In a large heavy pot over medium high heat, heat the butter and saute the onion, celery, and pepper until the onion begins to be translucent, about 7 minutes. Add the ham, rice, and flour and stir for 3 minutes. Add one cup of the stock and stir to combine.
Add the remaining stock and the okra, tomatoes, peas, and pepper. Simmer for 20 minutes or until the rice is cooked. In the last ten minutes of cooking, stir in the chicken and dill weed. Serve soup, garnished with fresh chopped parsley.
To prep in the slow cooker:
Once you've sauteed the ingredients in step one, transfer the mixture to the crock of a slow cooker. Add the stock, okra, tomatoes, peas, and pepper. Cook on low for 6 to 8 hours or on high for 3 to 4. In the last half hour of cooking, stir in the chicken and dill. Serve with the fresh parsley.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1/8 the recipe.