Place all of the ingredients for the chicken creole in the slow cooker.

Cover and cook on low for 6 - 8 hours or high for 3 - 4 hours.

Shred the chicken and add it back to the slow cooker once finished.

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.

Slice eggs in half lengthwise. Remove yolks and place in a medium bowl; set aside egg whites. Use a fork to mash egg yolks with mayonnaise, Dijon mustard, salt, and black pepper.

Fill hollowed egg white halves with yolk mixture. Sprinkle it with cajun seasoning. Cover and chill in the refrigerator until serving.

Cook the Rice: Rinse the rice under cold water until the water runs clear. Cook according to the instructions on the package. Fluff the rice with a fork. Season with salt and pepper to taste.

For the Maque Choux: Heat a large pan to medium heat and add the bacon. Cook the bacon until it becomes golden brown and crispy.

Stir in the corn, onion, peppers and Cajun seasoning, and salt and pepper to taste. Cook until they soften up and start to caramelize, stirring often.

Add the chicken broth and simmer for 10 minutes.

Add the heavy cream. Let it warm for about 2 minutes, stirring a bit, then remove from heat.

Hurricane Cocktail: Add ice and all of the ingredients into a cocktail shaker and shake well. Garnish with an orange slice and cherry if desired.

Serve the chicken creole over rice with deviled eggs, corn choux and hurricane.