Crockpot Chicken Creole

Sue L


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.


☆☆☆☆☆ 0 votes

20 Min
4 Hr
Slow Cooker Crock Pot


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  • 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(s)
    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).

Printable Recipe Card

About Crockpot Chicken Creole

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cajun/Creole

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