crockpot chicken creole
(1 rating)
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 rating)
yield
4 -6
prep time
20 Min
cook time
4 Hr
method
Slow Cooker Crock Pot
Ingredients For crockpot chicken creole
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2-1/2 lbbone-in chicken legs and/or thighs
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1 cchopped onion
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1 cdiced celery
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1green bell pepper, diced
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3 clovegarlic, chopped
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1 tspdried thyme
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2 Tbspolive oil
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2 candiced tomatoes (15.5 ounces each)
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2 Tbspprepared roux
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1/2 cdry red wine, such as cabernet sauvignon
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1 tspcajun spice blend
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salt and black pepper to taste
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1splash tabasco sauce
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steamed long grain rice to serve
How To Make crockpot chicken creole
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1Heat oil in a large nonstick skillet and brown chicken pieces; then place them in the bottom of the crock.
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2Add the onion, celery, bell pepper, garlic and thyme to the pan and saute for about 2-3 minutes until onions become translucent.
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3Add the red wine to the pan and stir, letting it pretty much cook off.
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4Stir inn the roux, diced tomatoes, cajun spice, salt and black pepper. Add hot sauce to taste.
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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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6Serve with steamed rice (I also like adding more hot sauce but that's just me).
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