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. 23, 2005

We loved this recipe. I used 2 boneless halves and about 1 lb of chicken tenders (boneless) Because it's what I had in the house...Any boneless skinless would work, I think. Used a TON of Creole Seasoning, and it didnt over-do it. The dish wasnt actually spicy, but very tasty. Not Bland...Used Crock Pot for about 4 hours on high and it was enough. Highly Recommended!!! Perm. fav.!

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BLUEEYES4251

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Reviewed: Jan. 16, 2005

Very good and very easy recipe. I did use 6 chicken breasts so I added another can of tomatoes. You do have to be careful with the creole seasoning as it can be very spicy. Just before serving I did thicken the sauce with a cornstarch slurry and served it over rice. It was delicious! I will definitely be making this again!

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LINDAM

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Reviewed: Jan. 13, 2005

Let me first start out by saying it could just be my fault. I added more spices...quite a few more and added two cans of tomato paste YUCK! Absolutely WILL NOT make this again. Again, it could be over kill on the tomato paste!!!

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TJTGIRL

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Reviewed: Jan. 4, 2005

This recipe is wonderful! I have been using this site for well over a year and many recipes are good...this one is fantastic. I made a few changes out of preference. I took leftovers to work and collegues asked for the recipe and love it too!

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BEELOO1

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Reviewed: Nov. 18, 2004

I'm rating it a four bc I think that's what the recipe could top out at if you season it correctly. Unfortunately, in my attempt to make mine not as bland as the reviews warned, I took almost everyone's advice when it came to additions. Combined. My mouth was on FIRE. But my husband loved it.

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mcmg

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Reviewed: Nov. 2, 2004

Smelled wonderful...tasted just as good! I served this over white rice. Very easy and tasty. Thanks! :o)

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LADYBUG727

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Newark, Delaware, USA

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Reviewed: Oct. 19, 2004

Wonderful recipe. The only trouble you will have is keeping the lid on the crock pot so it can finish cooking! I only made two changes. I added some more spices and added some chicken broth. It looked as though it would get dry on me but I don't think it would have. The broth didn't seem to hurt it any. My husband put some pinto beans into his, he said it was great. My five year old was a little iffy about it but what do you expect? :0)

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jacksnewwife

Cooking Level: Intermediate

Home Town: Highland Heights, Kentucky, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Oct. 12, 2004

I used 2t of creole seasoning, and it turned out perfect for us. I served over egg noodles, but we both thought it'd be good (better?) over rice. Reheated well.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Sep. 3, 2004

Very good recipe... my husband especially loved this because of the spiciness. I doubled the recipe which filled my crock pot to the top. I used about 2 T. creole seasoning blend and 2 jalapenos, seeded... this made it medium hot which was fine for me and the kids. Hubby added more hot pepper flakes at the table :) Mary, thanks for an easy, yummy meal.

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Aug. 4, 2004

Yum. I added some extra celery, garlic & mushrooms and served over egg noodles. I used quite a bit of cajun seasoning, so it wasn't bland at all. The jalepeno really gave it a nice kick. So, easy too - and mine didn't stew nearly as long as called for. It smelled so good, once the chicken was done, it was getting eaten.

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TAMMY ADKINS

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Reviewed: Apr. 14, 2004

This was a great recipe. I definitely took the advice of past reviews and used a LOT of spices. I think this helped a lot. The house just smelled divine while this was cooking. It was a big hit with my husband. We ate it with red beans and rice.

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MRSNUTS

Cooking Level: Intermediate

Home Town: Tyrone, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 31, 2004

Yum! I used jalapenos slices from a jar and also added some additional spices~ red & black pepper, spicy Mrs Dash, and some haberno seasoning. The whole house smelled delicious!

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AMYMCGS

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Reviewed: Mar. 23, 2004

The chicken was very tender, but I found the recipe very bland. Guess I should have read other reviews to determine how much spice to use because it would have required a great deal more than I used.

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BSLOWERY

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Reviewed: Jan. 8, 2004

Hubby thought it was to die for. I, on the other hand, thought it was just ok. I wasn't thrilled with the flavor of it or the smell. The chicken was very meaty and almost tasted like a pot roast.

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PNH2B

Cooking Level: Intermediate

Home Town: Carlsbad, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Jan. 6, 2004

I took this recipe and suggestions and came made it soo good there wasn't any leftovers. I took 6 chicken quarters seperated into leg and thigh. Added 3 tbl of creole seasoning, 14.5 can whole tomatoes, 1/2 can tomato paste, 3 jalapenos whole, 1 small bay leaf, 2 red onions quartered, 2 stalks celery, 12 cloves of garlic (whole)I didn't put bell pepper or mushrooms because I didn't have any. I'm sure it would be wonderful with it. It was juicy and had a kick to it. I took the broth and put it in a pan and reduced it a bit then added flour to make a roux. Last minute addition was 1/2 lb kielbasa I heated then added to the mix (just an afterthought) served this with "Cuban beans and rice" found on here. it was excellent! I'm sure there will be no complain of it being bland!

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TINKER_ME2

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Reviewed: Dec. 18, 2003

I doubled the amount of chicken and pretty much kept the rest of the recipe the same, however I used the Creole Seasoning Blend found also on this site (which is an excellent seasoning!!) Cooked on low for 12 hours, and the chicken was fork tender. Great recipe, thanks!!

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MARIEFNP

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Reviewed: Nov. 10, 2003

The chicken was surprisingly dry!

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BECKYR718

Cooking Level: Intermediate

Home Town: Feasterville Trevose, Pennsylvania, USA

Living In: Burlington, New Jersey, USA

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Reviewed: Nov. 4, 2003

Great recipe. I kicked it up a notch by adding an extra jalapeno. I also served it over rice. The next day I took the leftovers, added some chicken broth and made a very tasty soup.

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MALINDAC

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Reviewed: Sep. 26, 2003

I will probably make this dish again but with additions. I'm in south Louisiana, so maybe that's why I didn't think it was "creole" enough. It was too bland for my tastes and not thick enough--as creole sauces should be. Next time I'm going to add some dried cayenne and maybe some tomato paste. I served it over rice. Overall it was quite edible just needs some doctoring.

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pennywham

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Reviewed: Sep. 22, 2003

As suggested by others, I added two jalapeno with the seeds. I also added 6-8 dashes of hot sauce. Still wasn't that spicy. Everyone agreed the tomatoe sauce needed to be thicker or more of it. This just really is not worth the effort with all the adjustments. Won't make again

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