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Crock Pot Chicken And Rice Creole

Chicken and rice is prominent in Creole cooking and this dish is a perfect example. But you don't have to cook all day. The Crock Pot takes care of everything! 

Course Main Course
Cuisine Creole
Prep Time 25 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 45 minutes
Servings 6
Calories 280 kcal

Ingredients

  • 8 chicken thighs skin removed
  • 4 ounces cooked ham cut into 1-inch cubes
  • 1 large green bell pepper cut into 1-inch cubes, seeds removed
  • 6 green onions cut in 1-inch pieces
  • 1 can 16-ounces diced tomatoes
  • 1 can 6-ounces tomato paste
  • 1/2 pound link sausage sliced in 1-inch pieces, cut diagonally
  • 1 cup long grain white rice
  • 2 cups water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon Tabasco hot sauce

Instructions

  1. Layer the skinless chicken thighs in the bottom of a crockpot. Add the ham, the green bell pepper and the green onions on top of the chicken.
  2. In a small bowl, mix together the canned tomatoes, the tomato paste, salt and the Tabasco. Pour this mixture over the chicken thighs and vegetables.
  3. Cover the slow cooker and turn on low, and cook the chicken for 4 to 5 hours.
  4. A half hour before the chicken is finished cooking, combine the water and rice and bring to a boil. Reduce the heat to a very low heat, cover the pan and steam the rice for 20 minutes. Set the rice aside in the covered pot.
  5. Turn the heat on the slow cooker to high and add the sausage. When it is heated through, in about 15 minutes, add the cooked rice and stir to thoroughly combine.
  6. Serve in heated bowls with extra Tabasco for those who like a little extra heat!