You’ll love the simplicity of this Creole Chicken with Field Pea Succotash that you will become full-bodied and deliciously flavored after simmering throughout the day in your slow cooker. This recipe is made even easier by using a few packages of frozen vegetables to help it all come together—frozen field peas, a frozen gumbo mix, and frozen corn can all be tossed right in. Spice it up with a few teaspoons of Creole seasoning that bring just the right amount of heat. Complete the meal by trying this 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, 30 Minutes
1 (16-ounce) package frozen field peas with snaps, thawed
1 (10-ounce) package frozen vegetable gumbo mix, thawed
1 (16-ounce) 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.