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This flavor packed slow-cooker meal is great any time of the year because it cooks all through the workday without heating up the kitchen. Photo credit: Sommer Collier from A Spicy Perspective.
6 chicken thighs, (about 2 pounds), skin removed
1 pound lean smoked sausage, cut in 1-inch pieces
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
2 medium onions, coarsely chopped
1 cup sliced celery
1 can (14 1/2 ounces) diced tomatoes, undrained
3 chicken bouillon cubes, dissolved in 1/2 cup hot water
4 McCormick® Bay Leaves
1 teaspoon McCormick® Thyme Leaves
1 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Black Pepper, Ground
2 cups instant rice
Rinse chicken and pat dry. Place sausage, bell peppers, onions, celery, tomatoes, bouillon and water, bay leaves, thyme and garlic powder in slow cooker. Stir to blend well. Top with chicken and sprinkle with black pepper. Cover.
Cook 8 hours on LOW or 4 hours on HIGH until chicken is cooked through and vegetables are tender.
Gently stir in rice. Cover and cook 15 to 20 minutes on HIGH until rice is tender. Remove bay leaves and chicken bones before serving.
Slow Cooker Tip: For best results, do not remove cover during cooking.
(Amount per serving)