Best Crockpot Cajun Chicken Sallye Recipes

Crock Pot Cajun Chicken image

Provided by Cris

Categories dinner

Time 7h10m

Number Of Ingredients 10

2 Tablespoon Light Brown Sugar
2 teaspoon Kosher Salt
1 teaspoon Cajun Seasonings
2 teaspoon Paprika
1/2 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Herbes de Provence (or Poultry Seasoning)
4 lb Whole Chicken
12 Small Red Potatoes
1/2 Cup Water

Steps:

CROCKPOT CAJUN CHICKEN (SALLYE) image

Provided by sallye bates @grandedame

Categories Chicken

Number Of Ingredients 14

4 - boneless skinless chicken breasts
1 teaspoon(s) sea salt
1 teaspoon(s) black pepper
2 tablespoon(s) homemade creole seasoning (link in comments below) or a commercial brand
3 - ribs celery
1 medium green bell pepper
1 medium onion
3 clove(s) garlic
1 medium jalapeno papper
1 large can stewed tomatoes
1 dash(es) franks hot sauce (or your favorite brand)
1 cup(s) mushrooms, sliced
1 small can hunts tomato sauce
2 cup(s) water (approximately)

Steps:

You can use a commercial brand of creole seasoning such as Tony Chachere or Zatarain's
Pound salt, pepper and creole seasoning into chicken breasts on both sides. Set aside
Cut jalapeno pepper in half and remove seeds and veins Peel onion and cut into quarters Cut celery ribs into about 1" pieces Cut bell pepper into quarters, remove seeds and veins Place all of these veggies into food processor and pulse until coarsely chopped (do not overprocess)
Place chicken breasts into crockpot and spread veggies over the top. Add stewed tomatoes, tomato sauce, hot sauce, sliced mushrooms and 2 cups water (or enough to cover chicken and veggies.
Place lid on crockpot and Cook on low for 6-8 hours.
This is delicious served on a bed of wild rice or mashed potatoes.

JAMBALAYA IN DE CROCKPOT (sallye) image

Provided by sallye bates @grandedame

Number Of Ingredients 17

2 or 3 medium chicken breasts, boneless and skinless cut into bite sized cubes
1 pound(s) smoked sausage sliced into 1" pieces
1 pound(s) shrimp, peeled and deveined
1 large green bell pepper, diced
1 large red bell pepper, diced
1 large onion, diced
3 medium ribs celery, diced
1 can(s) hunts tomato sauce (large size 16 oz)
1 can(s) hunts tomato paste
1 can(s) hunts petite diced tomatoes
2 can(s) chicken broth or broth from boiling chicken
4 can(s) water (i use the tomato sauce can to measure)
1 tablespoon(s) garlic powder or 3 cloves, crushed
2 - bay leaves
2 tablespoon(s) ***homemade creole seasong https://www.justapinch.com/recipes/main-course/other-main-course/sallyes-homemade-creole-seasoning.html?p=1
- salt & pepper to taste (careful with salt, creole seasoning is very salty)
1 tablespoon(s) cornstarch (optional)

Steps:

Peel and quarter onion and place in food processor. + Cut peppers in half and remove cores and membrane. Cut into quarters and place in food processor. Cut celery ribs into 1-1/2" length pieces and place in food processor. Pulse until coarsely diced (usually 4-5 pulses will be enough)
***Note: You can use a commercial creole spice seasoning if you don't want to make your own. + 2 tablespoons Zatarain's or Tony Chacchere's Creole Seasonings
Place all ingredients together except shrimp and cornstarch in crockpot; cook on low for 6-8 hours
About thirty minutes before ready to serve, add shrimp and turn crockpot up to high Optional: Add cornstarch mixed with water to make a paste. Stir into jambalaya until well blended (this just thickens it up a bit)
ALTERNATE STOVE TOP PREPARATION: If you are cooking on stove top, you only need to cook about 30-45 minutes until chicken and sausage are tender. Last night we added 1 cup of uncooked long grain wild rice to the stockpot and let it cook in the stockpot with the jambalaya for about 20 minutes (or until rice is tender). You will want to add the shrimp about 10 minutes before the jambalaya is done; it will get rubbery if cooked too long.
Serve over rice bed. It may also be served over pasta if desired. Note: You may want to play around with the amount of spices to satisfy your particular taste