|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||57%|
|Saturated Fat 18g||91%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These crock pot chicken breasts get their flavor from Creole seasonings and a creamy sauce. Onions, bell pepper, and celery get together with bacon to add flavor to this tasty chicken dish. Some cream or milk is stirred into the sauce near the end of cooking time, making a flavorful "gravy" to serve along with the chicken.
Serve the chicken and creamy sauce with rice or pasta or with roasted potatoes. Add a steamed vegetable or a salad, and you have a complete meal. It's an excellent family dish, and the slow cooker makes it practically effortless.
The onions, bell pepper, and celery make up the "holy trinity," a trio of aromatic vegetables (a variant of the classic French mirepoix) associated with Cajun and Creole cooking.
- 3 tablespoons butter
- 1 bunch green onions (6 to 8, with most of the green part) or 1 cup chopped yellow onions
- 1/4 cup chopped red or green bell pepper
- 1 rib celery, diced
- 2 strips thick cut bacon, diced
- 4 tablespoons flour
- 3/4 cup chicken broth, preferably low sodium
- 1 to 2 tablespoons tomato paste
- 1 teaspoon Creole or Cajun seasoning*
- 4 boneless chicken breast halves or about 1 to 1 1/2 pounds of chicken tenders
- 1/4 to 1/2 cup cream, half-and-half, or milk
Melt the butter in a saucepan over medium-low heat. Add the onions, bell pepper, celery, and bacon. Cook, stirring, for 4 minutes. Add the flour and continue cooking for about 3 minutes longer, stirring constantly. Add the chicken broth and cook until thickened. Add the tomato paste and Creole seasoning; blend well.
Arrange the chicken breasts in the slow cooker.
Spoon the sauce mixture over the chicken breasts.
Cover and cook on low for about 5 hours, stirring about halfway through the cooking time.
Stir in the cream or milk about 15 to 20 minutes before the dish is done.
Serve the chicken and sauce with hot cooked pasta or rice.
*If the Creole seasoning is salt-free, taste and adjust the seasonings when you add the cream.
This recipe was originally made with just the bacon and green onions. Recent additions include bell pepper and celery, which, with the onions, make up the "holy trinity" you'll find in many classic Cajun and Creole dishes. Feel free to tailor the dish to suit your family's tastes.