Creole Chicken I

Creole Chicken I

112 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    5 h 20 m
  • Ready In

    5 h 35 m
Nancy
Recipe by  Nancy

“This is a family favorite and easy to prepare in the slow cooker. The chicken has a bite to it but one can control the heat by limiting the amount of hot pepper sauce used. Even if you don't like very hot food, include a few drops for flavor. (For the ham, I get the deli to slice about a one inch section of Virginia Ham).”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a slow cooker, place the chicken, ham, tomatoes, bell pepper, green onions, tomato paste, salt, and hot pepper sauce. Cover, and cook on Low for 4 to 5 hours.
  2. Combine water and rice in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  3. Mix the cooked rice and sausage into the slow cooker. Cover, and cook on High for 15 to 20 minutes, or until the sausage is heated through.

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Reviews (112)

Rate This Recipe
R&R
29

R&R

I changed this recipe some. I added some onion and celery and used more tomato sauce than called for (because it was the only size can I found). I used more hot sauce than called for and added some cayenne pepper and garlic. I took the sausage out of the casing and cooked it up with some red pepper and added it for the last 30 minutes or so (after shredding the chicken). I tried adding the rice into the creole mixture, but both my husband and I agree, we should have kept the rice separate. I think it soaks up too much of the sauce. It seems a bit too dry when you reheat. It would be better if kept separate until put on your plate to eat. Good base recipe and pretty easy.

MI Mommy
20

MI Mommy

This one is a WINNER!!!!! I seasoned the chicken with cajun seasoning and added chopped jalepeno's (the kind in a jar), omitted the ham and took about a half of a pound of spicy italian sausage out of its casing and put it in with the chicken at the start. It was super HOT and flavorful! The dish holds well on low for a long time - the second time I made it it was in the crock for 10 hours before we ate and I couldn't tell the difference. I do take the skin off of the thighs before cooking, and the meat is so tender it just falls off the bone. Delicious! Thanks for a great recipe, Nancy!!!

KSKEMP
18

KSKEMP

Very easy and simple to modify to your own taste. I added an extra can of diced tomatoes and a heaping teaspoon of chopped garlic. I HIGHLY suggest using the skinless thigh filets that you can find in the store -no bones, no skin, not so fatty and it isn't as dry as breasts. Next time I may add some okra or celery and more hot sauce too. I also followed the advice of serving it over rice rather than combining it in the crockpot.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 389 cal
  • 19%
  • Fat
  • 19.2 g
  • 30%
  • Carbs
  • 27.9 g
  • 9%
  • Protein
  • 24.5 g
  • 49%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 1083 mg
  • 43%

Based on a 2,000 calorie diet

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