Place the chicken into a large bowl.

Combine the Creole seasoning and flour and sprinkle over the chicken. Toss to coat well.

Heat the oil in a large skillet over medium-high heat.

Working in batches, remove the chicken from the flour mixture, shaking off the excess and transfer to the skillet. Brown on both sides and transfer to a slow cooker.

Add the onion, bell pepper, celery and jalapeno to the skillet and saute for 2 minutes, scraping up any bits on the bottom of the skillet.

Add the garlic, dried pepper flake, thyme, cayenne and bay leaves and cook another minute.

Add the tomatoes without any of the juice. Break up the tomatoes with a spatula.

Add the tomato paste, Worcestershire sauce, sugar and salt along with 1/2 cup of the juice reserved from the tomatoes.

Bring to a simmer and cook another minute.

Add the sauce to the slow cooker (be careful to not splatter any on yourself since it is hot).

Cover and cook on low 3 hours or until the chicken is tender but not yet falling apart.

Remove bay leaves before serving over hot rice, garnished with parsley.