recipe reviews for:

Slow Cooker Chicken Creole

“The stewed tomatoes and jalapeno pepper give this slow cooker recipe its Creole zing, along with seasoning and other veggies. This is an easy and tasty Creole chicken recipe. Just put all ingredients into the slow cooker and let it simmer all day. It's perfect over egg noodles. Add extra water and veggies to the leftovers to make a tasty afternoon soup.”

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Reviewed: Jan. 31, 2008

I really liked how this turned out. I will admit though that I made adjustments suggested by other reviewers. The creole seasoning I used had plenty of salt so I didn't add any additional salt or pepper. I used petite diced tomatoes instead of stewed plus added a can of Rotel. I also added 1/2 small can of tomato paste, some extra garlic and about 1 cup low sodium chicken broth. I also put in some okra the last half hour or so of cooking. I omitted the mushrooms but that was just because family won't eat them. I cooked on low and everything was plenty done after about 9 hours. Since dinner wasn't for a while yet I ended up adding a cup of water the last little bit. (I chose water over broth since already seemed salty!)

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Reviewer:

Christy

Cooking Level: Intermediate

Reviewed: Jan. 24, 2008

Pretty good recipe. I used a Creole Seasoning recipe from this site and it came out nice and spicy! Served it over rice, might be too spicy for soup but I'll make better adjustments on that next time!

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1 user found this review helpful

Reviewer:

Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

Reviewed: Jan. 8, 2008

This really turned out aweful. I had high hopes after reading other reviews, but i found it just spicey and bland. My family wouldn't eat it, so i ended up adding a jar of salsa, corn, and black beans to make it more of a taco soup dish that i served with sprinked cheese and sour cream (tortillas on the side) That came out pretty good, and has since been requested again.

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Reviewer:

barrtopia

Cooking Level: Intermediate

Home Town: Rochester, Michigan, USA

Reviewed: Jan. 8, 2008

It was good but seemed like it was missing something. After adding in some hot sauce and brown sugar it was great! I used chicken legs and thighs and the meat was falling off the bone.

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1 user found this review helpful

Reviewer:

Nik

Cooking Level: Intermediate

Reviewed: Dec. 19, 2007

This was everything promised, an easy crockpot recipe with satisfying Creole flavor. Although my husband and I liked the heat, I will probably leave out the jalepeno out next time for the kids. I served mine over brown rice. I plan on heating the leftovers mixed with sour cream to serve over linguini.

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Reviewer:

Mrs. Matteson

Cooking Level: Expert

Living In: Lowville, New York, USA

Reviewed: Dec. 7, 2007

I love New Orleans style cooking! This is all so easy to make and full of flavor. I followed the recipe and added 1 8oz tomato paste, 1 can of chicken broth, Tony Charachere's creole spice, extra celery, fresh thick cut mushrooms, good amount of minced garlic, I like to use okra instead of green pepper, 1 can Rotel as well as 1 can of stewed tomatoes .. Cooked for 9hrs, 8 would have been fine. Served with rice. Ah so good. 1 jalapeno gave it a kick!! Left overs even better!! I guess you get the idea I really loved this will make again and again...

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Reviewer:

Dave's girl

Cooking Level: Expert

Living In: Wichita, Kansas, USA

Reviewed: Oct. 28, 2007

Great recipe, I added some ingredients from other reviews and a few of my own because I wanted it just a little more spicy. This is great stuff.

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Reviewer:

tcb

Reviewed: Oct. 22, 2007

I was excited to make this recipe but was disappointed in the taste. My husband politely said it was "good" but I think my expectations were a little high. I added more garlic, tomato paste, and more onions, but this wasn't the homemade wonder that other reviewers depicted. I'm not saving this in my recipe box.

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3 users found this review helpful

Reviewer:

Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

Reviewed: Oct. 12, 2007

I made this yesterday since the weather has turned off cool and my 16 year old son ate 2 bowls of it. Didn't even wait for the rice. I did add the chicken stock, tomato paste and extra jalepenos. I also threw in leftover corn, a can of kidney beans and some smoked sausage. I think next time I will use bonless chicken thighs as the chicken breast was dry. Wonderful recipe and will make this a staple in my menu planning

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Reviewer:

Mukamom

Cooking Level: Expert

Home Town: Dunwoody, Georgia, USA

Living In: Talladega, Alabama, USA

Reviewed: Oct. 10, 2007

I loved this! I only had 3 chicken breasts, and I had to omit the celery as I was out of it. I also didn't use any salt, the creole seasoning had plenty, and added an 8 oz can of tomato sauce. I cooked it on low for about 7 hours, and the chicken was so tender that if fell apart when I poked it with a spoon. I served it with brown rice, and can't wait to have the leftovers for lunch. I kept sneaking back to the fridge after dinner to eat bits of it.

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