Creole Chicken I Recipe -
Creole Chicken I Recipe
  • READY IN 5+ hrs

Creole Chicken I

Recipe by  

"This is a family favorite and easy to prepare in the slow cooker. The chicken has a bite to it but one can control the heat by limiting the amount of hot pepper sauce used. Even if you don't like very hot food, include a few drops for flavor. (For the ham, I get the deli to slice about a one inch section of Virginia Ham)."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 hrs 20 mins

    5 hrs 35 mins


  1. In a slow cooker, place the chicken, ham, tomatoes, bell pepper, green onions, tomato paste, salt, and hot pepper sauce. Cover, and cook on Low for 4 to 5 hours.
  2. Combine water and rice in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  3. Mix the cooked rice and sausage into the slow cooker. Cover, and cook on High for 15 to 20 minutes, or until the sausage is heated through.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2004

I changed this recipe some. I added some onion and celery and used more tomato sauce than called for (because it was the only size can I found). I used more hot sauce than called for and added some cayenne pepper and garlic. I took the sausage out of the casing and cooked it up with some red pepper and added it for the last 30 minutes or so (after shredding the chicken). I tried adding the rice into the creole mixture, but both my husband and I agree, we should have kept the rice separate. I think it soaks up too much of the sauce. It seems a bit too dry when you reheat. It would be better if kept separate until put on your plate to eat. Good base recipe and pretty easy.

Most Helpful Critical Review
Sep 23, 2011

The final result was a greasy, mushy consistency that didn't go over well. The ingrediants were good, and the flavor was nice, but the texture was bad. I don't usually cook with Chicken Thighs/or any bone-in chicken. The chicken fell apart in the slowcooker and the result was a dish with chicken bones floating around. You had to pick through your food before you ate it. If you make this, I would recommend boneless chicken and adding the rice to your plate, not the slow cooker. Very weird recipe.

Oct 28, 2003

This one is a WINNER!!!!! I seasoned the chicken with cajun seasoning and added chopped jalepeno's (the kind in a jar), omitted the ham and took about a half of a pound of spicy italian sausage out of its casing and put it in with the chicken at the start. It was super HOT and flavorful! The dish holds well on low for a long time - the second time I made it it was in the crock for 10 hours before we ate and I couldn't tell the difference. I do take the skin off of the thighs before cooking, and the meat is so tender it just falls off the bone. Delicious! Thanks for a great recipe, Nancy!!!

Mar 04, 2006

Very easy and simple to modify to your own taste. I added an extra can of diced tomatoes and a heaping teaspoon of chopped garlic. I HIGHLY suggest using the skinless thigh filets that you can find in the store -no bones, no skin, not so fatty and it isn't as dry as breasts. Next time I may add some okra or celery and more hot sauce too. I also followed the advice of serving it over rice rather than combining it in the crockpot.

Nov 28, 2004

GREAT recipe for those with busy schedules. I used chix breasts instead of thighs and place them at the bottom of the crock pot and then lightly seasoned with creole seasoning. I then put the ham on top and in a bowl, mixed the tomatoes/peppers/paste/onions/hot sauce and poured overall. Although I was expecting a bit more kick, it didn't have any but my boyfriend prefers a more mild "creole" anyways. Everyone devored. Keeping this great recipe for busy days to come...since it's so simple - that gets a five star rating from me all by itself. Thanks Nancy!!!!

Sep 04, 2003

This was wonderful. I cooked the chicken about 4 hours and took the meat off the bone into large chunks. I added some red pepper and cajun seasoning to this at the beginning to give it some added spiciness. Next time, I may use diced tomatoes with green chilis in place of the regular diced tomatoes.

Feb 07, 2006

This turned out very well, but I made several changes based on other reviews. No ham... used 1 lb. bulk Italian sausage (hot) and 1 lb. shrimp, and two pounds of chicken breast. Also, put in a few jalepenos from a can and lots of spices, skipped the green peppers. Served the rice on the side. I doubled the recipe quantities and served 10 easily. This was a hit for the whole group!

Sep 17, 2003

I took the advice of the other Reviewers and added extra spicyness to the recipe by using extra Hot Sauce and Cayenne Pepper. I had to cook mine on low for 10 hours and I just sauteed the Polish Sausage with some garlic and added it when I was ready to serve the dish. My Boyfriend and I liked the recipe alot and will make it again. Thanks!


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  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 24.5 g
  • 49%
  • Sodium
  • 1083 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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