Recipe, Uncategorized

Chicken Etouffée…Crock-Pot Edition

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Being a busy mom who is always on the go, I use my crock-pot almost daily. It allows me to have a healthy meal for my family, easy clean up and allows for more quality family time. This Chicken Etouffee is the perfect meal especially during this time of season. Those that do not like spicy foods will like it without hot sauce, so I recommend adding the hot sauce to your individual bowl.

What you’ll need:

8 tbsp butter
8 tbsp flour
6 chicken breast
2 cups chicken broth
2 cup onion, diced
1 cup celery, diced
1 cup bell pepper, diced
8 cloves garlic, minced
2 tsp thyme
1 14-ounce can diced tomato, not drained
2 tbsp Worcestershire sauce
Hot sauce to taste
Salt and pepper to taste

1 – In medium sauce pan, melt butter over medium heat. Once melted, sprinkle in flour while whisking and let simmer about 10-20 minutes, until it turns copper in color. Make sure to whisk every now and then to prevent burning.

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2 – In crock-pot had chicken broth, onion, celery, bell pepper, garlic, thyme, diced tomato, Worcestershire sauce, chicken and salt and pepper.

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3 – Once the butter/flour mixture (roux) is done, add a little of the crock-pot mixture and whisk. Then add this back to crock-pot. This will prevent lumps 🙂

4 – Cook on medium for 6-8 hours or high for 4-6 hours.

When you are ready to serve add in hot sauce to taste and serve over white rice. Crusty bread is good to have to soak up those juices! I look forward to hearing your results after making this. Enjoy 🙂


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