Creole Chicken Thighs
Cajun seasoning adds loads of flavor and spice to this easy-to-assemble meal. The slow cooker does the work so you don't have to! —Matthew Laman, Hummelstown, Pennsylvania
Ingredients
- 1 can (16 ounces) red beans, rinsed and drained
- 1-1/2 cups uncooked converted rice (not instant)
- 2 medium tomatoes, chopped
- 1 medium green pepper, chopped
- 2 tablespoons minced fresh parsley
- 3-1/4 cups reduced-sodium chicken broth
- 1-1/2 teaspoons plus 2 tablespoons Cajun seasoning, divided
- 8 bone-in chicken thighs (about 3 pounds), skin removed
- 1 tablespoon canola oil
Directions
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1In a 6-qt. slow cooker, combine the first 6 ingredients and 1-1/2 teaspoons Cajun seasoning.
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2Sprinkle chicken with remaining Cajun seasoning. In a large skillet, heat oil over medium heat; brown chicken, about 5 minutes per side. Place in slow cooker.
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3Cook, covered, on low until a thermometer inserted in chicken reads at least 170°-175°, 4-5 hours (rice will be saucy).
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