Cooking Directions

• Stir the flour and thyme in a gallon size resealable plastic bag. Add the chicken and shake to coat.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.  Add the sausage to the skillet and cook until well browned, stirring often.
• Stir the chicken, sausage, soup, broth, tomatoes, hot pepper sauce, onion, green pepper, celery, bay leaves and okra in a 6-quart slow cooker.
• Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through.  Remove and discard the bay leaves.  Serve the chicken mixture with the rice, if desired.

Ingredients

• 0.25 cup all-purpose flour
• 1 teaspoon dried thyme, crushed
• 1.75 pounds boneless, skinless chicken thigh (about 14 thighs), cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 1 pound smoked sausage, cut into 1-inch pieces
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
• 1 can (14.5 ounces) diced tomatoes
• 2 teaspoons hot pepper sauce
• 1 large onion, chopped (about 1 cup)
• 1 large green pepper, chopped (about 1 cup)
• 3 stalks celery, sliced (about 1 1/2 cups)
• 2 bay leaf
• 1 package (10 ounces) frozen cut frozen okra, thawed
• 6 cups hot cooked white rice (optional)