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Chicken Creole with Rice

Chicken Creole with Rice

This slow cooker dish is loaded with chicken, vegetables, and rice. If you brown the chicken and saute the vegetables the night before, this can easily be put together in the morning to be ready in time for dinner.


  • Serves: 6
  • Prep Time:
  • Cook Time:
  • 6 bone-in, skinless chicken breasts
  • 1 tbsp (15 mL) canola oil
  • 1 cup (250 mL) green pepper(s), diced
  • 1 cup (250 mL) onion(s), diced
  • 1 cup (250 mL) celery, diced
  • 1 cup (250 mL) carrot(s), diced
  • 2 cloves garlic, minced
  • 1 can canned diced tomatoes
  • 2 tbsp (30 mL) brown sugar
  • 3 whole cloves
  • 1/4 tsp (1.25 mL) black pepper
  • 1/2 tsp (2.5 mL) thyme
  • 1 tsp (5 mL) paprika
  • 1/4 tsp (1.25 mL) hot pepper sauce
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1/4 cup (60 mL) tapioca starch
  • 1 cup (250 mL) long grain brown rice , dry
  • 1/2 cup (125 mL) parsley, fresh, minced


  1. Heat oil over medium-high heat in a large non-stick skillet. Add chicken to skillet. Brown chicken on all sides. Transfer to bottom of slow cooker leaving oil that remains in bottom of pan.

  2. Add diced greens pepper, celery, onions, carrots and minced garlic to skillet and sauté over medium-high heat until softened and slightly browned. Puree the canned tomatoes. Mix tomatoes together with brown sugar, whole cloves, black pepper, thyme, paprika, hot pepper sauce, Worcestershire sauce and tapioca and pour over chicken. The tapioca will thicken the sauce as it cooks.

  3. Cook on low for 6-8 hours until vegetables are tender, sauce is thick and chicken is cooked through and reaches a minimum of 165°F (74°C) (this could be shorter or longer depending on your slow cooker).

  4. Cook rice in unsalted water according to package directions.

  5. Remove chicken from slow cooker. Add cooked rice to sauce and stir. Top with cooked chicken breasts and garnish with fresh chopped parsley.

Creoles were descendents of aristocrats who emigrated directly to New Orleans from France. They developed a new cuisine with French and Spanish influences combined with local foodstuffs. Creole cooking relies on the trinity of equal parts of bell peppers, onions and celery and it is commonly used to flavor soups, stews, and sauces.

Tapioca is a starch from the root of the cassava tree Native to both South America and the West Indies. It isn't traditional in a Creole but it imparts very little flavour and works well to thicken sauces in the slow cooker.

Nutrition Info

  • Per 540 g serving Amount
  • Calories 440
  • Protein 50 g
  • Fat 7 g
  • Saturated Fat 1 g
  • Carbohydrate 43 g
  • Fibre 4 g
  • Sugar 13 g
  • Cholesterol 115 mg
  • Sodium 500 mg
  • Per 540 g serving % Daily Value
  • Potassium 26
  • Calcium 8
  • Iron 15
  • Vitamin A 110
  • Vitamin C 100
  • Vitamin B6 77
  • Vitamin B12 38
  • Folate 18
  • Magnesium 41
  • Zinc 26

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