Chicken Etouffee (Slow Cooker) - cooking recipe

Ingredients

1/2 cup butter
1/2 cup flour
5 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
1 tablespoon minced garlic
1 teaspoon black pepper
1 teaspoon white pepper
1/4 - 1/2 teaspoon cayenne pepper
1 teaspoon salt
1 tablespoon paprika
1 1/2 cups chicken stock or 1 1/2 cups chicken broth
3 lbs boneless skinless chicken thighs, cut into 1 inch cubes
1 cup sliced green onion
1/4 cup choppd parsley

Preparation

Melt the butter in a large, heavy bottomed pot set over medium-high heat. Whisk in the flour and cook, stirring constantly to make a light-to-medium brown roux (about the color of peanut butter or a little lighter). Immediately add the chopped onion, bell pepper and celery. Reduce the heat to medium and cook, stirring often, for 10 minutes. Stir in the garlic, three peppers, salt and paprika; cook 1 minute. Add the chicken stock and stir to mix. Bring the mixture to a boil, stirring often.
Transfer the contents of the pot to the slow cooker and add the cubed chicken. Stir to mix, cover and cook on HIGH for 3 hours or LOW for 6 hours. Stir in the sliced green onions and chopped parsley, adjust seasonings and cook, covered for an additional 5-10 minutes.
Serve over rice.