Rayann's Southwest Chicken

READY IN: 8hrs 20mins
Recipe by SusieQusie

The original recipe was given to me by a co-worker when I first moved to Texas & has remained my favorite simple chicken dish for 15 years. Rayann's recipe calls for a whole chicken but I just use the breasts. Just add some hot cornbread and, boy hidee, dinner's ready.

Top Review by Chef Kate

This is a great stew. I really wanted to make itand since I have no crock pot, I figured, people in Texas cooked before there were crock pots so I should be able to make this in a heavy Dutch oven on top of the stove. I was right--and because I knew SQ swears by this recipe, I made no other changes (except my Lousiana hot sauce is Crystal). Since I was cooking on the the stove, I cooked slowly but still it was ready in maybe an hour and a half. GREAT! Admittedly, I removed the seeds and ribs from the jalepenos (which were mild) and I used mild Rotel (the last of my precious stock, sent from Texas) and I have been informed on good authority that no Texan worth her salt would use those wuss Rotel mild tomatoes. But for a New Yorker, I think I did pretty well--and I do love black eyed peas and okra. My only complaint (a teeny one): I think it could use even more tomatoes and okra. And SQ, what do you think of the idea of substituting hominy for the black eyed peas?

Ingredients Nutrition


  1. Place chicken breasts in crockpot or slow cooker.
  2. Mix paprika, Rotel, Worcestershire sauce & Louisanna hot sauce. Pour over the chicken.
  3. Place onion quarters, peppers & carrots on top of chicken pieces.
  4. Cook on low for 6-8 hours or until the chicken juices run clear.
  5. Add the black-eyed peas & okra, replace lid & cook an additional 45 minutes or until the okra is tender.

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