3-4 pounds of chicken thighs
Kosher salt and freshly cracked black pepper
1 (8 ounce) can of tomato sauce
1 cup of classic Coca-cola
2 tablespoons of Zatarain's Big & Zesty Creole seasoning, or
your favorite Cajun/Creole seasoning, to taste
1 teaspoon of dried basil
1/2 teaspoon of garlic powder
1 cup of chopped onion
1/2 cup of coarsely chopped green bell pepper
1/4 cup of chopped celery
1/2 cup of sliced mushrooms, optional
Fettuccine or other wide pasta, cooked al dente
Remove skin from chicken to reduce excess fat if desired.
Season the chicken on both sides generously with salt and
pepper; add to a 6 quart slow cooker. Whisk together the
tomato sauce, Coke, Creole seasoning, basil and garlic
powder. Add the onion, bell pepper and celery and whisk.
Pour over the chicken, cover and cook on low for about 6
hours. Add fresh, sliced mushrooms if desired, in last 10
minutes of cooking. Skim off any excess fat from the top and
spoon some of the sauce into the cooked and drained pasta to
coat, then serve the chicken alongside the noodles with
another veggie or a nice side salad.
For this recipe, I whisked together a cup of Coca Cola
Classic with some tomato sauce since I thought the Coke
might help to boost the flavor like with my Crockpot
Coca Cola Roast Beef.
Then I added a healthy dose of Creole seasoning, and some
basil and garlic powder, and tossed in some chopped onion,
celery and coarsely chopped green bell pepper.
Instead of a whole chicken or a combo, I focused on dark
meat again, using mostly chicken thighs and one package of
thighs that had a couple of legs in it. Remove the skin from
chicken before cooking to reduce the accumulated fat in the
crockpot. I don't usually bother, unless I intend to make
the drippings a central feature. Make sure that you
generously season your chicken here with salt and pepper
before it hits the crock. I forgot to do that before I
snapped the photo. Then pour the sauce over and around the
Cover and cook on low about 6 hours. I would have added some
fresh mushrooms but I didn't have any and I was out of
canned too. Add them in the last ten minutes of cooking if
you like. Skim off any excess fat from the top and spoon
some of the sauce into the cooked and drained pasta to coat,
then serve the chicken alongside the noodles with another
veggie or a nice side salad.
I used Zatarain's Big & Zesty original Creole seasoning,
which is a big flake seasoning pictured below. If you
substitute a more finely ground Cajun or Creole seasoning,
such as Slap
Ya Mama or
Tony's, you'll probably want to reduce it significantly, and
also, be a little more frugal with salt.