Creole Chicken

From Diana Rattray, your Guide to Southern Food via email Creole Chicken 1 pound boneless chicken thighs, skin removed, cut into 1-inch pieces 1 can (14.5 ounces) tomatoes with juice 1 1/2 cups chicken broth 8 ounces fully cooked smoked sausage, sliced 1/2 to 1 cup diced cooked ham 1 cup chopped onion 1 can (6 ounces) tomato paste 1/4 cup water 1 1/2 teaspoons Creole seasoning a few dashes of Tabasco sauce or other hot pepper sauce 2 cups instant rice, uncooked 1 cup chopped green bell pepper In crockpot, combine chicken, tomatoes, broth, sausage, ham, onion, tomato paste, water, seasoning, and Tabasco. Cover and cook on LOW for 5 to 6 hours. Add rice and green pepper to crockpot and cook for 10 minutes longer, or until rice is tender and most of the liquid is absorbed. Serves 6