Friday, March 23, 2018

Slow Cooker Creole Chicken

Not quite a Jambalaya, but this have the same flavors and is pretty warming.

2.5 lb. chicken thighs
Drizzles of olive oil 
1-2 Tbsp BYP N'Orleans Spirit Herb Mix
1 bag vegetable soup frozen vegetables or gumbo soup mix 
1 15 oz can diced tomatoes 
1 cup brown rice 


Add the chicken thighs to the slow cooker. Drizzle a little olive oil over the top. Season with the N'Orlean Spirit seasoning. Add the vegetables over top of the chicken. (Adding them while still frozen is fine!) Sprinkle a little more seasoning over top. Add a few dashes of salt and pepper as well.

Set the slow cooker on low and cook for 8 hours. 
About 1 hour before dinner time, start cooking the brown rice. Cook according to package instructions. (If using instant brown rice, you only need a few minutes adjust start time accordingly!)

Serve Slow Cooker Creole Chicken and veggies over brown rice.

To find any recipe featured this month - use the search box and type: JambMar
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya (JambMar)
   April - Ham & Shrimp Dishes
   May - Bread recipes
   June - Garden Delights
   July - Grilling
   August - Salsa, Corn and Jelly
   September - Squash Dishes
   October - Pumpkin Recipes
   November - Chili

   December - Herbal Cocktails

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