Since this blog is mostly just me saving recipes in blog form, you (if there is a you out there) may have noticed that I usually don't even bother with pictures. I don't know, crock pot cooking tastes awesome, but the presentation isn't the best. That doesn't deter me though :)
So my husband (I have a husband now!) and I stumbled upon this drunken cajun chicken recipe when we were craving Cajun. Last time we ate at our favorite local place, we theorized how we could do it in the crock pot. And this recipe helped! The best part was surely the next day when we used the leftovers as the filling between Texas toast for some delish sandwiches. Leftovers have never tasted so good, I promise! So here it is, in case that link ever goes bad:
- 4 pieces Chicken Breast
- 2 cans (15 Oz. Can) Stewed Tomatoes
- ¼ cups Olive Oil
- 12 ounces, fluid Beer (I Used Light Beer But Any Will Work)
- 2 teaspoons Cayenne Pepper
- 1 teaspoon Paprika
- 1 teaspoon Black Pepper
- 1 teaspoon Crushed Red Pepper
- 1 teaspoon Chili Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Thyme
- 1 teaspoon Basil
- 2 whole Bay Leaves
Admittedly a lot of stuff, but you probably have most of it in your spice cabinet/pantry already.
Here's what you do:
- Mix all the seasonings together.
- Coat the chicken breasts with the seasonings.
- Place in the slow cooker.
- Add in beer, stewed tomatoes, olive oil, and any extra seasonings that are left (if any).
- Stir around a bit.
- Cook on low for 5-7 hours.
- When finished, shred the chicken with 2 forks and serve over white rice!
THAT IS IT. It is crazy. And good. And crazy good. I did also add some tabasco on mine because I am a crazy person and heat appeals to me. I made my brother-in-law's collard greens to go with it and it was delish. I put too much red pepper in those, just to remind you about my crazed spice enjoyment.
What it cost me: Right around 20 clams. For two plus nights of dinner, I'll take it.
