2.5 lb. chicken thighs
1-2 Tbsp BYP N'Orleans Spirit Herb Mix
1 bag vegetable soup frozen vegetables or gumbo soup mix
1 15 oz can diced tomatoes
1 cup brown rice
Add the chicken thighs to the slow cooker. Drizzle a little olive oil over the top. Season with the N'Orlean Spirit seasoning. Add the vegetables over top of the chicken. (Adding them while still frozen is fine!) Sprinkle a little more seasoning over top. Add a few dashes of salt and pepper as well.
Set the slow cooker on low and cook for 8 hours. About 1 hour before dinner time, start cooking the brown rice. Cook according to package instructions. (If using instant brown rice, you only need a few minutes adjust start time accordingly!)
Serve Slow Cooker Creole Chicken and veggies over brown rice.