Cajun Chicken in Crock Pot

6	Chicken Thighs, about 2 pounds, skin removed or any chicken you choose.
1 lb	Lean Smoked Sausage, cut in 1" pieces
1	Green Bell Pepper, coarsely chopped
1	Red Bell Pepper, coarsely chopped
2	Medium Onions, coarsely chopped
1 cup	Celery, coarsely chopped
1 cup	Celery, sliced
1× 14½ oz can	Diced Tomatoes, undrained
½ cup	Concentrated Chicken Bouillon
4	Bay Leaves
1 tsp	Thyme Leaves
1 tsp	Garlic Powder
½ tsp	Ground Black Pepper
2 cups	Instant Rice

DIRECTIONS:

Rinse chicken and pat dry. Place sausage, bell peppers, onions, celery, tomatoes, bouillon and water, bay leaves, thyme, and garlic powder in a slow cooker. 

Stir to blend well. Top with chicken and sprinkle with black pepper. 

Cover and cook for 8 hours on low or 4 hours on high until chicken is cooked through and vegetables are tender.

Add rice and stir gently. Cover and cook for 15 to 20 minutes until rice is tender. 

Remove bay leaves and chicken bones (using fillets will remove this step) before serving.

Shared by Debbie McLean Warner