Ingredients
3
slices bacon, cut up
1/2
cup chopped green bell pepper
1/4
cup chopped onion
1/4
cup chopped celery
1 1/4
lb boneless skinless chicken thighs
2
teaspoons Cajun seasoning
1
can (14.5 oz) diced tomatoes, undrained
1 1/3
cups uncooked regular long-grain white rice
2 2/3
cups water
Preparation
In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Add bell pepper, onion and celery; cook 2 to 3 minutes longer or until crisp-tender. With slotted spoon, spoon bacon and vegetables into 3 1/2- or 4-quart slow cooker.
Sprinkle chicken thighs with 1 teaspoon of the Cajun seasoning; place in same skillet. Cook chicken 4 to 5 minutes, turning once, until browned on both sides. Arrange chicken and any remaining drippings over vegetables in slow cooker. Pour tomatoes over chicken. Stir in remaining teaspoon Cajun seasoning.
Cover; cook on Low heat setting 8 to 9 hours.
About 30 minutes before serving time, cook rice in water as directed on package. Serve chicken and sauce over rice.
