Wednesday, January 26, 2011

Crockpot Creole Chicken

Chicken thighs, slow cooked in a seasoned Creole sauce with The Trinity, and served with fettuccine noodles.

Crockpot Creole Chicken

This Creole Crockpot Chicken recipe was born out of me still trying to learn to love my crockpot, especially for chicken. I'm a low and slow oven kinda gal, and you see, chicken in a slow cooker, even dark meat chicken, that goes longer than it should, well... it can easily transform to the shredded stage, kinda like pulled chicken. Not that there's anything wrong with that. Pulled chicken is still good.

My experience with chicken breasts in the crockpot in the past hasn't been much better either, often ending in dry and tasteless, chewy chicken. Chicken breasts in a crockpot, especially boneless, skinless chicken breasts, generally take a very short trip, even on low. Not all that helpful for a working man or woman who is away from the house for 9 or 10 hours.

So... I guess as far as using a slow cooker, I'm still a work in progress.

For this recipe, I whisked together a cup of Coca Cola Classic with some tomato sauce since I thought the Coke might help to boost the flavor like with my Crockpot Coca Cola Roast Beef. Then I added a healthy dose of Creole seasoning, and some basil and garlic powder, and tossed in some chopped onion, celery and coarsely chopped green bell pepper.


Instead of a whole chicken or a combo, I focused on dark meat again, using mostly chicken thighs and one package of thighs that had a couple of legs in it. Remove the skin from chicken before cooking to reduce the accumulated fat in the crockpot. I don't usually bother, unless I intend to make the drippings a central feature. Make sure that you generously season your chicken here with salt and pepper before it hits the crock. I forgot to do that before I snapped the photo. Then pour the sauce over and around the chicken.


Cover and cook on low about 6 hours. I would have added some fresh mushrooms but I didn't have any and I was out of canned too. Add them in the last ten minutes of cooking if you like. Skim off any excess fat from the top and spoon some of the sauce into the cooked and drained pasta to coat, then serve the chicken alongside the noodles with another veggie or a nice side salad.


I used Zatarain's Big & Zesty original Creole seasoning, which is a big flake seasoning pictured below. If you substitute a more finely ground Cajun or Creole seasoning, such as Slap Ya Mama or Tony's, you'll probably want to reduce it significantly, and also, be a little more frugal with salt.


Recipe: Creole Chicken in the Crockpot

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 6 hours | Yield: About 4 to 6 servings


Ingredients
  • 3-4 pounds of chicken thighs
  • Kosher salt and freshly cracked black pepper
  • 1 (8 ounce) can of tomato sauce
  • 1 cup of classic Coca-cola
  • 2 tablespoons of Zatarain's Big & Zesty Creole seasoning, or your favorite Cajun/Creole seasoning, to taste
  • 1 teaspoon of dried basil
  • 1/2 teaspoon of garlic powder
  • 1 cup of chopped onion
  • 1/2 cup of coarsely chopped green bell pepper
  • 1/4 cup of chopped celery
  • 1/2 cup of sliced mushrooms, optional
  • Fettuccine or other wide pasta, cooked al dente
Instructions

Remove skin from chicken to reduce excess fat if desired. Season the chicken on both sides generously with salt and pepper; add to a 6 quart slow cooker. Whisk together the tomato sauce, Coke, Creole seasoning, basil and garlic powder. Add the onion, bell pepper and celery and whisk. Pour over the chicken, cover and cook on low for about 6 hours. Add fresh, sliced mushrooms if desired, in last 10 minutes of cooking. Skim off any excess fat from the top and spoon some of the sauce into the cooked and drained pasta to coat, then serve the chicken alongside the noodles with another veggie or a nice side salad.

Cook's Notes: I used Zatarain's Big & Zesty original Creole seasoning, which is a big flake seasoning pictured in the post above. If you substitute a more finely ground Cajun or Creole seasoning, such as Slap Ya Mama, you'll probably want to reduce it significantly, and be a little more frugal with the salt.

Variation: Try this with some nice bone-in pork chops. Use 4 to 6 1/2-inch thick chops and cook on low for 6 to 8 hours. Brown the chops for color before transferring to the crockpot if desired.

Source: http://deepsouthdish.com

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Posted by on January 26, 2011

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17 comments:

  1. This sounds really good, thanks for sharing it! I recently made my own "Creole Shrimp" recipe and it came out awful, just awful! I overseasoned it and put too much stuff in it. It is so disappointing when I screw up a Creole/Cajun dish since I'm from south Louisiana! Anyway, I hope to redeem myself soon with your great recipe! Thanks a bunch, Mandy

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  2. I've never mastered chicken in a crockpot. I've had Chef Paul's cookbook out for over a week now...been craving some Creole and Cajun cooking. I think I'm going to make his red beans and rice this weekend...in the crockpot.

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  3. Sounds sooo good, looking forward to this, thx! I always have success with my crock, it (hearts) me, for which I'm very grateful.

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  4. You're killin me here with this recipe! I just took out some chicken and i may have most of these ingredients (I even have both cajon and creole seasoning thanks to you) so I can spice it up just right! anne

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  5. It may be a work in progress but it looks perfect on the plate.

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  6. Oh, I want some! It looks so delicious!

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  7. I LOVE my crockpot and use it often! This sounds really good. The flavors seem perfect for us! Thanks!

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  8. I have a family pack of chicken thighs in the freezer and all the ingredients to make this dish!!

    Throw in the slow cooker I purchased for myself for Christmas, and it looks like I have the makings of a "perfect creole chicken storm" brewing in my kitchen.

    I'm gonna make a little potato salad on the side to go with it.

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  9. Mmm...sounds spicytastic! I love it!

    Kristi @
    Veggie Converter

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  10. It sounds really delicious Mary; I'm not overly fond of chicken in the crock pot either, but I finally learned that you just can't cook it as long as beef.

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  11. This reminds me of a recipe my mom used to make when I was a kid. As an adult, I've also made the recipe. I haven't gotten around to posting it yet, since it's not a true recipe with measurements! I'll have to take notes as I make it the next time!

    Or...I could just try this recipe!

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  12. The cola in the recipe is really interesting, Mary. While I never would have thought of it, it sounds delicious. I've bookmarked this to try before spring is upon us. I hope you are having a great day. Blessings...Mary

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  13. I concur with your experiences with the crock pot chicken, it's just not the best item to work with.

    I haven't seen that Zatarains Big and Zesty before, I'll have to keep my eye out for them. I like the size of the rub.

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  14. What a great way to prepare this dish...love the flavors :)

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  15. Chicken in the crock pot hasn't worked out really well for me at all. I do like the coke idea. I don't know Mary that chicken looks really good. And the shredded well that would been transformed into a Mexican feast in my kitchen. Break out green chilis, onions, corn tortillas, and cheese... chicken enchiladas!

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  16. I made this for dinner tonight and it was really delicious. I ended up thickening the sauce a bit with cornstarch and water. I think rice would go with this beautifully as well.

    The only thing I did differently was to saute the veggies before putting them in..helps mellow the sharpness of the onion and boosts the flavor.

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  17. Oh, and wanted to add that I used Penzey's Cajun Seasoning...it tasted great! Up here in the Nawth, it's hard to find Zatarain's seasonings. I can buy their rice mixes, but I could not find any of the seasoning mixes.

    ReplyDelete

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