Slow Cooker Creole Chicken and Pinto Beans Servings: 8 (about 10oz each) Prep Time: 15 minutes Total Time: 6 hours 15 minutes to 8 hours 45 minutes

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3 tablespoons all-purpose flour
1 tablespoon brown sugar
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1 3/4 to 2 lb boneless skinless chicken thighs
2 stalks celery, sliced
1 bell pepper (any color) coarsely chopped
1/2 large onion, coarsely chopped
2 (20oz) cans Luck’s® Southern Style Pinto Beans
Purchased or homemade cornbread or muffins


Spray 3 1/2 to 4 1/2-quart slow cooker with cooking spray. In medium bowl, mix flour, brown sugar, paprika, salt, poultry seasoning and garlic powder. Coat all sides of chicken with mixture; place in bottom of slow cooker. Sprinkle with any remaining rub mixture. Top with celery, pepper and onion. Cover; cook on Low heat setting 5 to 7 hours or until fork-tender. With slotted spoon, remove chicken from cooker; break into big chunks. Stir beans into liquid in slow cooker. Top with chicken. Increase heat setting to High. Cover; cook 1 to 1 1/2 hours or until beans are thoroughly heated and bubbly. Serve chicken and beans over cornbread, or serve cornbread on the side.

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