Ingredients
1/4 cup ketchup3 garlic cloves, minced1 tablespoon sugar1 tablespoon hot pepper sauce1 teaspoon browning sauce, optional1 teaspoon dried basil1 teaspoon dried thyme1 teaspoon paprika1/2 teaspoon salt1/2 teaspoon dried oregano1/2 teaspoon ground allspice1/2 teaspoon pepper8 bone-in chicken thighs (about 3 pounds), skin removed1 pound fully cooked andouille chicken sausage links, sliced1 medium onion, finely chopped2 medium carrots, finely chopped2 celery ribs, finely chopped Hot cooked rice, optional
Preparation
In a bowl, combine ketchup, garlic, sugar, pepper sauce and, if desired, browning sauce; stir in seasonings. Add chicken thighs, sausage and vegetables. Cover; refrigerate 8 hours or overnight.
Transfer chicken mixture to a 4- or 5-qt. slow cooker. Cook, covered, on low until chicken is tender, 6-8 hours. If desired, serve with rice.
