Creole Chicken Thighs

• 1 can (16 ounces) red beans, rinsed and drained
• 1-1/2 cups uncooked converted rice (not instant)
• 2 medium tomatoes, chopped
• 1 medium green pepper, chopped
• 2 tablespoons minced fresh parsley
• 3-1/4 cups reduced-sodium chicken broth
• 1-1/2 teaspoons plus 2 tablespoons Cajun seasoning, divided
• 8 bone-in chicken thighs (about 3 pounds), skin removed
• 1 tablespoon canola oil

1. In a 6-qt. slow cooker, combine first six ingredients and 1-1/2 teaspoons Cajun seasoning.
2. Sprinkle chicken with remaining Cajun seasoning. In a large skillet, heat oil over medium heat; brown chicken, about 5 minutes per side. Place in slow cooker.
3. Cook, covered, on low until a thermometer inserted in chicken reads at least 170u0b0-175u0b0, 4-5 hours (rice will be saucy).

red beans, rice, tomatoes, green pepper, parsley, chicken broth, cajun seasoning, chicken, canola oil

Taken from www.tasteofhome.com/recipes/creole-chicken-thighs/ (may not work)