Chicken Sauce Piquant (Slow Cooker)

Submitted by gailanng

"Inspired for Joe Simmers, Creole Slow Cooking (NOTE: you can add about 1/2 teaspoon sugar when adding the tomatoes to sweeten the sauce.)"

 

• Ready In: 7hrs 45mins
• Ingredients: 15
• Serves: 6

ingredients

• 3 lbs boneless skinless chicken thighs
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon white pepper
• 1⁄4 teaspoon cayenne pepper
• 1⁄3 cup olive oil
• 1⁄4 cup flour
• 2 cups chopped onions
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1 tablespoon garlic, minced
• 1 fresh jalapeno pepper, minced
• 1 cup canned crushed tomatoes
• 1 (14 1/2 ounce) can diced tomatoes
• 1⁄4 teaspoon Tabasco sauce or 1/4 teaspoon sriracha asian garlic sauce

directions

1. Cut the chicken thighs into strips, approximately 1-inch by 2-inches. Combine the salt and three peppers; season the chicken strips and set aside.
2. In a large, heavy bottom saucepan, heat the olive oil over high heat. Whisk in the flour and cook, stirring constantly, to make a light-to-medium brown roux, about the color of peanut butter or a little lighter. Immediately add the chopped onion, bell pepper and celery; reduce the heat to medium-high and cook 5 minutes, stirring often. Stir in the minced garlic and jalapeno; cook 1 minutes.
3. Transfer the mixture to the slow cooker and add the crushed tomato, diced tomatoes, Tabasco sauce and the seasoned chicken strips. Stir to mix, cover and cook on HIGH for 3 1/2 hours or LOW for 7 hours. Serve over rice.