Saturday, July 13, 2013

crock pot chicken creole

I love my crock pot! If it were a man, I'd leave Ed for him. It makes my life so easy. 20 minutes in the morning, and then dinner is ready for me when I get home. The only downside? You still have to wash it later. Maybe that's what I'll invent. A self-cleaning crock pot.
This crock pot recipe takes a small amount of prep time. This step is just to get a little crusty crust on the outside of the chicken for flavor, texture and thickening. Seasoned flour on the chicken legs is step one.
Fry the legs, just for 2-3 minutes on either side, just to crust up the outside. You don't want to cook them through.
Canned diced tomatoes, bell pepper, celery, onion and garlic are on the bottom.
Thyme, cayenne pepper, paprika, pepper, salt, garlic powder, onion powder and celery salt make up the seasoning along with bay leaves and liquid smoke. Pour it all over the chicken legs and veggies along with some chicken broth.
Say goodbye... you'll see it later!
Hello there! Just 6 hours later, and here it is! Just begging for some white rice. And a cold beer. You'll love it.
Crock Pot Chicken Creole
6 chicken legs
2 stalks celery, chopped
1 medium onion, chopped
1 green pepper, chopped
1 15 oz can diced tomatoes
3 cloves garlic, minced
2 cups cooked white rice
2 cups chicken stock
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery salt
10-12 drops of Liquid smoke, hickory or applewood
1/2 cup flour
1 teaspoon All seasons salt
2 Tablespoons olive oil

Preheat olive oil over medium high heat in a saute pan on the stove top. Combine together All seasons salt and flour in a shallow bowl. Dredge chicken legs through seasoned flour and fry in preheated oil for 3-4 minutes on either side, until crispy. Meanwhile, combine together thyme, cayenne, bay leaves, salt, pepper, garlic powder, onion powder and celery salt in a small bowl. Place onions, peppers, celery and diced tomatoes with juice into the crock pot. Place cooked chicken legs on top and cover with spices and Liquid Smoke. Pour in chicken stock. Cover and cook on low in the crock pot for 6-8 hours. Serve with cooked white rice and enjoy!