Crockpot Cajun Chicken
Crockpot Cajun Chicken is packed with tender shredded chicken, a bold, flavorful broth, and plenty of veggies. Serve it over rice for an easy, hearty meal!
Servings: 6 servings
Cost: $6.92
Equipment
Ingredients
Crock-Pot
- 1/2 cup thinly sliced celery 2 to 3 stalks
- 1 cup finely diced yellow onion 1 onion
- 1 cup green bell pepper 1 pepper
- 1 tablespoon finely minced garlic 4 cloves
- 2 (14.5-ounce) cans stewed tomatoes I use stewed tomatoes with basil, garlic, and oregano
- 1 pound boneless, skinless chicken thighs breasts will also work, but I prefer thighs
- 2 cups chicken stock or broth
- 1/2 to 1 full tablespoon Cajun seasoning see note 1
- 1/4 teaspoon ground cayenne pepper optional
- 1 dried bay leaf
- Salt and pepper
Add Later
- 1 cup basmati rice see note 2
- 4 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- Green onions optional
Instructions
- Prepare the veggies (or buy pre-chopped veggies for an even quicker prep). Slice celery into 1/4-inch thick pieces. Very finely dice onion. Cut bell pepper into 1/4-inch pieces. Finely mince garlic. Trim excess fat from chicken thighs.
- Add everything to the slow cooker: trimmed chicken thighs, sliced celery, diced onion, diced pepper, minced garlic, undrained stewed tomatoes, chicken stock, Cajun seasoning, ground cayenne pepper, and bay leaf. Season with salt and pepper (I typically add 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper). Stir everything together.
- Cook on low for 5–8 hours or on high for 3–5 hours, until chicken easily shreds. Every slow cooker cooks a bit differently, so watch yours carefully! Avoid opening the slow cooker more than needed, as it takes a while for everything to return to temperature.
- Once everything is cooked, use tongs to remove the chicken thighs to a bowl. Use two forks to shred.
- About 30 minutes before serving, place a pot on the stovetop and heat to medium-high. Add the butter and whisk until completely melted and frothy. Briskly whisk in the flour, 1 tablespoon at a time, adding slowly. Whisk until smooth between each flour addition.
- Whisk constantly until a creamy mixture forms (if it clumps, you’ll need to start again). Lower the heat and allow to slightly thicken, then remove from heat. Carefully pour it into the slow cooker (it sizzles when added, so be careful!) Gently stir the roux into the chicken-veggie mixture.
- Add the chicken back into the slow cooker. Stir, taste, and adjust to preference, adding more salt and pepper as needed and/or additional Cajun seasoning. Remove bay leaf and discard.
- Rice: (You can use the same pot as the roux to save on dishes!) Cook rice according to package directions or follow my foolproof method for cooking basmati rice in a fraction of the time! See note 2.
- Divide rice evenly among bowls. Spoon the slow cooker mixture on top and stir the two together. If desired, add some chopped green onions to each bowl. Enjoy!
Video
Notes
Note 1: I use McCormick Cajun seasoning, which is a little milder than others I’ve used, but add slowly and to taste. Always start with less and add more at the end! If you’re worried about spice, leave out the cayenne pepper and start with 1–2 teaspoons Cajun seasoning.
Note 2: Here’s a short-cut method for foolproof delicious rice (only works with basmati rice).
- Measure rice and rinse it in a fine-mesh sieve until water runs clear.
- Place rice in a bowl and cover it with water to soak for about 5–10 minutes (just until water is boiling).
- While rice is soaking, fill a large pot with water and bring to boil.
- Once water is at a rolling boil, drain rice and add it to the pot.
- Cook without reducing the heat for 5 minutes (taste and test to make sure it is tender; if not, add another 1–2 minutes), then drain and fluff with a fork.
Nutrition
Serving: 1serving | Calories: 409kcal | Carbohydrates: 51g | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 203mg | Potassium: 518mg | Fiber: 3g | Sugar: 4g | Vitamin A: 831IU | Vitamin C: 36mg | Calcium: 48mg | Iron: 2mg