Total Time: 8 1/2 HoursSlow Cooker Cajun Chicken
- 3 slices bacon, cut up
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 1/4 pound boneless skinless chicken thighs
- 2 teaspoons Cajun seasoning
- 1 can (14.5 ounces) diced tomatoes, undrained
In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Add bell pepper, onion and celery; cook 2 to 3 minutes longer or until crisp-tender. With slotted spoon, spoon bacon and vegetables into 3 1/2 or 4 quart slow cooker.
Sprinkle chicken thighs with 1 teaspoon of the Cajun seasoning; place in same skillet. Cook chicken 4 to 5 minutes, turning once, until browned on both sides. Arrange chicken and any remaining drippings over vegetables in slow cooker. Pour tomatoes over chicken. Stir in remaining teaspoon Cajun seasoning.
Cover; cook on low heat setting 8 to 9 hours.
I used chicken breasts instead of thighs in this recipe. I also used red pepper instead of green pepper.
I had always read that you need to make sure that your slow cooker is at least 3/4 full. I think that is why I didn't end up liking this quite as much-mine was a little under 1/2 full.
2/5 stars. This was definitely edible, and nothing was necessarily bad about it. I just didn't particularly enjoy it. The tomato was too strong for my taste. If we had more leftovers, I would've made burritos out of them!