A breaded and browned whole cut up chicken is slow cooked in a spicy sauce piquant.
Crockpot Chicken Sauce Piquant
Like Shrimp Sauce Piquant, this dish is intended to be a bit spicy, and rightly so!
Although a bit different than the stovetop prep, taking inexpensive chicken, a spicy piquant sauce, and a crockpot is a good combination if you ask me.
Hands down a winner and I think you will love it too!
Here's what you'll need to make my Crockpot Chicken Sauce Piquant:
For the Chicken:
- 3 tablespoons vegetable or canola oil
- 1 (3 to 4 pound) whole chicken cut up
- 1/2 cup all-purpose flour
- 1/2 to 1 tablespoon Cajun seasoning (like Slap Ya Mama), or to taste
- Hot, cooked rice
- 1/4 cup chopped, fresh flat leaf parsley, optional
- Hot sauce, for the table
For the Sauce:
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 teaspoons chopped, pickled jalapeno
- 1/2 teaspoons chopped garlic
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 2 (14.5 ounce) cans stewed tomatoes, undrained
- 1/4 cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
Heat 3 tablespoons canola oil in a large skillet over medium high heat. Shake together 1/2 cup of all purpose flour and Cajun seasoning in a zippered bag and toss chicken in the flour mixture.
Brown chicken in batches for about 4 minutes per side.
Transfer to a 6 quart crockpot as it is browned.
Add 1 cup each of chopped onion and bell pepper and 1/4 cup of celery to the skillet; stir and cook for 3 minutes.
Add 2 teaspoons chopped jalapeno, 1-1/2 teaspoon chopped garlic, 1/2 teaspoon of dried thyme and 2 bay leaves; cook another minute. You can use raw jalapeno, but I prefer the milder pickled version, well, mainly because it's always in the fridge!
Using kitchen shears, chop the tomatoes up right in the can and add to the skillet. You'll want 2 (14.5 ounce) cans of stewed tomatoes, undrained.
Add 1/4 cup of tomato paste.
Add in the 1 tablespoon of Worcestershire sauce, 1 teaspoon of granulated sugar, and 1 teaspoon of salt.
Bring the mixture up to a full boil.
Then transfer to the crockpot on top of the chicken.
Cook, covered, on low for 3 hours.
Remove bay leaves, sprinkle with red pepper flakes if desired, serve over cooked rice garnished with chopped parsley. Pass hot sauce at the table.
By the way, you'll probably have some leftover tomato paste for this recipe so be sure to use my tip to preserve the rest!
For more of my favorite slow cooker recipes, visit my page on Pinterest!
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Adapted from Sizzling Skillets and Other One Pot Wonders (#ad) by Emeril Lagasse
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Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
Disclosure: I received a free copy of this cookbook from Harper Collins Publishers.
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