1/4 cup all purpose flour
1 teaspoon dried thyme leaves, crushed
1 3/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces (or chicken breast)
2 tablespoons vegetable oil
1 pound smoked sausage, cut into 1 inch pieces
1 can (10 3/4 ounces) campbell's condensed chicken broth
1 can (about 14 1/2 ounces) diced tomatoes
2 teaspoons hot pepper sauce
1 large onion; chopped about (about 1 cup)
1 large green bell pepper, chopped (about 1 cup)
3 stalks celery, sliced (about 1 1/2 cup)
2 bay leaves
1 package (10 ounces) frozen cut okra, thawed
Hot cooked rice (optional)
1. Mix the flour and thyme in a gallon size resealable plastic food storage bag. Add the chicken and shake to coat.
2. Heat the oil in a 12 inch skillet over medium high heat. Add the chicken and cook until it's well browned, stirring often. Remove the chicken from the skillet. Add the sausage to the skillet and cook until it's well browned, stirring often.
3. Stir the chicken, sausage, soup, broth, tomatoes, hot pepper sauce, onion's green bell pepper, celery, bay leaves and okra in a 6 quart slow cooker.
4. Cover and cook on low for 8 to 9 hours or until the chicken is cooked through. Remove the bay leaves. Serve with the rice, if desired.