Crockpot Chicken Fricassee !

Well, this is “sort of” a crockpot recipe.  A portion of the prep has to be done in a skillet, but after that, it’s all downhill.

Fricassee means “stewed in it’s own juice”, essentially.  And this recipe really couldn’t get much simpler, or more delicious.  This is one of those classic “rice & gravy” dishes of Cajun country.

 

When I took my first bite of this dish after making it, I thought, “I’ve had this before.”  Which essentially means that I nailed it, because I’d never made it before—and that means someone made it for me.  Someone born & raised in Southern Louisiana who learned it from their momma.  Well, I learned it from a cookbook, but at least now I know whoever wrote the cookbook knew a thing or two.

 

Ingredients:

2 lbs boneless, skinless chicken thighs, excess fat trimmed & discarded

black pepper

cajun seasoning

flour

2 tbsp light butter

1 cup finely chopped onion

1 cup sliced green onions (or 1 tbsp dried chives)

1 bay leaf

1 tbsp minced parsley

1/2 tsp thyme

1 tsp garlic powder

1 tbsp Worcestershire sauce

2 cups low sodium chicken broth

 

Directions:

Season the chicken thighs* liberally with black pepper & cajun seasoning and dredge in the flour until fully coated.  Shake off any excess.  Melt the butter in a large skillet over medium-high heat, and quickly saute the chicken until medium brown on both sides.

 

Transfer the chicken to the crockpot.  Drop the onions into the pan, cook 1 minute, and then scrape into the crockpot along with any gradoux (aka the browned bits) into the crockpot.

 

 

Add all the remaining ingredients to the crockpot & give a quick stir to mix.

 

 

Cover, and cook for 3.5 hrs on High, or 8 hours on Low (we went with the former option---started it cooking before church on Sunday and it was ready by 1pm).

 

 

As you can see, the meat just falls apart after it’s been stewing.

 

Serve over brown rice (4 cups cooked [2 cups uncooked] will be enough for what this recipe makes.)

 

NOTE: Every time i tried to type the word "thighs" in this post, I first wrote "things". So, sure... you know...season your chicken things. :D

Shared on 33 Shades of Green's Tasty Tuesdays