This Small Slow Cooker Creole Chicken is made with tender chicken breasts, aromatic vegetables, and a warm kick of Creole seasoning, this dish simmers into a hearty, comforting meal that tastes like it took all day—without the work. It’s perfect for a fuss-free dinner that still delivers on taste. A quick broil adds depth, while the slow cooker handles the rest. Just serve it over rice and dinner’s done!
Why I Love This Recipe
This chicken creole recipe is a go-to for so many reasons. It’s packed with Louisiana-style flavor and only takes a few minutes to prep. I love how the slow cooker brings everything together into one a rich tomato stew, with the chicken so tender it shreds effortlessly. It’s a great way to use leftover tomatoes and tomato paste.
More small cooker chicen recipes to try and my Slow Cooker Moroccan Stew and this Small Batch Tuscan Tortellini
Ingredients
- Chicken: Boneless, skinless chicken thighs are the best choice for this recipe. They have rich flavor and stay juicy and tender after hours in the slow cooker—perfect for shredding right before serving.
- Tomatoes: Fresh tomatoes work beautifully here and help cut down on waste, especially if you’re only cooking for one. However, canned diced tomatoes can be used in a pinch—just be mindful that you may not need the whole can.
- Tomato Paste: Tomato paste in a tube is a game changer! It lets you squeeze out exactly what you need and save the rest for another recipe—no more half-used cans languishing in the fridge.
QUICK TIP: When buying green peppers and onions, dice and freeze for using in soups and stews and other slow cooker recipes.
In general its a mix of onion, garlic, bell pepper, paprika, basil, and thyme. I think each brand has their own slightly different mix. For my Chicken Creole recipe, I used the Tony Chachere’s brand which also includes brown sugar.
No, searing in a pan or broiler helps to deepen the flavor, but its not required.
Steb-by-Step Photos: Slow Cooker Creole Chicken
Below you’ll find step-by-step photos that match the instructions in the recipe card. Each photo is numbered to guide you through the process or just want to see how things should look, this section is for you!
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Ingredients
Method
- Season the chicken with salt, pepper, and paprika.Place chicken breast on a small baking sheeting and broil for about 10 minutes, or until browned.
- Place the chicken on the bottom of a 2-quart slow cooker.
- Add the onion, celery, green pepper, tomatoes, tomato paste, creole seasoning, thyme, tapioca, and mushroom over the chicken.Cover the slow cooker and cook on low setting for 4-5 hours.
- Shred the chicken with a fork and stir to mix.
- When ready to serve, prepare the instant rice and serve.
Nutrition
Notes
- Two chicken thighs can be substituted.
- The cornstarch is used to thicken the sauce.
Tried this recipe?
Let us know how it was!Serving Suggestions
This Creole Chicken is delicious served over a warm bed of fluffy white rice, which soaks up all the flavorful sauce perfectly. For a lighter option, try spooning it over cauliflower rice or even cooked quinoa.
Leftovers? They’re just as tasty the next day!
- Creole Chicken Salad: Serve the chilled, shredded chicken over a crisp green salad with a drizzle of your favorite vinaigrette for a zesty lunch.
- Creole Tacos: Warm up the chicken and tuck it into soft taco shells with a little shredded lettuce, chopped tomatoes, and a dollop of sour cream or avocado.
- Stuffed Baked Potato: Load up a baked potato with leftover chicken for a cozy, filling meal.