3 Chicken low sodium bouillon cubes dissolved in 1/2 cup hot water
4 Bay Leaves
1 Tsp.Thyme Leaves
1 Tsp. Garlic Powder
1/2 Tsp. Ground Black Pepper
1 Tsp. Crushed Red Pepper (Optional)
1 Tsp. Red Hot (Optional)
2 Cups instant brown rice
Instructions
Rinse chicken and pat dry
Place sausage, bell peppers, onions, celery,
tomatoes, bouillon, water, bay leaves, thyme,
optional red hot, and garlic powder in slow cooker
Stir to blend well
Top with chicken and sprinkle with black pepper,
and optional crushed red pepper flakes
Cover
Cook 8 hours on LOW or 4 hours on HIGH until
chicken is cooked through and vegetables are
tender
Add rice; stir gently
Cover and cook 15 to 20 minutes until rice is
tender
Remove bay leaves and chicken bones before serving
Originally Submitted
7/28/2013
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