Creole Vegetables and Chicken

Creole Vegetables and Chicken

1 can (about 14 oz) diced tomatoes
8 oz frozen cut okra (optional)
2 cups chopped green bell peppers
1 cup chopped yellow onions
3/4 cup sliced celery
1 cup chicken broth
2 tsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf
4-6 chicken thighs
1.5 tsp sugar substitute (Splenda)
3/8 tsp creole seasoning (I used Tony Chachere's)
Hot pepper sauce (Tabasco) to taste
1/4 cup chopped fresh parsley (optional)

Line the crock with a liner or spray with non-stick cooking spray. Put the chicken in the bottom, then layer the other ingredients as listed. Stir if desired, but not necessary. Cook on Low 6-8 hours.

Low Carb serving suggestion-- While this dish is fine on its own, you may saute zucchini and/or yellow squash medallions in butter and serve the chicken and sauce on top.

Regular serving suggestion-- serve over about 1 cup of hot cooked rice.