Crockpot Chicken Gumbo

It would have been nice if I as able to post this before Mardi Gras rather than after, but better late than never, especially with a recipe this easy and tasty. This meal is fast becoming a family favorite as I have made it three times in a month and a half. I hope that your family enjoys this too.



Crock Pot Chicken Gumbo

2 pounds of boneless skinless chicken thighs, cut into bite sized pieces

1 large onion, diced

2 stalks of celery with leaves, diced

1 green bell pepper, diced

1 24 ounce can of diced tomatoes, partially drained

1 box of chicken broth

3-6 tablespoons of Creole seasoning

Cooked white rice

Combine all ingredients but rice in a crock-pot and cook on low for 4 to 6 hours. Serve over white rice. Enjoy.

Chicken Stew/Cassoulet

I love the flavors that go into the traditional french cassoulet, but I never have all the pork products needed to make it, so instead I play around and today is no exception. Chicken and prosciutto are the meats today, and while I have no served it up yet, the smell in the house is wonderful to all expect the almost six year old.



Chicken Cassoulet



1 3 lb package of boneless skinless chicken breasts

1 large can of diced tomatoes

1/2 lb of prosciutto, browned

2 small onions, diced

2 carrots, diced

2 tablespoons of diced celery leaves

8 sprigs of thyme

3 cloves of garlic, smashed

1 box of chicken broth

1 can of great northern beans, rinsed and drained



Take all ingredients and place in a crock pot, cook on low for about 6 hours or until chicken is falling apart. Serve in a bowl with crusty bread and a nice white wine, enjoy.