Creole Chicken with Field Pea Succotash

Southern Living
Easy Side: Drizzle sliced fresh tomatoes with oil-and-vinegar dressing; season with salt and pepper to taste.
Makes 6 servings


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1 (16-oz.) package frozen field peas with snaps, thawed
1 (10-oz.) package frozen vegetable gumbo mix, thawed
1 (16-oz.) 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 lb.)


Total: 5 Hours, 10 Minutes

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.

Created date

August 2010