Crockpot Chicken and Rice Recipe

Try this Crockpot Chicken and Rice Recipe to get your family interested in Creole cooking. The cuisine of Louisiana is diverse in its ingredients and goes far beyond almost anything "blackened".

This recipe uses chicken thighs, which have the richest flavor and most tenderness of any of the chicken parts.

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Much of Creole cuisine is slow cooked, meaning it gets simmered for hours on a back burner, until meat is falling off the bone and the traditional flavors of peppers, onions and chili have blended.

Save a little money by pulling the skin off yourself. Don't skimp on the peppers and onions, and use a little hot sauce even if you don't like spicy food - you'll find the balance of each ingredient is well developed.

Creole Crockpot Chicken and Rice Recipe

Ingredients

8 skinless chicken thighs
1/2 pound Italian sausage
1/2 pound cooked ham
2 large onions, chopped
2 large green bell peppers, seeded and chopped
1 can (16 ounces) diced tomatoes
1 can (6 ounces) tomato paste
1 cup long grain rice
2 cups chicken broth
1/2 tablespoon Louisiana-style hot sauce, such as Frank's
Kosher salt and ground black pepper

Directions

Bring the chicken broth to a boil and add the white rice. Lower the heat to a bare simmer, cover the pot and cook the rice for 20 minutes.

Remove the Italian sausage from the casing and cut into 1 inch pieces. Dice the ham into 1 inch cubes.

Season the skinless thighs with the kosher salt and black pepper. Lay them in the bottom of a crockpot and add the chopped peppers and onions.

Stir together the canned diced tomatoes and tomato paste. Add the hot sauce and pour the mixture over the chicken and vegetables.

Cover the pot and turn on low. Cook for 4 to 5 hours. Mix together the cooked rice with the sausage and ham. Add this mixture to the crockpot and turn the temperature to high.

Cook for 30 more minutes until the sausage and ham are heated through.

Food For Thought - If you don't like the idea of dealing with bones, you can use boneless chicken thighs with the skin removed. You can use boneless skinless chicken breasts as well if that is your preference.

On Your Own - Jazz this recipe up a little with one of the Cajun seasonings available in the spice aisle, and toss in 3 large cloves of chopped garlic.

Good To Know - If you don't want to mix the cooked rice with the Creole chicken, just add the sausage and ham to the pot and serve the rice on the side.

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