Saturday, October 22, 2011

Creole Chicken (crock-pot)


1 1/2 lbs boneless, skinless chicken tenders
1 16 oz can diced tomatoes, with juice
1 small can (4-6 oz) tomato sauce
2 green onions, chopped
1 medium white onion, chopped
1 TBS garlic powder (we use Tone's salt-free garlic & herb blend)
2 dashes of hot sauce (or 3 or 4 if you’re brave)
2 cups water
16 oz smoked sausage or kielbasa, sliced diagonally
**1 cup of uncooked rice, prepared as directed to be added prior to serving**

Combine all ingredients in the crock except for smoked sausage and rice, to cook on low for 6-8 hours.

One hour prior to serving, add smoked sausage.

Immediately prior to serving, add prepared rice.

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