June 21, 2017
Comfort Food, Dinner, Main Dish,
Poultry, Chicken, Rice, Vegetables, Carrot, Cajun, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Halloween, Regional Holiday, St. Patrick's day, Sunday Dinner, Winter, Weeknight Meals, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Bone-in Pieces, Spicy more
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"Usually served over rice, but also delicious over couscous or mashed potatoes.
It calls for low sodium chicken broth because usually Cajun seasoning is quite salty. But you should be the judge."
Turn slow cooker on high.
Sprinkle Cajun seasoning all over chicken (both sides).
Place the bacon in the slow cooker and cook stirring until is brown and crisp.If you think your slow cooker can't handle that you might want to do it on a skillet and then transfer to the slow cooker.
Add the peppers, onions, celery and garlic.Stir to cover all the vegetables with the deliciously unhealthy bacon fat.
Add bay leaves and the seasoned chicken on top of the veggies.Place the carrots on top and cover with the stock. If the stock does not cover the carrots, add some water.
Cover; cook on Low heat setting 8 hours.
Serve chicken over rice.
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