Crockpot Chicken Creole Food

CROCKPOT CHICKEN CREOLE

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).

CROCK POT CREOLE CHICKEN

Steps:

• In a slow cooker combine the chicken, green pepper, onions, tomatoes, tomato paste, tomato sauce, ham, chilies, and seasonings.
• Cover and cook on low heat 4- 5 hours.
• Turn the slow cooker to high.
• Add the kielbasa and rice.
• Cover and cook on high for 20 minutes or until sausage and rice are hot.

SLOW COOKER CHICKEN CREOLE

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.

SLOW COOKER CREOLE CHICKEN WITH SAUSAGE

Steps:

• Gather the ingredients.
• In a slow cooker, combine the chicken thigh pieces, slices of andouille sausage, chopped onion, broth or water, canned tomatoes (with their juices), tomato paste, Creole seasoning, and cayenne pepper.
• Cover and cook the chicken and sausage mixture on low for 5 to 6 hours.
• Add the chopped green bell pepper and continue cooking for 1 more hour on low.
• Add salt and pepper to taste.
• Serve this flavorful chicken and sausage dish over hot boiled rice.
• Enjoy.

CHICKEN CREOLE

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.

CHICKEN CREOLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
• Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
• Bake 15 to 20 minutes, until the chicken is tender and white throughout.

CROCK POT CHICKEN CREOLE (ALMOST WW CORE)

Steps:

• Place raw chicken in the bottom of a Crock Pot.
• Combine all other ingredients except rice and pour over chicken. Do not stir.
• Cover with lid and simmer on low for 7 to 8 hours or on high for 4 to 5 hours. Stir chicken before serving over cooked rice.