Crock-pot Chicken Creole

4 skinless, boneless chicken breasts

¼ tsp. black pepper

¼ tsp. salt

1 tbsp. Creole or Cajun Seasoning*

1 (14.5 ounce) undrained can of
       Stewed Tomatoes

¼ cup of salsa (optional)

1 green pepper, sliced

1 red pepper, sliced

2 cloves of garlic, diced

½ of a small onion, sliced

1 celery stalk, sliced

1 cup of fresh mushrooms, sliced

*Creole Seasoning:  Black Pepper, Chili Powder, Garlic Powder, Onion Powder, Oregano, Paprika, Red Pepper, Salt & Thyme 

               The other day while visiting a friend, I actually used the bathroom and left the door open.  When she shouted down the hall to me, "Sami, did you forget something?"  My very natural response was "No." 
               Motherhood comes with quite a few things and apparently manners is not one of them.  With the lack of my own manners I'm thankful that a few of my friends have managed to keep theirs intact.  This very scrumptious dish was shared with me by a friend (and mommy) who not only has great taste in friends but also in easy and flavourful dishes.

               Season both sides of the chicken breasts with salt, black pepper, and the Creole or Cajun seasoning (see the suggested list of spices above if you are interested in creating your own Creole seasoning).   Place the chicken in the bottom of the crock-pot and add the remaining ingredients directly on top; saving the mushrooms for the final 30 minutes of cooking.  Cook on high for 5 hours.  Serve the chicken either whole or cut into pieces atop pasta or rice.  If you're serving with pasta, toss the pasta with some of the sauce prior to serving. 

               For the other ill-mannered mommies out there (those guilty of leaving the loo ajar and having occasional lil visitors), pair this dish with a BIG glass of red and let's toast to having our very own personal flushers!  ChEeRs!

Delicious with the chicken shredded too!