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Spice warning: This recipe is very spicy, and while I like spicy food, I usually use about half of the spicy ingredients listed here.
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So if you dont like that much heat, I recommend that you decrease the amounts of the spicy ingredients to: 1 teaspoon cayenne and 1/2 teaspoon each of black pepper and crushed red pepper.
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Turn a medium sized slow cooker on low.
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Pour in beer, olive oil, and stewed tomatoes.
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Mix all of the spices (except bay leaves) and the bread crumbs together in a shallow bowl.
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Rub the pieces of chicken/turkey in the seasonings and put chicken into the slow cooker.
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Add the bay leaves.
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Pour the leftover seasonings into the slow cooker.
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Stir to combine and put the lid on.
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Cook on low for 4-6 hours.
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Stir occasionally to insure the tomatoes dont stick to the side and bottom of the pot.
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In the last hour, cook your desired amount of white rice according to package instructions.
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When done, remove the bay leaves.
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Serve the chicken and sauce over white rice.
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Enjoy!
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Recipe adapted from meganods Drunken Cajun Chicken found here in Tasty Kitchen.
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I also added the bread crumbs per advice from my favorite Cajun restaurant Yats.
