Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
2 medium green sweet peppers, cut into 1-inch pieces
1 medium red sweet pepper, cut into 1-inch pieces
1 large onion, chopped (1 cup)
1 cup fresh or frozen sliced okra
1 stalk celery, sliced ( ½ cup)
8 chicken drumsticks, skinned
2 teaspoons smoked paprika
1 teaspoon dried thyme, crushed
¼ teaspoon salt
1 cup grape tomatoes
¼ cup reduced-sodium chicken broth
1 tablespoon bottled cayenne pepper sauce (such as Frank's® Red Hot)
2 cups hot cooked brown rice
bottled cayenne pepper sauce (such as Frank's® Red Hot) (optional)
Coat an unheated 6-quart slow cooker with cooking spray. Combine the sweet peppers, onion, okra and celery in the cooker. Top with chicken. Sprinkle chicken with paprika, thyme and salt. Top with tomatoes. In a small bowl combine the broth and 1 tablespoon pepper sauce. Pour over all in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3½ hours. Serve chicken and vegetable mixture over rice in shallow bowls. If desired, pass additional pepper sauce.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.