Pat dry the chicken thighs and season them generously with salt, pepper, and a teaspoon of smoked paprika. Heat a skillet over medium heat and add a tablespoon of vegetable oil. Sear the chicken skin-side down for 4-5 minutes until golden and crispy, then flip and sear for another 3 minutes. Transfer the chicken to the slow cooker.
In the same skillet, add the chopped onion and sliced bell pepper. Sauté for 3-4 minutes until fragrant, slightly softened, and starting to caramelize around the edges. Stir in a teaspoon of smoked paprika and cook for another minute, then transfer the mixture to the slow cooker.
Slice the andouille sausage into coins and add them to the slow cooker along with the seared chicken. Pour in the chicken broth, then add the bay leaves, thyme, cayenne pepper (if using), and canned diced tomatoes. Stir gently to combine all ingredients.
Cover the slow cooker and set it to low. Let it cook for 6-8 hours, or until the chicken is fall-apart tender and the flavors meld beautifully. During cooking, the house will fill with smoky, savory aromas.
About 30 minutes before serving, carefully remove the chicken thighs, shred the meat with two forks, and discard any bones. Return the shredded chicken to the stew and stir well. Add the sliced okra and cook uncovered for the last 30 minutes to allow the okra to soften and thicken the broth.
Taste the gumbo and adjust seasoning with salt and pepper as needed. Remove the bay leaves. Serve hot, garnished with chopped green onions or parsley if desired, and enjoy the rich, smoky flavors and vibrant appearance of this hearty stew.
