Slow Cooker Chicken Creole
I enjoyed this recipe very much (my neighbors too!). I did make some changes, and will make a a couple more when I make it again (which I will). I added two jalapenos, and fresh mushrooms instead of canned. I was weary of adding the mushrooms and celery but did so the first time anyways. I don't believe one stalk would add any flavor but I did add three. I also added OKRA! A must!I aslo used Diced tomatoes instead of stewed. I seasoned the chicken with the south's creole staple seasoning, Tony's. I seasoned liberally. I did everything it asked above except for the fresh mushrooms, 2 jalapenos, okra, 3 stalks of celery, and added 2 whole cloves of garlic(along with the minced) and added chicken broth to make it a bit like a soup. It came out AMAZING, I added lots of Tony's and Tabasco sauce to taste throughout the way.
This is really a "Season to Taste Recipe"
Next time I will Omit the mushrooms, add three more jalapenos, one more bell pepper, 6 stalks of celery, the OKRA, an extra onion, two more pieces of chicken, and the diced(instead of stewed) tomatoes along with the broth that I added last time.
It comes out almost like gumbo( not really, but I made mine like a soup to serve with rice) so maybe even adding some sausage to it will be a hit!
1 user found this review helpful
Nov. 18, 2013