Creole Chicken with Field Pea Succotash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Easy Side: Drizzle sliced fresh tomatoes with oil-and-vinegar dressing; season with salt and pepper to taste. Ingredients:
1 (16-oz.) package frozen field peas with snaps, thawed |
1 (10-oz.) package frozen vegetable gumbo mix, thawed |
1 (16-oz.) package baby gold and white whole kernel corn, thawed |
2 teaspoons chicken bouillon granules |
4 teaspoons creole seasoning, divided |
1 1/2 teaspoons paprika |
6 skinned, bone-in chicken thighs (about 2 1/2 lb.) |
Directions:
1. Stir together first 4 ingredients and 2 tsp. Creole seasoning in a lightly greased 6-qt. oval-shaped slow cooker.
2. Combine paprika and remaining 2 tsp. Creole seasoning; rub over chicken. Arrange chicken on top of vegetable mixture. Cover and cook on LOW 5 to 6 hours or until chicken is done.
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