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Slow Cooker Chicken Creole

Slow Cooker Chicken Creole

  • Prep

    10 m
  • Cook

    12 h
  • Ready In

    12 h 10 m
MARY MOON

MARY MOON

The stewed tomatoes and jalapeno pepper give this slow cooker recipe its Creole zing, along with seasoning and other veggies. This is an easy and tasty Creole chicken recipe. Just put all ingredients into the slow cooker and let it simmer all day. It's perfect over egg noodles. Add extra water and veggies to the leftovers to make a tasty afternoon soup.

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Nutrition

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  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 431 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
  2. Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

kado
236

kado

3/29/2006

We absolutely loved this recipe!!!!! I used six chicken breasts. After I placed them in the bottom of my crock pot, I practically covered them with Creole Seasoning. (I used Tony Charachere's - a staple here in south Louisiana.) I added to the original recipe 1/2 can tomato paste, about l cup of chicken broth, and one can of Rotel tomatoes. I used 3 stalks of celery, 4 whole cloves of garlic plus 3 cloves minced, 3 fresh jalapena peppers, seeded and chopped. Instead of a four ounce can of mushrooms, I used a package of sliced, fresh mushrooms. I cooked it on low for six hours, then switched it to high for two more. I served it over rice. In fact, I used a brand new kind of rice (new to me) I found at the grocery this morning: a blend of texmati white, brown, wild and red rice made by Royal Blend. I don't know how much it added to the recipe, but we sure liked it.

TINKER_ME2
89

TINKER_ME2

1/14/2004

I took this recipe and suggestions and came made it soo good there wasn't any leftovers. I took 6 chicken quarters seperated into leg and thigh. Added 3 tbl of creole seasoning, 14.5 can whole tomatoes, 1/2 can tomato paste, 3 jalapenos whole, 1 small bay leaf, 2 red onions quartered, 2 stalks celery, 12 cloves of garlic (whole)I didn't put bell pepper or mushrooms because I didn't have any. I'm sure it would be wonderful with it. It was juicy and had a kick to it. I took the broth and put it in a pan and reduced it a bit then added flour to make a roux. Last minute addition was 1/2 lb kielbasa I heated then added to the mix (just an afterthought) served this with "Cuban beans and rice" found on here. it was excellent! I'm sure there will be no complain of it being bland!

SUBEAR
88

SUBEAR

12/30/2003

This recipe was excellent. I will definately be making it again. I took the advice of others and added more spices. I added tobassco, red pepper flakes, cayanne and extra garlic because I love garlic. I prepared everything the night before and threw it all together before I left for work. The apartment smelled so good when I got home.

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