional PowerFuel like a quarter cup of low-fat cheese.
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Servings: Makes 6 servings; 1 serving is about two cups of Chicken Gumbo with 1/4 cup brown rice
Calories per Serving: 236
On Nutrisystem, Count As: 1 Smartcarb and 1 Powerfuel
- 1 cup low sodium chicken broth
- 2, 14.5 oz. cans of diced fire roasted tomatoes, undrained
- 16 oz. chicken breast, cut into cubes
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 4 stalks of celery, chopped
- 1.5 cups of corn (fresh or frozen)
- 1.5 Tbsp. creole seasoning
- ¼ tsp. ground black pepper
- ¼ tsp. cayenne pepper
- 1.5 cups brown rice, cooked
- Cut chicken into 1-inch cubes.
- Wash and chop onion, green bell pepper, and celery.
- Add chicken broth, tomatoes, chicken, onion, green bell pepper, celery and corn to a 5 to 6-quart slow cooker. Then, add in creole seasoning, black pepper, and cayenne pepper.
- Stir contents of slow cooker with a large spoon until combined.
- Cover and cook on low for 5-6 hours stirring occasionally.
- Stir well before serving. Serve over cooked brown rice.