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)
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