Cajun Slow Cooked Whole Chicken Recipe 39

SLOW-COOKER CAJUN-SEASONED CHICKEN

Steps:

• In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Add bell pepper, onion and celery; cook 2 to 3 minutes longer or until crisp-tender. With slotted spoon, spoon bacon and vegetables into 3 1/2- or 4-quart slow cooker.
• Sprinkle chicken thighs with 1 teaspoon of the Cajun seasoning; place in same skillet. Cook chicken 4 to 5 minutes, turning once, until browned on both sides. Arrange chicken and any remaining drippings over vegetables in slow cooker. Pour tomatoes over chicken. Stir in remaining teaspoon Cajun seasoning.
• Cover; cook on Low heat setting 8 to 9 hours.
• About 30 minutes before serving time, cook rice in water as directed on package. Serve chicken and sauce over rice.

CROCK POT CAJUN CHICKEN

Steps:

• Combine all of the herbs and seasonings to form a rub.
• Remove neck and giblets from chicken if necessary and save for another use.
• Rub chicken on all sides with seasonings and set aside.
• Rinse and scrub potatoes. Place in the bottom of slow cooker and add the water.
• Place chicken on top and cook on low for 6-7 hours.

CAJUN SLOW COOKED WHOLE CHICKEN RECIPE - (3.9/5)

Steps:

• Mix all the dry ingredients to make a rub Stuff the chicken body cavity with half an onion and 5-6 cloves of garlic Liberally rub chicken with Cajun seasoning Inject creole butter into breasts, thigh and drumsticks Tie legs together with cooking twine Place in slower cooker breast side up, and cook on high for 2 hours, the on low for 5-7 hours, util internal chicken thermometer pops.

CROCKPOT WHOLE CHICKEN

Steps:

• Place the onion, carrots and potatoes in the bottom of the slow cooker. Arrange them in a single layer as much as possible.
• In a small bowl, stir together the spice rub ingredients: paprika, garlic powder, onion powder, dried oregano, dried thyme, salt and pepper.
• Place the chicken in a baking dish to catch any excess juices. If there is a bag of innards in the cavity of the chicken, remove it and discard. Drain out any liquid that may be in the cavity.
• Pat the chicken dry with paper towels. Loosen the skin around the breasts. Rub the olive oil and then the spice rub over the chicken, rubbing some of the seasoning under the skin on the breasts if possible.
• Place the lemon pieces and fresh rosemary or thyme sprigs in the cavity of the chicken. Optional: tie the legs together with kitchen twine.
• Place the chicken on top of the vegetables in the slow cooker, breast side up. Cover and cook on high for 4-5 hours, until the chicken registers at least 165° F in the thickest part of the leg, not touching the bone. Avoid opening the slow cooker lid during the cook time, as this can cause too much heat to escape the slow cooker.
• You can serve the chicken and vegetables as is, or use the following steps to brown the chicken and vegetables and make a gravy.