Crock Pot Chicken & Rice Creole

A dash of hot sauce and plenty of bell pepper and tomatoes in a slowly simmered chicken dish has all the good things a classic Creole has to offer. Let the layers of flavors slowly simmer for several hours to get all the Creole spice to gently bubble together. Serve with some hearty country bread for a filling dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Layer the skinless chicken thighs in the bottom of a crockpot. Add the ham, the green bell pepper and the green onions on top of the chicken.

Step 2

In a small bowl, mix together the canned tomatoes, the tomato paste, salt and the Tabasco. Pour this mixture over the chicken thighs and vegetables.

Step 3

Cover the slow cooker and turn on low, and cook the chicken for 4 to 5 hours.

Step 4

A half hour before the chicken is finished cooking, combine the water and rice and bring to a boil. Reduce the heat to a very low heat, cover the pan and steam the rice for 20 minutes. Set the rice aside in the covered pot.

Step 5

Turn the heat on the slow cooker to high and add the sausage. When it is heated through, in about 15 minutes, add the cooked rice and stir to thoroughly combine.

Step 6

Serve in heated bowls with extra Tabasco for those who like a little extra heat!