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crockpot chicken creole

★★★★★ 1
a recipe by
Sue L
Cincinnati, OH

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.

★★★★★ 1
serves 4-6
prep time 20 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For crockpot chicken creole

  • 2-1/2 lb
    bone-in chicken legs and/or thighs
  • 1 c
    chopped onion
  • 1 c
    diced celery
  • 1
    green bell pepper, diced
  • 3 clove
    garlic, chopped
  • 1 tsp
    dried thyme
  • 2 Tbsp
    olive oil
  • 2 can
    diced tomatoes (15.5 ounces each)
  • 2 Tbsp
    prepared roux
  • 1/2 c
    dry red wine, such as cabernet sauvignon
  • 1 tsp
    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

  • 1
    Heat oil in a large nonstick skillet and brown chicken pieces; then place them in the bottom of the crock.
  • 2
    Add the onion, celery, bell pepper, garlic and thyme to the pan and saute for about 2-3 minutes until onions become translucent.
  • 3
    Add the red wine to the pan and stir, letting it pretty much cook off.
  • 4
    Stir inn the roux, diced tomatoes, cajun spice, salt and black pepper. Add hot sauce to taste.
  • 5
    Pour mixture over the chicken legs in the crock, then cover and cook on low for 4-5 hours or until chicken is cooked through.
  • 6
    Serve with steamed rice (I also like adding more hot sauce but that's just me).

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