Crock Pot Creole Chicken
Get ready to spice up your weeknight dinners with this soulful Crock Pot Creole Chicken recipe! Packed with bold Louisiana flavors, this slow-cooked masterpiece combines tender, juicy chicken thighs with a vibrant medley of bell peppers, onions, celery, and garlic, all simmered in a rich, tomato-based Creole sauce. Infused with aromatic Creole seasoning, smoked paprika, and a hint of thyme, this dish delivers just the right balance of heat and depth of flavor. Perfect for busy days, this hands-off recipe requires just 20 minutes of prep before your crock pot does the rest of the work. Serve it over fluffy rice or with crusty bread to soak up every drop of the zesty sauce, and finish with a sprinkle of fresh parsley for a pop of color. A wholesome, crowd-pleasing meal that's as comforting as it is flavorful!
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 bell peppers (green, red, or yellow), diced
- 1 large onion, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 can of diced tomatoes (14.5 ounces)
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 2 tablespoons Creole seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper (optional for extra spice)
- 1 bay leaf
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 cups cooked rice (optional, for serving)
Instructions
Season the chicken thighs with 1 tablespoon of Creole seasoning, salt, and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken thighs for 2-3 minutes per side, until browned. Transfer the chicken to the crock pot.
In the same skillet, add the diced bell peppers, onion, and celery. Sauté for 4-5 minutes until softened. Add the minced garlic and sauté for 1 additional minute.
Transfer the sautéed vegetables to the crock pot, layering them over the chicken.
In a small bowl, whisk together the diced tomatoes, tomato paste, chicken broth, the remaining 1 tablespoon of Creole seasoning, smoked paprika, dried thyme, and cayenne pepper (if using). Pour this mixture over the chicken and vegetables in the crock pot.
Add the bay leaf to the crock pot. Stir gently to combine the ingredients.
Cover the crock pot and cook on low heat for 5-6 hours or on high heat for 3-4 hours, until the chicken is tender and cooked through.
Remove and discard the bay leaf. Taste the sauce and adjust seasoning with additional salt, pepper, or Creole seasoning if necessary.
Serve the Creole chicken over cooked rice or with crusty bread. Garnish with fresh chopped parsley.
Nutrition Facts
Calories |
3538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 7920 mg | 344% | |
| Total Carbohydrate | 296.3 g | 108% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 38.0 g | ||
| Protein | 272.7 g | 545% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 468 mg | 36% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5090 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
