Wednesday, January 26, 2011

Crockpot Creole Chicken

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


Check out more of my slow cooker recipes on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Yum

Recipe: Creole Chicken in the Crockpot

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 6 hours
Total time: 6 hours 10 min
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

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Crockpot Chicken and White Bean Chili
Easy Homemade Spaghetti Sauce
Crockpot Italian Beef  for Sandwiches
Posted by on January 26, 2011

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

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.
110109
.

Bookmark and Share
 
Related Posts with Thumbnails