Beachside Simmered Pepper Chicken With Seafood

• 8 medium (boneless, skinless) chicken thighs, cut into 1-inch cubes
• 1 teaspoon(s) salt
• .5 teaspoon(s) cayenne pepper
• teaspoon(s) paprika
• 2 tablespoon(s) olive oil
• 1 whole(s) leek, thoroughly washed and thinly sliced
• 4 clove(s) garlic, minced
• 1 whole(s) red bell pepper, thinly sliced
• 1 whole(s) (yellow) bell pepper
• 1 whole(s) (green ) bell pepper, thinly sliced
• 1 package(s) (10-oz.) artichoke hearts
• 2 cup(s) tomato sauce
• 1 cup(s) white whine
• 1 whole(s) crawfish tails, peeled
• 1 pound(s) (medium fresh or frozen) shrimp, peeled and deveined (thaw if frozen)

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Directions

1. Season the chicken thighs with salt, cayenne pepper and paprika. In a large skillet over medium heat, sauté chicken in olive oil for 4 to 5 minutes, stirring. Transfer to a 5-quart slow cooker. Add sliced leek and garlic to the skillet, and sauté for 2 minutes; transfer to slow cooker.
2. Add bell peppers, artichoke hearts, thyme, tomato sauce and wine to the slow cooker. Cover and cook on low for 6 hours.
3. Stir in crawfish and shrimp, raise heat to high and cook for an additional 30 minutes. Serve over rice or pasta and garnish with fresh thyme.

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