Chicken Louisianne

Chicken Louisianne  (from Grandma Audrey)

2-4 pounds of chicken
1 Tbsp olive oil (optional)
1 chicken bouillon cube + 1/4 cup boiling water, or concentrated chicken stock
1 small chopped onion (can be dehydrated!)
1 diced green pepper (can be dehydrated!)
1-2 cloves garlic, minced
1 bay leaf
1/2 tsp parsley flakes
1/2 tsp oregano
1 (6oz) can tomato paste
2 Tbsp brown sugar
1 tsp salt
2 Tbsp [prepared] mustard (aka, in the yellow squeezy thing)
1/4 tsp pepper
1/4 cup apple cider vinegar
1 Tbsp Worcestershire
1/4 tsp cayenne (go easy! or add more if you need your tongue on fire)

1. Optional on day of: Heat oil in skillet and brown chicken well on all sides.  Place in slow cooker.  [I just dump chicken thighs in the crockpot and call it a day]
2. Dissolve bouillon cube in boiling water.  Combine remaining ingredients with bouillon.  To freeze, label bag of sauce and freeze.  To use, thaw sauce, and dump on top of chicken in the crockpot.  Low for 6-8 hours, High for 3-5 hours.

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