I’ve modified an old recipe of my mother’s to include some kick and make it easy by cooking all day in the crock pot. While her Creole was never done in a crock pot, I think it works well.

Of course, I definitely needed to add the heat of a jalapeno AND the hot sauce! She doesn’t use either, nor any of the cayenne pepper. What a loss, because this really kicks it up a notch.

Also, while this recipe calls for chicken, I’ve done the exact same thing with minute steak, stew beef, hamburger, pork chops and tenderloin. For everything but chicken, I’ve left them raw and added an hour to the high-temp cooking time.

Crock Pot Creole

Ingredients

4 skinless, boneless chicken breasts, halved
Creole seasoning to taste (recipe below, or 3 tsp store-bought)
1 lg can stewed tomatoes
2 stalks celery, halved lengthwise, then diced
1 green pepper, diced small
2 cloves garlic, roughly chopped
1 lg. onion, diced
1 lb fresh button mushrooms, quartered
1 jalapeno, partially seeded, chopped OR 1 tbsp Louisiana Hot Sauce

Creole Seasoning

1/4 tsp onion salt
1/4 tsp garlic powder
1/4 tsp oregano flakes
1/4 tsp basil flakes
1/4 tsp black pepper
1/4 tsp cayenne pepper
3/4 tsp paprika
1/4 tsp salt

Directions

Lightly brown chicken pieces in frying pan, then place in the bottom of your crock pot. Cover with the vegetables and seasonings. Pour tomatoes with juice over all. If you like your Creole juicier, use another can of tomatoes, and double the seasoning.

Cook on high for one hour, then switch to low for six to eight hours.

Serve over long-grain rice. Have milk handy if you’ve got a weaker tongue!

Happy Mardi Gras…
<3 JL