CROCKPOT CHICKEN CREOLE

Crockpot Chicken Creole image

Provided by Sue L

Categories Chicken

Time 4h20m

Number Of Ingredients 14

2-1/2 lb bone-in chicken legs and/or thighs
1 c chopped onion
1 c diced celery
1 green bell pepper, diced
3 clove garlic, chopped
1 tsp dried thyme
2 Tbsp olive oil
2 can(s) diced tomatoes (15.5 ounces each)
2 Tbsp prepared roux
1/2 c dry red wine, such as cabernet sauvignon
1 tsp cajun spice blend
salt and black pepper to taste
1 splash tabasco sauce
steamed long grain rice to serve

Steps:

1. Heat oil in a large nonstick skillet and brown chicken pieces; then place them in the bottom of the crock.
2. Add the onion, celery, bell pepper, garlic and thyme to the pan and saute for about 2-3 minutes until onions become translucent.
3. Add the red wine to the pan and stir, letting it pretty much cook off.
4. Stir inn the roux, diced tomatoes, cajun spice, salt and black pepper. Add hot sauce to taste.
5. Pour mixture over the chicken legs in the crock, then cover and cook on low for 4-5 hours or until chicken is cooked through.
6. Serve with steamed rice (I also like adding more hot sauce but that's just me).