Marianne Martinez
Okra is a versatile ingredient that can be used in a variety of crockpot recipes. Whether you're making a hearty soup, a flavourful stew, or a tasty chicken dish, okra can add a unique texture and taste to your meal. In this guide, we'll explore different ways to cook okra in a crockpot, including the ingredients and cooking times required for each recipe. We'll also discuss the benefits of using fresh or frozen okra and offer tips on how to make the most of this nutritious and delicious ingredient.
| Characteristics | Values |
|---|---|
| Recipe | Crockpot Okra and Tomatoes with Chicken |
| Type of dish | Soup, stew |
| Ingredients | Okra, tomatoes, chicken, onion, garlic, broth, apple cider vinegar, thyme, paprika, hot sauce, bacon, meat, beans, corn, oil, smoked paprika, strained tomatoes, cumin, coriander, tomato paste, salt, pepper, stew meat, beef, lamb, garlic, diced tomatoes, water, stock, butter, lemon juice, rice, quinoa, buckwheat, kashi, Egyptian rice, black-eyed peas, ham hock |
| Crockpot size | 6-quart |
| Cooking time | 2-6 hours |
| Additional instructions | Season chicken with salt and pepper, stir in okra in the last 15 minutes of cooking, sauté setting, refrigerate leftovers |
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What You'll Learn
Crockpot Okra and Tomatoes with Chicken
This recipe is a healthy one-pot meal that can be served any day of the week. It is a slow-cooked meal that can be made in an Instant Pot or a Crockpot.
Ingredients:
- Chicken (thighs, breasts, skin-on, skin-off, bone-in, or boneless)
- Okra (1 1/2 cups, fresh or frozen, sliced)
- Tomatoes ?(canned or fresh)
- Onion
- Garlic
- Apple cider vinegar
- Thyme
- Paprika
- Garlic powder
- Onion powder
- Hot sauce (optional)
- Chicken broth
- Bacon (for garnish, optional)
Instructions:
- Season the chicken generously with salt and pepper.
- Add the chicken to the slow cooker along with the diced tomatoes, broth, onion, apple cider vinegar, thyme, paprika, garlic powder, onion powder, and hot sauce (if using).
- Stir all the ingredients well.
- Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
- In the last 15 minutes of cooking time, stir in the okra.
- If desired, garnish with cooked bacon before serving.
- For an Instant Pot, turn on the sauté setting. When hot, add the onion and cook for 3 to 5 minutes or until soft.
- Add the garlic and cook for another minute, then turn off the Instant Pot.
- Pour in the broth and deglaze the bottom of the pot by scraping with a wooden spoon to remove any stuck-on bits.
- After releasing pressure and opening the lid, stir the food and turn the Instant Pot back on to the sauté setting.
- Stir in the okra and cook for an additional 5 to 10 minutes, stirring frequently.
Tips:
- Fresh okra is preferred, but it can be hard to find good quality okra out of season (summer to fall). Frozen okra is a good alternative.
- This recipe can be made in a 6-quart slow cooker or Instant Pot.
- Leftovers can be stored in the refrigerator for up to 4 days.
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Slow cooker setup
To cook okra in a slow cooker, you will need a slow cooker or crock pot. The size of the slow cooker will depend on the number of servings you want to make. For example, a 6-quart slow cooker is used in one recipe that serves four.
You will also need to decide whether to use a fresh or frozen okra. Frozen okra is more readily available in the winter, whereas fresh okra is more common in the summer and fall seasons.
For recipes that require browning meat or sauteing vegetables, you will need a skillet or frying pan. You will also need basic kitchen utensils such as a slotted spoon, a wooden spoon, and a sharp knife.
Before cooking, ensure your slow cooker is set up on a stable, heat-proof surface, and that you have prepared all the ingredients as per your chosen recipe.
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Ingredients
Okra is a versatile ingredient that can be cooked in a crock pot in many ways. Here are the ingredients you will need for some popular recipes:
Crockpot Okra and Tomatoes with Chicken
- 1 to 1 1/2 cups of sliced okra (fresh, frozen, or canned)
- Chicken (thighs, breasts, or legs, with or without skin and bones)
- Diced tomatoes (canned or fresh)
- Broth
- Onion
- Apple cider vinegar
- Thyme
- Paprika
- Garlic powder
- Onion powder
- Pepper
- Hot sauce (optional)
- Bacon for garnish (optional)
Slow-Cooker Chicken and Okra
- Chicken thighs and drumsticks with or without skin and bones
- Okra
- Peppers
- Tomatoes
- Red wine
- Bell peppers
- Olives
- Parsley
Egyptian Bemya (Okra) in the Crock Pot
- 1.5-2 pounds of stew meat (preferably beef, but lamb is also an option)
- Garlic (2-8 cloves, depending on your preference)
- Onion
- Oil (avocado oil, butter, ghee, or any other oil)
- Cumin (about a teaspoon)
- Ground coriander (about a teaspoon)
- 8-15 oz diced tomatoes (fresh or canned)
- 4-6 oz tomato paste
- 1 or more cups of stock or water (beef or vegetable stock is recommended)
- Salt and pepper to taste
- Rice/quinoa/buckwheat/kashi with a squeeze of lemon juice for serving
Slow Cooker Veggie Beef Soup with Okra
- Ground beef
- Onion
- Frozen vegetables
- Diced tomatoes
- Italian diced tomatoes
- Potatoes
- Okra
- Ketchup
- Salt and pepper
- Water
Crock Pot Black Eyed Peas and Okra
- Black-eyed peas
- Okra
- Ham hock
- Jalapeno pepper
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Cooking process
Okra can be cooked in a crock pot in a variety of ways, including as a soup, stew, or with chicken. Here is a step-by-step guide on how to cook okra in a crock pot, with a focus on the cooking process:
Crock Pot Okra Soup:
- Start by heating some oil in your crock pot or slow cooker.
- Add diced onions and sauté until they are softened and translucent.
- Add spices such as smoked paprika, garlic, cumin, and coriander.
- Pour in strained or diced tomatoes and cook for a minute, allowing the flavours to meld.
- Add broth or stock, meat (if using), and additional vegetables like frozen vegetables, potatoes, or lima beans and corn.
- Cook on LOW for 4-6 hours or on HIGH for 2-4 hours.
- About 30 minutes before the end of the cooking time, stir in the okra. Fresh or frozen okra can be used, but it is recommended to slice it into ½-inch pieces.
- Serve the soup with rice, quinoa, buckwheat, kashi, or cornbread on the side.
Crock Pot Okra with Chicken:
- Season chicken pieces (legs, thighs, or drumsticks) with salt and pepper.
- Add the seasoned chicken to the crock pot, along with diced tomatoes, broth or stock, onion, apple cider vinegar, thyme, paprika, garlic powder, onion powder, and hot sauce (optional).
- Cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours.
- In the last 15-30 minutes of cooking, stir in the okra. Fresh, frozen, or canned okra can be used.
- For an extra touch, garnish with cooked bacon before serving.
Egyptian-Style Crock Pot Okra (Bemya):
- Brown stew meat (preferably beef or lamb) in batches in a frying pan, turning until browned on all sides. Transfer the meat to the crock pot.
- In the same pan, sauté onions over medium heat until tender.
- Add garlic, cumin, coriander, diced tomatoes, tomato paste, and stock or water. Stir well.
- Pour the mixture over the meat in the crock pot and season with salt and pepper.
- In a separate pan, heat butter or oil and add the okra, sautéing for about 3 minutes.
- Add the sautéed okra to the crock pot and adjust the amount of stock or water to achieve a stew-like consistency.
- Cook on LOW for 4-6 hours.
- Serve over Egyptian rice (with vermicelli), quinoa, buckwheat, or kashi, with a squeeze of lemon juice.
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Storage and serving
Okra is a versatile ingredient that can be used in a variety of crockpot recipes, from soups to stews to one-pot meals. When storing leftover okra dishes, it is important to note that they can be refrigerated for up to 4 days. This ensures food safety and maintains the best quality of the cooked okra.
For longer storage, cooked okra dishes can also be frozen. Freeze leftovers in airtight containers or freezer bags, making sure to leave some space for expansion during freezing. Label the containers with the date and content before placing them in the freezer. Properly stored okra dishes can be frozen for 2-3 months.
To serve leftover crockpot okra meals, simply reheat the desired portion thoroughly before consuming. You can use a microwave, stovetop, or oven to reheat, ensuring the internal temperature reaches 165°F (74°C) to kill any harmful bacteria.
Okra is a healthy and nutritious ingredient, rich in magnesium, vitamin A, and vitamin C. It is often considered a vegetable but is actually a fruit. When in season during summer and fall, you can easily find fresh okra at your local grocery store. However, during the off-season, it can be challenging and expensive to source good-quality fresh okra. In such cases, frozen okra can be a suitable alternative for your crockpot recipes.
When serving okra dishes, you can accompany them with various sides. Crockpot okra meals go well with rice, cornbread, crusty homemade sourdough, whole wheat bread, or egg noodles. For a more indulgent treat, serve your okra stew with a squeeze of lemon juice.
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Frequently asked questions
If you're using fresh okra, it can be very hard to cut, so make sure you have a good sharp knife. Some recipes also recommend boiling the okra before adding it to the crock pot. Frozen okra is an acceptable alternative when fresh okra is out of season.
It depends on the dish you're preparing. Some recipes call for cooking okra in a crock pot on low for 4 hours, while others recommend cooking it on low for 8 hours.
You can make a delicious crock pot dish with okra, black-eyed peas, and ham hock. Another option is Egyptian Bemya, which includes meat, onions, garlic, cumin, coriander, tomatoes, tomato paste, and stock or water, served over rice or quinoa. You can also make a tasty soup with okra, beans, corn, chicken, and tomatoes.
Chicken and beef are commonly used in crock pot okra recipes. You can use chicken thighs or drumsticks, or go for a slow-cooked braised bone-in chicken leg. For beef, try stew meat, preferably beef but lamb also works.
Cornbread is a popular choice to serve with crock pot okra, especially if the dish includes chicken. You can also serve it with rice, quinoa, buckwheat, kashi, or crusty bread.
