- 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 (not instant 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
"The chicken turned out well, tasty and moist, but everything else was like what many other reviewers said - mush. Like mushier than risotto mush. I don't know if it's because of the chicken broth to rice ratio but I feel like so much food was wasted in the end due to the rice being far, far too overdone. I won't be making this again."
"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."