BONNIE'S CHICKEN RED PEPPER STEW

BONNIE'S CHICKEN RED PEPPER STEW image

Provided by BonniE !

Time 6h15m

Number Of Ingredients 19

STEW
6 chicken thighs, bone less
1 large onion cut into thick rings
1 large red pepper cut into large chunks
2 cups baby carrots left whole
3 stalks of celery cleaned and cut into large chunks
1 can diced tomatoes
2 heaping teaspoons minced garlic
2 tablespoons fresh chopped parsley
1 can of slice mushrooms drained
water to cover vegetables 3/4 of pot
2 tablespoons of chicken granules, or more to taste
salt and pepper to taste
3 teaspoons creole seasoning, or more to taste
1/2 teaspoon paprika
1 teaspoon leaf thyme
1 teaspoon ground bay leaves
RICE
1 cup minute rice to be added last 30 minutes of cooking time

Steps:

1. Wash chicken thighs, add to slow cooker. Prepare the vegetables and cut them into large chunks, except the onions: cut them into very thick rings. Add all the vegetables to the pot, including the canned vegetables. Add enough water to cover the vegetables and chicken about 3/4 of the pot. Now add all the seasonings. Cook in the slow cooker on high for 6 hours. Adjust temperature if needed.
2. Add the minute rice the last 30 minutes of cooking time. Serve with crunchy bread or biscuits! Enjoy!