Caribbean Chicken Stew

• 1/4 cup ketchup
• 3 garlic cloves, minced
• 1 tablespoon sugar
• 1 tablespoon hot pepper sauce
• 1 teaspoon browning sauce, optional
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground allspice
• 1/2 teaspoon pepper
• 8 bone-in chicken thighs (about 3 pounds), skin removed
• 1 pound fully cooked andouille chicken sausage links, sliced
• 1 medium onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery ribs, finely chopped

1. In a bowl, combine ketchup, garlic, sugar, pepper sauce and, if desired, browning sauce; stir in seasonings. Add chicken thighs, sausage and vegetables. Cover; refrigerate 8 hours or overnight.
2. Transfer chicken mixture to a 4- or 5-qt. slow cooker. Cook, covered, on low until chicken is tender, 6-8 hours.

ketchup, garlic, sugar, hot pepper, browning sauce, basil, thyme, paprika, salt, oregano, ground allspice, pepper, chicken, sausage links, onion, carrots, celery

Taken from www.tasteofhome.com/recipes/caribbean-chicken-stew/ (may not work)