I love a good hearty chili on those cool crisp southern winter days. Especially on a Sunday with football on in the background and a warm dish cooking up in the crockpot *instantly feels all warm and cozy*

I've made this recipe a couple times over this Florida fall/winter season. Each time finding what works and does not work. So know this recipe is best if you follow the directions below exactly.

It's become a favorite of the husbands as it's a nice break from my bean chili. Which is also very good but in his words, "it needs meat" 🙄
Just a few simple ingredients blend well together in this protein filled set and forget a meal!





*Chicken Thighs really work the best. I've used Chicken Breast but they tend to be on the dry side and don't compliment the soup well.
*Northern Beans do work the best, but if you can't find them White Kidney beans will work as well,

Here is a little I made a while back showing how easy it is to make these lentil tacos.

I LOVE this recipe. It is tasty, easy to throw together, feed a crowd, and perfect for those busy days when you need a good set and forget meal.

My husband took the leftovers to work and as he was eating lunch his boss came by and told him that his wife needs to make enough for everyone. Nothing says proud wife moment like you husbands dinner leftovers being the envy of his work office. ;)





*Gluten Free Pasta is temperamental. So depending on what brand you use it made get too soft too quickly. I find this brand to work best.

Rice is always something I am worried will not cook well in the crock pot. I've just never had any success. With this recipe I let it sit on low for about 4 hours and then turned up the heat for another 4hours and I feel it helped tremendously. So if you are home and can adjust the crock pot accordingly, this recipe is for you!

While I don't make it super spicy (Yes, I know that is the whole point of Gumbo) this is a great recipe that you can pick and chose to your own taste. My husband prefers a more spicy gumbo so he add's a bit more later on.

• In a 3 1/2- to 4 1/2-quart slow cooker combine beans, tomatoes, frozen stir-fry vegetables, frozen okra, and Cajun seasoning.
• Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
• Ladle gumbo into shallow bowls over hot cooked rice.

Don't worry, I thought the same too.

BUT It makes for the moistest crock-pot chicken you will ever make!
I've always stuggled with chicken staying moist in the crock-pot. It just never works out.

This recipe is also SUPER freezer friendly and can be made ahead of time and put in the freezer. Just make sure to thaw it a little before you place it in the crock pot.