3/4 lb. chicken breasts, cook and shred
1/2 lb. smoked sausage, sliced
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
3/4 cup all-purpose flour
8 cups water
2 cloves garlic, minced
1 bay leaf
1 1/2 tsp. Cajun seasoning
1 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. black pepper
1 tbsp. Worcestershire sauce
dash hot sauce
4 cups hot cooked rice
3/4 cup sliced green onions, for garnish

Prepare chicken breasts and shred. Set aside. Brown sausage, onion, and green pepper in skillet. Drain fat.

In Crock-Pot, combine shredded chicken, sausage mixture, celery, flour, water, and seasonings. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. serve over rice and garnish with the green onions.

Serves 8 to 10.

Submitted by: Slow Cooker Cuisine