Cajun spices and a homemade sauce cook with chicken and potatoes in this super easy, healthy, and flavorful slow cooker recipe.
This recipe has been on my mind for a while now. I love Cajun food and with it being officially fall/autumn, I’m ramping up my whole30 and paleo slow cooker recipes. I going to start another round of whole30 when I get back from my big vacation this winter soon so I want as many one-pot recipes available for me when I do.
Yes, those are red potatoes. For paleo, swap those out for sweet potatoes or even butternut squash.
I know this might not look like enough sauce when it’s starts to cook but trust me it is. Ditch the store-bought Cajun spice and make your own! I bet you already have all the spices (or most of them anyway) in your pantry.
As with the majority of my slow cooker recipes, you can use your preferred cut of chicken. I used legs because that’s what I had but I also like to use boneless, skinless chicken thighs in this one. I prefer dark meat in general when slow cooking because it’s better suited for the low & slow method and it’s less likely to dry out.Print
- 2 lbs chicken
- 1 lb red potatoes or sweet potatoes, quartered
- 1 onion, sliced
- 3 celery stalks, chopped
- 1 bell pepper, chopped
- 1/3 cup water
- 1/4 cup low-sodium soy sauce or coconut aminos
- 2 tbsp apple cider vinegar
- 2 tbsp + 1 tsp Cajun seasoning (see blog post)
- 2 tsp honey (omit for Whole30)
- 2 garlic cloves
- 1 tsp extra-virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- In a small bowl, mix together sauce ingredients.
- Add all other ingredients to the slow cooker. Pour sauce on top.
- Stir to mix well.
- Cook HIGH 3-4 or LOW 6-8.
This is great served with a simple salad or a side of vegetable like green beans, broccoli, brussel sprouts, etc.
My guinea pig/taste tester (the husband) LOVED this but….said there was nothing Cajun about it. Hhhm. If you make this, let me know what you think in the comments about that. Not Cajun enough??