The only thing I changed is adding more celery (as much as the bell pepper, for the correct "trinity" ), 6 breasts, and a cup of chicken stock. Incredibly easy and tasty, the whole family loved this. Pro tip: it makes AWESOME omlette filler with a bit of cheddar cheese.

very good and flavourful! I used the creole seasoning also found on this site, and then added 3tbsp of it to this recipe (as per others suggestions). Family loved it and will be making again.

It was ok, nothing to write home about.

My husband LOVES this recipe. I've converted it from crockpot to oven and used a homemade seasoning instead of store bought. The creole seasoning I used was by JOSLYN here on AllRecipes: http://allrecipes.com/recipe/creole-seasoning-blend/detail.aspx I layered in my pot as follows: chicken - 1 tbsp seasoning sprinkled over top - vegetables - 1 tbsp seasoning, repeat until ingredients used up or pot is full. For crockpot conversion, I used my cast iron dutch oven covered at 325F for 2 hours. Worked beautifully.

Let me start by saying that YUCK is not exactly constructive criticism and the ratings and reviewers should be a little "nicer" than that. This recipe was very very good. Yes, I would have preferred if even a "ballpark" amount of creole-style seasoning was given, but spices can always be added afterwards if not spicy enough for your taste. And "spice" tastes are extremely personal. I only used 1/2 of the jalapeno (which was about 3" long) and that was more than enough for us. My husband liked it very much and asked that I make it again, so there's a good recommendation. I really didn't change anything out; substituted a yellow pepper for the green because the yellow one was on it's last leg and needed to be used. I didn't have any egg noodles, so I served it over penne. Had about 1 helping leftover and tossed the noodles in with the creole and it was wonderful for lunch the next day! I only used two breasts, but kept the other ingredients the same, and I cut the breasts up a bit before tossing in the crock pot. I'd highly recommend this recipe. There's not a YUCK factor in it! It's easy to make, high in protein, low in carbs and sodium, taste great today and tomorrow. What more could you ask for? Thanks for submitting Mary; you've got a winner here!

I love cajun food. This is a great recipe. However, next time I will use hot sausage instead of chicken to maximize the cajun flavor! I also substituted canned japapenos as I did not have fresh and two cans of tomatoes to prevent dish from being too dry.

This was a terrific, quick, weeknight recipe. I put this together in about 15 minutes and let it go on low about 10 hours before serving over rice. I used Zatarran's creole seasoning sprinkled over the chicken, and added 4 sliced links of andouille sausage over that. Topped with the veggies and tomatoes, and added a cup of caldo de tomate/pollo broth, and more Zatarran's over that. I took the chicken out about 6 hours into the cooking time and shredded. Next time I make this I think I'll add some tomato paste, I would have liked a little more thickness/tomatoey taste to the broth. Overall, a very tasty dish and a definite do-over. Thanks for sharing your recipe with us!

YUM!!!! I pretty much folllowed the recipe. instead of canned mushrooms i used pre-packaged sliced mushrooms & i added a 8 oz can of rotel zesty tomato & green chili sauce.YUM!!!!! The chicken was so tender & flavorful.

I thought this recipe was just okay. Nothing spectacular. Kinda plain. Not sure what was so "creole" about it. i did give it 3 stars after i added a lot more creole and cajun seasoning, black beans, and rice. Don't think I'll bother again though.

Love this recipe. I did use thighs since that's what I had and I forgot to add the mushrooms. Other than that, followed the advice of others and added some chicken broth. Served with brown rice and sauted cabbage. Next time will probably add a bit of Tabaco as well.