Saturday, April 16, 2016

Shredded Chicken Week: Slow Cooker Cajun Chicken and Rice





Well Shredded Chicken Week has come to an end and we are going out with a bang!

I love spicy food.  Growing up in Southern California I've been exposed to spice through Mexican food with different types of chilis.  Nothing better than a good salsa, or a dish made with spicy peppers.  Spicy doesn't have to mean heat, although in a lot of cases it does.  But having that kick of spice in your food livens up your palette and your life!




The Easy Shredded Chicken I made earlier in the week can be used into soooo many dishes that we haven't even touched upon.  How about enchiladas, quesadillas, flauta, or taquitos?  You can add them to soups, stir frys, lettuce cups, wraps, and sloppy joes.  Make BBQ chicken sandwiches or a Mediterranean quinoa salad.  The ideas are endless.




Today's recipe is about spice and ease of cooking.  Yes, another slow cooker meal is on the horizon. This one is Cajun style and I love the blend of flavors from the bell peppers and the cajun seasoning. It does have red pepper flakes for a little heat but you can certainly adjust that to your family's taste.  Slow Cooker Cajun Chicken and Rice is the perfect meal the whole family will love. 

This is another dump and go meal that only needs about 4 hours of cooking on low.  Again I used my favorite multi cooker, the Breville Risotto Plus, it saute's, steams, is a slow cooker, and a risotto maker.  It's just awesome!  But you can do this in a regular slow cooker, you don't need anything special here.  




Kitchen Note: I made the rice separate from the other ingredients as I find it doesn't cook all that well in a slow cooker.  (some rice is left crunchy!)  Plus rice has a tendency to soak up all the juices, so leaving it separate allows for better leftovers!

Enjoy!


    Slow Cooker Cajun Chicken and Rice

serves 4

1 cup celery, sliced 
1 cup yellow onion, diced 
1 orange bell pepper, diced 
1 tablespoon minced garlic 
1 can (14.5 oz) stewed tomatoes, undrained 
1 can (14.5 oz) diced tomatoes, undrained 
1 cup low sodium chicken broth 
1 tablespoon cajun seasoning 
1/4 teaspoon red pepper flakes 
1 bay leaf 
1 tsp salt 
1/2 tsp ground black pepper
3 cups shredded chicken breast (cooked) 
1 cup long grain rice 

Add cut vegetables to the slow cooker. Add the garlic, tomatoes, broth, cajun seasoning, red pepper flakes, and bay leaf. Cook on low 4 hours. 

About 30 minutes before serving, add the shredded chicken to the slow cooker. Meanwhile, on the stovetop in a medium saucepan cook rice according to package directions. Remove the bay leaf, test for seasoning and serve over hot cooked rice.


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