meat of 5 raw chicken thighs, chopped into largest pieces possible
½ tsp onion powder
½ tsp mustard powder
¼ tsp cayenne pepper
¼ tsp ground pepper
~
cooked white rice ( to be made 30 minutes before serving)
Instructions
In a frying pan on low-medium heat, stir together the flour and oil until mixed well. Continue to let it cook for several minutes stirring. Then let it cook for about 15 minutes, until it’s golden brown, stirring occasionally.
Turn the slow cooker onto low, and pour in the beef stock. Stir in the roux until combined, and then add in the rest of the ingredients (except the cooked rice).
Cook for 8 hours in slow cooker and serve on top of the white rice.
Recipe by In Literature at https://www.inliterature.net/food-in-literature/main-meals/soup/2013/11/divine-secrets-of-the-yaya-sisterhood-gumbo.html