Categories: Casseroles- One Dish Meals

Ingredients

• 1 (16 oz.) pkg. frozen field peas with snaps, thawed
• 1 (10. oz.) pkg. frozen vegetable gumbo mix, thawed
• 1 (16 oz.) pkg. baby gold and white corn, thawed
• 2 tsp. chicken bouillon granules
• 4 tsp. Creole seasoning, divided
• 1 1/2 tsp. paprika
• 6 skinned, bone-in chicken thighs (about 2 1/2 lb.)

Directions

1. Stir together first 4 ingredients and 2 tsp. Creole seasoning in a lightly greased 6-quart 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.

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