Deeply flavorful and soul-soothing, this gumbo cooks in the slow cooker and is hearty and comforting.
In a large saucepan or skillet, heat oil over medium heat. Once heated, add flour and stir with a heat-proof spatula continuously. Roux will begin to darken after about 4 minutes. Continue cooking and stirring for 5 minutes more or until the color of ground cinnamon.
Once roux reaches desired color, add onion, green pepper, celery, garlic, and Creole seasoning to pan. Stir and cook until vegetables are slightly tender, about 5-6 minutes. Stir in 2 cups of the chicken broth and bring to a simmer over medium-high heat.
Transfer roux/vegetable mixture to slow cooker. Season chicken thighs with salt. Add chicken, sausage, okra, bay leaves, and remaining chicken broth to slow cooker.
Cover and cook on low setting for 4 hours.
After 4 hours, remove chicken from slow cooker and break apart into large bite-sized pieces. Place back in slow cooker. Using a large spoon, skim off any excess oil from surface of gumbo. Discard bay leaves.
Serve with rice and garnish with green onions, if desired.