Crockpot Cajun Chicken, Vegetables, and Rice

• Meat

  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 2 cans (14.5 ounces each stewed tomatoes, stewed
  • 1 cup (~1 small green bell pepper, small
  • 1 cup (~1 small yellow onion, small
  • 1 Bay leaf
  • 1/2 cup Celery
  • 1 tbsp Garlic

• Canned Goods

  • 2 cups Chicken stock or broth

• Pasta & Grains

  • 1 cup Rice, white or brown

• Baking & Spices

  • 1/4 tsp Cayenne pepper, ground
  • 5 tbsp Flour, white
  • 1/2 Full tablespoon cajun seasoning

• Dairy

  • 4 tbsp Butter

Found on chelseasmessyapron.com

Description

Directions

• Prepare the veggies (or buy pre-chopped veggies for an even quicker prep)
• Very thinly slice the celery, very finely chop the onion, chop the bell pepper (remove stem and seeds), mince the garlic (or use pre-minced garlic).
• Add to the crockpot. Pour the stewed tomatoes (do not drain) into the crockpot and then add the chicken thighs.
• Pour the chicken stock (more flavor) or broth (or even water with chicken bouillon) into the crockpot.
• Add the cajun seasoning. I use McCormick which is a little more mild than others Ive used so do this completely to taste preference. We like a full tablespoon, but you may like less or more. Always start with less and add more at the end!!
• Add the cayenne pepper, bay leaf, and a generous sprinkle of salt and pepper. (I add about 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper)
• Set to low for 5-8 hours or high for 3-5 hours or until the chicken easily shreds. Every slow cooker is different so watch yours carefully!
• About 45 minutes before serving, place a small pot on the stovetop and heat the pot to medium high heat. Add the butter and whisk until completely melted and frothy. (Margarine doesnt work here.)
• Briskly whisk in the flour, 1 tablespoon at a time, adding slowly. Whisk until smooth in between each flour addition.
• Whisk constantly until a creamy and lightly browned mixture forms (if it clumps youll need to start again). Lower the heat and allow to slightly thicken. Carefully add to the crockpot (it sizzles when added, so do it slowly!)
• Remove the chicken and shred. Return to the crockpot.
• Meanwhile, in the same pot used to make the roux, prepare the rice according to package directions.
• Either add the cooked rice with everything else or serve separately. (I like separately so leftovers dont get soggy)
• Remove the bay leaf, add more cajun if desired, and some salt and pepper. Enjoy!