Remember when Crock Pot recipes were all soups and stews? Our slow cookers also came in handy for prepping and serving those little cocktail wieners doused with grape jelly, a staple of the Southern party menu back in the day. (And let’s admit it—we still love ’em.) Crock Pots are so much more versatile now. You can slow-cook everything from classic comfort food (think meatloaf and macaroni and cheese) to regional specialties: Turkey Breast and Herb-Cornbread Stuffing, Brisket Tacos with Summer Salsa, Shrimp and Sausage Gumbo, Spicy-Sweet Ribs and Beans, and King Ranch Chicken, to name a few. There’s nothing better than easily prepped, fix-it-and-forget-it Crock Pot recipes to make weeknight suppers—and even weekend entertaining—a snap. Whether you’re cooking for a crowd or just making dinner, check out our extensive collection of delicious recipes. Your Crock Pot menu can be virtually limitless—and effortless.
Creole Chicken with Field Pea Succotash
Easy Side: Drizzle sliced fresh tomatoes with oil-and-vinegar dressing; season with salt and pepper to taste.
Makes 6 servings Total time: 5 Hours, 10 Minutes
1 (16-oz.) package frozen field peas with snaps, thawed
1 (10-oz.) package frozen vegetable gumbo mix, thawed
1 (16-oz.) package baby gold and white whole kernel corn, thawed
2 teaspoons chicken bouillon granules
4 teaspoons Creole seasoning, divided
1-1/2 teaspoons paprika
6 skinned, bone-in chicken thighs (about 2 1/2 lb.)
1. Stir together first 4 ingredients and 2 tsp. Creole seasoning in a lightly greased 6-qt. oval-shaped slow cooker.
2. Combine paprika and remaining 2 tsp. Creole seasoning; rub over chicken. Arrange chicken on top of vegetable mixture. Cover and cook on LOW 5 to 6 hours or until chicken is done.
Heart Healthy
