Recipe by Hilary
I discovered this one a few weeks ago. I started out trying to make chicken and rice and ended up with this. It is very tender and very good. An excellent make-ahead dish for summer. All the work is done before the crock pot is even warm. This is excellent for fajitas, pasta salads, chicken salad, soup, added to beans and rice, just laying on bread for chicken sandwiches, or just eating cold.
Top Review by susan...
I really enjoyed this recipe. Since I cook for just myself, a whole chicken would be just too much chicken for me and so I used two boneless-skinless chicken breasts. Also, I used a yellow onion (chopped) instead of green onions and a red bell pepper because I prefer red to green bell peppers. I will definitely use this recipe again with just one minor change: I think chicken broth will work better for me instead of water because of the small amount of chicken I cook, i.e., two boneless-skinless breasts vs. a whole chicken. Thank you for posting this easy recipe â€“ it was so nice to come home to cooked chicken that was ready to go.
- 1 chicken (in any quantity, size, shape. usually 2-4 lb.)
- cajun-louisiana seasoning blend (Any brand, i.e. Tony Chachere's)
- to taste lemon pepper
- 1 dash salt
- bell pepper
- celery, Thinly-sliced
- carrot, Thinly-sliced
- green onion, Thinly-sliced
- garlic, Thinly-sliced
- water (to cover chicken)
Directions See How It's Made
- If using thigh portions or a cut up fryer, etc, remove all skin and as much fat as possible. I boil the skins with garlic for the dog.
- There is no need to bone the chicken.
- Put about 1/4 inch water in the slow cooker.
- Rinse the chicken well, getting into the crevices, and sprinkle with the Cajun seasoning on both sides.
- Go easy at first; this is NOT low-salt and it tends to be a little spicy.
- I start immediately placing the chicken in the slow cooker.
- I rinse one piece, season both sides, and layer it in the pot. When you are done seasoning all the chicken (I generally do 2-3 lbs in a batch; less is not worth the time), cover the pot and let the chicken stand for 30 minutes.
- At the end of that time, cover the chicken fully with water (don't skimp) and set the cooker on "Low." Cooking time is up to you.
- A minimum of 8-10 hours is what I recommend. I usually set the chicken cooking in an afternoon, and let it cook overnight. Often it will cook for 12-24 hours.
- This is an excellent dish for those of us who never learned to properly debone a chicken ;) At the end of the cooking time, merely pull out the chicken pieces and separate the bones from the meat. It will literally fall apart. Save the broth for adding to mashed potatoes, gravy, rice or soup.
- You will have a good deal of chicken here. Separate into smaller portions and freeze.