Slow Cook Thursday ~ Chicken Creole

Last week I tried a new recipe from a great site I found called That's My Home. It was so good & tender I thought I'd post it for Slow Cook Thursday. I'm posting it with my little particulars in green. My only regret is I didn't think to take a picture! :v)

CROCKPOT CHICKEN CREOLE

-3 lbs (1.5 kgs) chicken thighs (I took the skin off)

-1 cup celery diced

-1 red and 1 green bell pepper, deseed, membrane removed and sliced

-1 onion sliced

-1 can sliced mushrooms (I used about 1 1/2 - 2 cups fresh mushrooms, thick sliced)

-1 can tomatoes (I used 28 oz, diced. Next time I will drain them a bit to keep the sauce thicker)

-1 tsp. garlic powder

-1 tsp. sugar

-1 tsp. Cajun seasoning (I used Club House and next time I will use 2 tsp. as we like spicier)

-1/2 tsp. paprika

-salt and pepper to taste

-Louisiana Hot Sauce to taste (I used Tony Roma's brand and about 1 Tbsp. and set it on the table for those who wanted to add more)

-cooked rice

Place chicken in the bottom of the crockpot.

Combine remaining ingrediants except rice and pour over chicken. Cook on high 4 - 5 hours or low 7 - 8 hours. (I got behind on time so cooked on high one hour and then on low 4 1/2 hours.)

*In the last half hour of cooking, I mixed 2 Tbsp. cornstarch with a bit of water and stirred it in to thicken a bit. It still wasn't thick like gravy but not quite as watery either.

Serve over rice.

For more great crockpot recipes and to link your own, Sandra is hosting at Diary of a Stay at Home Mom