Slow Cooker Chicken and Sausage Gumbo



2 tbsp vegetable oil
4 boneless skinless chicken thighs , cubed
4 chorizo sausages, chorizo sausages or mild Italian sausages, sliced
2 onions, diced
2 celery stalks, diced
1 sweet red pepper, diced
4 cloves garlic, minced
1 tsp paprika
1 tsp dried thyme
2 bay leaves
1/4 tsp salt
1/4 tsp pepper
1/2 cup dry white wine or sodium-reduced chicken stock
3 tbsp tomato paste
1 pkg frozen okra , thawed and sliced
1/4 cup chopped fresh parsley
1 can (28oz) diced tomatoes

1. In large skillet, heat half of the oil over medium-high heat; brown chicken and sausages. Transfer to slow cooker. Drain any fat from pan.
2. Add wine to skillet; bring to boil, scraping up any browned bits. Add to slow cooker. Add tomatoes, broth, tomato paste and 1/2 cup (125 mL) water; cover and cook on low for 4 to 6 hours and chicken cubes are still whole. Discard bay leaves.
3. Stir in okra and parsley; cover and cook on high for 15 minutes.

6 servings