Slow Cooker Chicken Creole Recipes

Steps:

• 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).

Steps:

• Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add chicken. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.

Steps:

• Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, carrots, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
• Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.

Steps:

• In a 6-qt. slow cooker, combine the first 6 ingredients and 1-1/2 teaspoons Cajun seasoning., Sprinkle chicken with remaining Cajun seasoning. In a large skillet, heat oil over medium heat; brown chicken, about 5 minutes per side. Place in slow cooker., Cook, covered, on low until a thermometer inserted in chicken reads at least 170°-175°, 4-5 hours (rice will be saucy).