Slow Cooker Chicken Creole
Turn up the flavor with this Slow Cooker Chicken Creole, a zesty southern-inspired dish bursting with bold spices and vibrant vegetables. Tender, seasoned chicken breasts gently simmer in a rich, tomato-based sauce infused with aromatic Creole seasoning, garlic, and a touch of cayenne for optional heat. This hands-off slow cooker recipe features the “holy trinity” of Southern cooking—onion, bell pepper, and celery—for an authentic taste. Perfectly paired with fluffy white or hearty brown rice, this comforting one-pot meal is easy to prepare and ideal for busy weeknights or leisurely family dinners. Garnish with fresh parsley for a pop of color and enjoy a dish that’s as beautiful as it is flavorful! Keywords: Slow Cooker Chicken Creole, southern recipes, chicken creole with rice, easy creole chicken recipe.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 2 cups Diced tomatoes (canned, with juices)
- 2 tablespoons Tomato paste
- 1 cup Chicken broth
- 2 tablespoons Creole seasoning
- 1 teaspoon Ground paprika
- 0.5 teaspoon Cayenne pepper (optional)
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Cooked white or brown rice (for serving)
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the diced onion, green bell pepper, and celery, and sauté for 5-7 minutes, or until softened.
Add the minced garlic to the skillet, and cook for an additional minute, stirring often to prevent burning.
Transfer the sautéed vegetables to the slow cooker.
Season the chicken breasts with salt, black pepper, and 1 tablespoon of Creole seasoning. Place the chicken on top of the vegetables in the slow cooker.
In a separate bowl, combine the diced tomatoes, tomato paste, chicken broth, remaining Creole seasoning, paprika, cayenne pepper (if using), and the bay leaf. Stir well and pour the mixture over the chicken and vegetables in the slow cooker.
Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.
Remove the bay leaf. Shred or chop the chicken into bite-sized pieces and mix it back into the sauce.
Taste and adjust seasonings if needed. Add more salt or Creole seasoning to suit your preference.
Serve hot over cooked white or brown rice. Sprinkle with chopped parsley for garnish.
Nutrition Facts
Calories |
2718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 7768 mg | 338% | |
| Total Carbohydrate | 284.7 g | 104% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 29.8 g | ||
| Protein | 250.9 g | 502% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 365 mg | 28% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4207 mg | 90% | |
*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.
