Drunken Chicken

This is the latest edition to my cajun repertoire. I made my first visit to J. Gumbo's while I was in Evansville Christmas shopping.  The Drunken Chicken was fantastic.  I had to recreate it.  I looked at a couple different recipes online, took bits and pieces from them and came up with this.  This requires some morning work, and then it can cook the remainder of the way in a crockpot.

2.5 lbs boneless, skinless chicken thighs
3 tablespoons oil or butter (depending on how healthy of a mood you are in)
1/2 cup flour
2 (15 oz) cans diced tomatoes
1 bottle of beer (I used Bud Light)
2 tablespoons garlic powder
1 tablespoon thyme
1 tablespoon salt
1 tablespoon molasses
2 teaspoons cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon oregano
1 teaspoon file powder (you can find this with the seafood boil seasonings)
1 teaspoon paprika
4 bay leaves

To start, heat oil or butter, add flour and make a roux by stirring constantly for at least 20 minutes.  Wait until the mix starts turning darker, just a bit darker than peanut butter.  When it reaches this stage, add everything else but the chicken.  Stir well.

Put chicken in crockpot.  Pour mixture over chicken. Cook on low for 6-8 hours.
When you're almost ready to eat, remove bay leaves and shred chicken using two forks.
Serve over rice.