DRINK- THE NOTORIOUS BIG– 1oz. Hennessy, 1oz. Cointreau, 4oz. Moet
Slow Cooked Cajun Cooked Chicken
slices bacon, cut up
|1/2||cup chopped green bell pepper|
|1/4||cup chopped onion|
|1/4||cup chopped celery|
|1 1/4||lb boneless skinless chicken thighs|
|2||teaspoons Cajun seasoning|
|1||can (14.5 oz) diced tomatoes, undrained|
|1 1/3||cups uncooked regular long-grain white rice|
|2 2/3||cups water|
In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Add bell pepper, onion and celery; cook 2 to 3 minutes longer or until crisp-tender. With slotted spoon, spoon bacon and vegetables into 3 1/2- or 4-quart slow cooker.
Sprinkle chicken thighs with 1 teaspoon of the Cajun seasoning; place in same skillet. Cook chicken 4 to 5 minutes, turning once, until browned on both sides. Arrange chicken and any remaining drippings over vegetables in slow cooker. Pour tomatoes over chicken. Stir in remaining teaspoon Cajun seasoning.
Cover; cook on Medium heat setting 2 to 3 hours.
About 30 minutes before serving time, cook rice in water as directed on package. Serve chicken and sauce over rice.