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: Jul. 24, 2007

This chicken is wonderful and tender. I did as some suggested and added sliced real mushrooms instead of canned and added some chicken broth and tomato paste. I can't keep my spoon out of the pot! Is it dinner time yet?

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Reviewer:

Mommy2Six

Reviewed: Jul. 19, 2007

I tried the suggestion of using the Rotel tomatoes and chilies. It gave the dish a Mexican flavor. It didn't taste like Creole at all so beware.

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Reviewer:

Lilly

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Jun. 11, 2007

My family enjoyed this recipe. I put in more chicken than the original recipe, but it worked out fine. I also added more spice, since that is my nature here in South Louisiana. It was a worthy dish, that I will do again!! Thanks!

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Reviewer:

Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

Reviewed: May 24, 2007

This was delicious. I added 2 cups chicken broth near the end to give it more broth. The blend of vegetables make this a very tasty dish - definitely a keeper!

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Reviewer:

Cat B

Reviewed: May 16, 2007

This was a very good meal. I did what others suggested and added half a can of tomato paste. I also added some chicken broth to the paste to dissolve it some. I served this over rice, it was excellent. Such an easy meal.

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Reviewer:

bethanylea20

Cooking Level: Intermediate

Home Town: Maryville, Tennessee, USA

Reviewed: Apr. 23, 2007

I followed the suggestions posted by kado on 3/29/06 and we absolutely loved it! Served with white rice and zesty corn (corn with the green and red peppers in it, so therefore I didn't put green peppers in the crock pot). My husband and I mixed ours up in a big bowl, the kids kept it separated, but all said it was delicious! This has a designated place in our family menu!

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Reviewer:

J. Smith

Reviewed: Apr. 19, 2007

Made the recipe with minimal additions (1 can of vegetable stock just to make it soupy) and it was absolutely fabulous--a spicy, yummy, healthy chicken vegetable soup. Served over whole wheat rotini. It's so nice to see healthy recipes on here for a change!

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Reviewer:

beizy

Reviewed: Apr. 12, 2007

This was tasty. I've made it twice. Next time I would like to add Rotella to it as suggested by another reviewer. It's so nice to just throw it all in the crockpot and come home to a hot, tasty meal.

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Reviewer:

Julie Quinlan

Reviewed: Feb. 20, 2007

We really enjoyed this recipe. I made just to the directions except for a bit more jalapeno and served them whole over a bed of rice. They devoured it. the package of breasts I used had 5 in it and there are 3 of us. I took the 2 remaining checken breasts and shredded them. Then I added a package of frozen gumbo vegetables and some egg noodles and made an abslutly wonderful soup. I love recipes like this! thanks so much!

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Reviewer:

LREYNAL

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Wills Point, Texas, USA

Reviewed: Feb. 18, 2007

Saved this recipe for several months waiting for the right time to introduce it to friends. I was certain it would be a hit (without honing), and it didn't disappoint at our monthly get together feast. thanks very much.

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