crockpot chicken creole
I love a good chicken leg recipe. No one ever said you have to pay a lot to eat well. This is homestyle Cajun comfort food, easily made in the slow cooker. It's not that much different from my chicken gumbo the way I learned, except this is thicker, and has no okra or gumbo file.
prep time
20 Min
cook time
4 Hr
method
Slow Cooker Crock Pot
yield
4-6 serving(s)
Ingredients
- 2-1/2 pound bone-in chicken legs and/or thighs
- 1 cup chopped onion
- 1 cup diced celery
- 1 - green bell pepper, diced
- 3 cloves garlic, chopped
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 cans diced tomatoes (15.5 ounces each)
- 2 tablespoons prepared roux
- 1/2 cup dry red wine, such as cabernet sauvignon
- 1 teaspoon cajun spice blend
- - salt and black pepper to taste
- 1 - splash tabasco sauce
- - steamed long grain rice to serve
How To Make crockpot chicken creole
-
Step 1Heat oil in a large nonstick skillet and brown chicken pieces; then place them in the bottom of the crock.
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Step 2Add the onion, celery, bell pepper, garlic and thyme to the pan and saute for about 2-3 minutes until onions become translucent.
-
Step 3Add the red wine to the pan and stir, letting it pretty much cook off.
-
Step 4Stir inn the roux, diced tomatoes, cajun spice, salt and black pepper. Add hot sauce to taste.
-
Step 5Pour mixture over the chicken legs in the crock, then cover and cook on low for 4-5 hours or until chicken is cooked through.
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Step 6Serve with steamed rice (I also like adding more hot sauce but that's just me).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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