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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: 15 min
Cook Time: 6 hours


6 bone-in, skinless chicken breasts
1 tbsp canola oil
1 cup green pepper(s), diced
1 cup onion(s), diced
1 cup celery, diced
1 cup carrot(s), diced
2 cloves garlic, minced
1 can canned diced tomatoes
2 tbsp brown sugar
3 whole cloves
¼ tsp black pepper
½ tsp thyme
1 tsp paprika
¼ tsp hot pepper sauce
1 tbsp Worcestershire sauce
¼ cup tapioca starch
1 cup long grain brown rice , dry
½ cup parsley, fresh, minced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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.

Helpful Tip

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
Protein50 g
Fat7 g
Saturated Fat1 g
Carbohydrate43 g
Fibre4 g
Sugar13 g
Cholesterol115 mg
Sodium500 mg
Per 540 g serving % Daily Value
Vitamin A110
Vitamin C100
Vitamin B677
Vitamin B1238