Smothered Cajun Chicken

Trim any excess fat from the chicken thighs. In a large bowl, season the chicken generously with Cajun seasoning and toss to coat all sides.

Heat oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned. It does not need to be cooked through.

Remove the chicken from the skillet and place it in the bottom of a slow cooker. Turn the skillet heat to low.

Add the chopped bell pepper and onion to the same skillet. Sauté until softened, scraping up any browned bits from the bottom of the pan.

Add the minced garlic and cook for another minute until fragrant.

Pour any juices from the chicken plate into the slow cooker, then add the sautéed vegetables on top of the chicken.

Pour the water into the slow cooker and add the roasted chicken base. Stir everything to combine.

Cover the slow cooker and cook on low for 2 to 3 hours.

After 2-3 hours, add the two cans of green beans and the half stick of butter to the slow cooker.

Cover again, turn the heat to high, and cook for an additional 20 to 30 minutes.

Serve the smothered chicken and green beans over a bed of cooked rice. Garnish with fresh parsley and a dash of hot sauce, if desired.