I planned for a lazy day of sleeping, playing video games, sleeping, and maybe watch some Archer episodes. I most certainly did not plan to spend hours in the kitchen. But instead of dining out or calling in delivery, I had this spicy creole chicken slow cook all day. The mass quantity of meat is enough to sustain me through a few lazy and cooking free days. Bold and fiery, this easy Slow Cooked Creole chicken will ignite your taste buds with southern flavor and satisfy a desperate hunger.
I also had not planned to face the keyboard.
Except I did, because I had drafted this recipe and let it linger on my hard drive for a few days. And it needs to be shared right now. Some of my recipes are on a blogging hold for a number of reasons. The major reason is that mistakes and typos seem to surface after I let the draft sit for a while. I don’t have a scientific explanation for why this occurs; it’s just some freakish writing phenomenon. Write now and edit later.
A second reason for the hold, is that I often don’t know what to say in my post. Sometimes I’m so blog blanked that I just want to coldly send out the recipe without any pictures or paragraphs. Oh wait. I accidentally did that earlier today through a “premature publish.” Hah.
Even through writing droughts and lackluster thoughts, I would not callously send out a recipe without my pictures or paragraphs. I don’t know how many are entertained or amused with my stories, or if my food pictures get your taste buds all hot and bothered. In any case, I still love writing and snapping pictures. I said to myself at the start of this blog “I wouldn’t mind if nobody reads this but me.” And yes, that sentiment holds true today. But it means a lot to me that you’re still here. <3
Recipes without pictures and paragraphs are just….directions for cooking something. Boring. Recipes with food photography and musings are windows to the blogger’s character and sometimes their very own life. And that’s what’s unique and beautiful with all the food bloggers, both the recipe and restaurant ones. The pictures and paragraphs are what make cooking and restaurant adventures come alive with story and imagery.
And for the sake of cooking, I will of course talk about how awe inspiring this easy creole pulled chicken will feel on your taste buds. Creole naturally implies spicy. Easy Creole means slow cooked and Tony Chachere’s Creole Seasoning.
Tony Chachere’s Creole Seasoning is an all time favorite, introduced to me by a Southern belle with wicked good cooking skills. And it livens up any meat with tantalizing spices. Honestly, seasoning mixtures are convenient and wicked easy. Best of all, a few key seasoning mixtures saves space in your kitchen cupboard. For urban living, kitchen cupboard space is prime real estate.
I am distressed that it’s not on the shelf in all the grocery stores up north. Easy to find down south, and I thought I would never see it again. I missed it so. Fortunately, I unexpectedly and very happily found it…at Marty’s Liquor Store.
The spice blend has salt, red pepper, black pepper, chili powder, and garlic. On the label it’s intended to be used like salt, and “when it is salty enough, it’s seasoned to perfection.”
Can’t get any easier than that.
- 3 lbs Chicken Thighs
- 3 Tablespoons of Melted Ghee
- 2-4 Tablespoons of Tony Chachere's Creole Seasoning
- 2 Tablespoons of Dried Oregano
- 1 15oz can of Tomato Sauce
- 1 Vidalia Onion (or Yellow Onion), coarsely chopped
- 3 Garlic Cloves, minced
- 4 Celery Stalks, cut into 3" pieces
- 1 Red Bell Pepper, diced
- 1 Yellow or Orange Bell Pepper, diced
- 1-2 Tablespoons of Tapioca Flour
- Set the oven to broil and place the oven rack to the highest setting.
- Coat the chicken with about half of the ghee and place onto the baking sheet. Sprinkle about 1 tablespoon of Tony Chachere's Creole Seasoning on both sides of the chicken.
- Broil for about 5-7 minutes until the surface is browned. Flip the chicken over and broil for another 5 minutes.
- Transfer the browned chicken into a crockpot.
- Add the tomato sauce and the rest of the spices. Feel free to add more cajun seasoning for an intense flavor (I used about 4 Tablespoons :) )
- Add enough water to cover the meat and mix.
- Heat a skillet to medium high and add the rest of the ghee. Saute the onion for about a minute. Add the garlic and peppers and cook for about another minute.
- Add the sauteed onion, garlic, and peppers to the crock pot as well as the celery.
- Cover and slow cook on low for about 5 hours.
- Remove the meat with a slotted spoon and shred them with a fork. Return the shredded meat to the crock pot.
- Turn the heat up to high, leave the cover off, and let it cook in the crockpot for another 1-2 hours.
- Optionally add tapioca flour to thicken the sauce.