Wednesday, December 5, 2007

Slow Cooker Chicken Creole

  • 4 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • Creole-style seasoning to taste
  • 1 (14.5 ounce) can stewed tomatoes, with liquid
  • 1 stalk celery, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 (4 ounce) can mushrooms, drained
  • 1 fresh jalapeno pepper, seeded and chopped


  1. Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
  2. Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.

This seemed easy enough. Some veggies, some chicken, some spice. And it was super easy to make. I didn't even dice--I put it all in my food processor; how I love that thing.

The house smelled fantastic; I was really looking forward to liking this. I also made some McCain's American style potato wedges as a side. We really like those buggers, and I have yet to make roasted potatoes on my own.

So we open up the crock pot. I cooked on high for 5 ish hours--perhaps that was part of the problem. The chicken looked--weird. It was fork tender (Looking at the picture on the website shows that the chicken should be shredded, I suppose before serving), which is wonderful. It was just too dry, we couldn't take it. Into the trash it went.

But boy were those potatoes good. ;)

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