Crockpot Recipes

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Cajun Chicken, Sausage and Rice

6 chicken thighs, skin removed
1 pound lean smoked sausage, cut in 1 inch pieces
2 green bell peppers, coarsely chopped
2 medium yellow onions, coarsely chopped
1 cup sliced celery
1 14 1/2 ounce can diced tomatoes, undrained
2 teaspoons chicken flavored bouillon granules
4 leaves
1 teaspoon thyme leaves
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 cups instant rice

Rinse chicken and pat dry. In a 3 1/2 or 4 quart crockery slowcooker, place sausage, peppers, onions, celery, tomatoes, bouillon, bay leaves, thyme and garlic powder. Stir to blend well. Top with chicken and sprinkle with black pepper. Cover and cook on low for 8 hours or until chicken is done and vegetables are tender. Add rice; stir gently, yet thoroughly to blend. Cover and cook 15 to 20 minutes or until rice is tender. Remove bay leaves and chicken bones before serving.

Serves 12. Calories: 249, Fat: 9 g, Cholesterol: 79 mg, Sodium: 676 mg, Carbohydrates: 20 g, Fiber: 1 g, Protein: 22 g 6 WW Points

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