Easy Side: Drizzle sliced fresh tomatoes with oil-and-vinegar dressing; season with salt and pepper to taste.
Makes 6 servings Total time: 5 Hours
1 (16-ounces) package frozen field peas with snaps, thawed
1 (10-ounces) package frozen vegetable gumbo mix, thawed
1 (16-ounces) 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 pounds)
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.