Creole Chicken Thighs Recipe
Creole Chicken Thighs Recipe photo by Taste of Home

Creole Chicken Thighs Recipe

Publisher Photo
Cajun seasoning adds loads of flavor and spice to this easy-to-assemble meal. The slow cooker does the work so you don't have to!—Matthew Laman, Hummelstown, Pennsylvania
TOTAL TIME: Prep: 30 min. Cook: 7 hours
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 7 hours
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

1 chicken thigh with 1 cup rice mixture equals 395 calories, 12 g fat (3 g saturated fat), 89 mg cholesterol, 1,314 mg sodium, 39 g carbohydrate, 4 g fiber, 30 g protein.

Directions

  1. Sprinkle chicken with 1 tablespoon Cajun seasoning. In a large skillet, brown chicken in oil.
  2. 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.
Originally published as Creole Chicken Thighs in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p43

Nutritional Facts

1 chicken thigh with 1 cup rice mixture equals 395 calories, 12 g fat (3 g saturated fat), 89 mg cholesterol, 1,314 mg sodium, 39 g carbohydrate, 4 g fiber, 30 g protein.

Reviews for Creole Chicken Thighs

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Oct. 28, 2013

"This was ok"

MY REVIEW
Reviewed Feb. 12, 2013

"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."

MY REVIEW
Reviewed Jun. 22, 2012

"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."

MY REVIEW
Reviewed Mar. 16, 2012

"Had this last night. The rice was overcooked for our taste -- next time I think I'll try brown rice. We also had to add a little extra seasoning as it didn't have quite enough "zing" as my husband says. The chicken was wonderful -- excellent flavor and very moist."

MY REVIEW
Reviewed Feb. 27, 2012

"Very good but the rice was not as good as I would have hoped."

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