A breaded and browned whole cut up chicken is slow cooked in a spicy sauce piquant.

Crockpot Chicken Sauce Piquant

Like Shrimp Sauce Piquant, this dish is intended to be a bit spicy, and rightly so! Although a bit different than the stovetop prep, taking inexpensive chicken, a spicy piquant sauce, and a crockpot is a good combination if you ask me. Hands down a winner and I think you will love it too!

Here's how to make it.

Heat 3 tablespoons canola oil in a large skillet over medium high heat. Shake together 1/2 cup of all purpose flour and Cajun seasoning in a zippered bag and toss chicken in the flour mixture.

Brown chicken in batches for about 4 minutes per side.

Transfer to a 6 quart crockpot as it is browned.

Add 1 cup each of chopped onion and bell pepper and 1/4 cup of celery to the skillet; stir and cook for 3 minutes.

Add 2 teaspoons chopped jalapeno, 1-1/2 teaspoon chopped garlic, 1/2 teaspoon of dried thyme and 2 bay leaves; cook another minute. You can use raw jalapeno, but I prefer the milder pickled version, well, mainly because it's always in the fridge!

Using kitchen shears, chop the tomatoes up right in the can and add to the skillet. You'll want 2 (14.5 ounce) cans of stewed tomatoes, undrained.

Add 1/4 cup of tomato paste.

Add in the 1 tablespoon of Worcestershire sauce, 1 teaspoon of granulated sugar, and 1 teaspoon of salt.

Bring the mixture up to a full boil.

Then transfer to the crockpot on top of the chicken.

Cook, covered, on low for 3 hours.

Remove bay leaves, sprinkle with red pepper flakes if desired, serve over cooked rice garnished with chopped parsley. Pass hot sauce at the table.

By the way, you'll probably have some leftover tomato paste for this recipe so be sure to use my tip to preserve the rest!

For more of my favorite slow cooker recipes, visit my page on Pinterest!




Unable to view the printable below on your device? Tap/click here.

Adapted from Sizzling Skillets and Other One Pot Wonders by Emeril Lagasse

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Posted by Mary on October 12, 2011

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Disclosure: I received a free copy of this cookbook from Harper Collins Publishers.

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