We absolutely loved this recipe!!!!! I used six chicken breasts. After I placed them in the bottom of my crock pot, I practically covered them with Creole Seasoning. (I used Tony Charachere's - a staple here in south Louisiana.) I added to the original recipe 1/2 can tomato paste, about l cup of chicken broth, and one can of Rotel tomatoes. I used 3 stalks of celery, 4 whole cloves of garlic plus 3 cloves minced, 3 fresh jalapena peppers, seeded and chopped. Instead of a four ounce can of mushrooms, I used a package of sliced, fresh mushrooms. I cooked it on low for six hours, then switched it to high for two more. I served it over rice. In fact, I used a brand new kind of rice (new to me) I found at the grocery this morning: a blend of texmati white, brown, wild and red rice made by Royal Blend. I don't know how much it added to the recipe, but we sure liked it.
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