Ingredients
1 can (16 ounces) red beans, rinsed and drained1-1/2 cups uncooked converted rice (not instant)2 medium tomatoes, chopped1 medium green pepper, chopped2 tablespoons minced fresh parsley3-1/4 cups reduced-sodium chicken broth1-1/2 teaspoons plus 2 tablespoons Cajun seasoning, divided 8 bone-in chicken thighs (about 3 pounds), skin removed1 tablespoon canola oil
Preparation
In a 6-qt. slow cooker, combine the first 6 ingredients and 1-1/2 teaspoons Cajun seasoning.
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.
Cook, covered, on low until a thermometer inserted in chicken reads at least 170°-175°, 4-5 hours (rice will be saucy).
