- 8 bone-in chicken thighs (about 3 pounds), skin removed
- 3 tablespoons Cajun seasoning, divided
- 1 tablespoon canola oil
- 3-1/2 cups chicken broth
- 1 can (16 ounces) red beans, rinsed and drained
- 1-1/2 cups uncooked converted rice
- 2 medium tomatoes, finely chopped
- 1 medium green pepper, chopped
- 2 tablespoons minced fresh parsley
- Sprinkle chicken with 1 tablespoon Cajun seasoning. In a large skillet, brown chicken in oil.
- In a 5-qt. slow cooker, combine the broth, beans, rice, tomatoes, green pepper, parsley and remaining Cajun seasoning. Top with chicken. Cover and cook on low for 7-8 hours or until chicken is tender. Yield: 8 servings.
Reviews for Creole Chicken Thighs
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"Good flavor, tender chicken, but rice way too mushy even though I cooked it for only 6 hours. Since it doesn't take long to cook the chicken thighs, I'll try it again but check after 3 hours for rice texture and meat tenderness. Otherwise, I'll bake it in the oven for a few hours and I'm sure it would be even better."
"I have made this several times now and it is always a hit with the family. I only use 1 tablespoon of the Cajun seasoning in the slow cooker though as my wife cannot tolerate anything too spicy. I've tried using brown rice and either brown or white works well. As noted by others this recipe makes a lot so unless you don't mind leftovers you may want to reduce the recipe some."
"This was ok"
"Delicious!! Hubby loved it!! I only used 1/2 the rice and chicken broth since only 2 of us and it still made a huge amout. Will definately make it again."
"I followed the recipe almost exactly as written except that I used lower sodium chicken broth and beans, thinking that the large amount of creole seasoning would make up for the lack of salt. So, it might be partly my fault that it was lacking in flavor. I cooked it for about 7 and 1/2 hours and the rice was mushy and the chicken thighs were dry. If you make this, I would start checking for doneness at around 6 hours. Maybe regular rice would work since the converted rice cooked too fast. My husband looked at the recipe while I was preparing it and commented that it was missing two ingredients from the "holy trinity" of creole cooking -- celery and onion. Adding either one, or both, of these would improve the flavor. (By the way, the third element is green bell pepper.) Adding some sliced pre-cooked andouille or other garlic flavored sausage might be good too. But the overcooked rice is a MAJOR issue. Good luck with that. I'm going back to cooking my chicken and rice dishes on top of the stove."