Beazell's Cook Book

Crockpot Creole Chicken by Johnnie Landry

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1 pkg of chicken thighs, thawed
1 pkg of Lipton onion soup mix
1 can cream chicken soup (10.75 oz)
Beazell's Cajun Seasoning (sprinkle liberally)
A pinch or two of parsley
A couple of good shakes of garlic powder
1/2 cup water
 
Mix the Lipton onion soup mix, cream of chicken soup, Beazell's Cajun Seasoning, parsley and garlic powder in a Ziploc bag. Add the chicken thighs to the bag. Mix all together, making sure each piece is well coated and marinate overnight in the refrigerator. Put in crockpot with your water for 8 hours on low! Serve over rice....That's it!!! Easy!!

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