This Cajun Chicken Stew has gentle heat (thanks to the Cajun seasoning) and smoky flavors, perfect for chilly evenings. The chicken is slow-cooked with bell peppers, carrots, celery, and herbs.
A Quick Look: Cajun Chicken Stew
- What it is: Cajun Chicken Stew with Cajun seasoning, tomatoes, bell peppers, celery, and tender slow-cooked chicken thighs.
- Time & Yield: 4 hours 15 minutes total; serves 6.
- Taste & Texture: Smoky, savory, slightly spicy; thick, hearty stew with tender chicken and soft vegetables.
- Heat Level: Mild-medium heat from Cajun seasoning and paprika.
- How To Make: Sear Cajun-seasoned chicken, then add it to the slow cooker with vegetables, tomatoes, broth, and spices, and cook until tender, then thicken.
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Why I Love This Recipe
Hello, the highlight of this Cajun chicken stew recipe is its rich and balanced flavors. The sweetness from the bell peppers and the mild tang from the tomatoes complement the Cajun seasoning beautifully, making it a comforting choice among spicy chicken dinner recipes.
I've reserved this easy recipe for busy fall/winter weeknight dinners(also this Spicy Chicken Noodle Soup); all I need to do is sear the chicken and dump all the ingredients into the slow cooker. That's it! The slow cooker takes care of the rest.
By dinnertime, my family can enjoy a warm, flavorful Cajun chicken stew with rice or cornbread, making it a satisfying meal.
Cajun Chicken Stew Ingredients & Substitutions
- Chicken thighs: I used boneless, skinless thighs; you can also use boneless, skinless chicken breast.
- Cajun seasoning: You can use store-bought Cajun seasoning, or make your own by mixing paprika, cayenne pepper, garlic powder, and onion powder.
- Olive oil: You can swap it with avocado oil or canola oil.
- Onion: You can also substitute shallots for a milder flavor.
- Bell pepper: You can use green or any other color of bell pepper, depending on availability.
- Celery: It adds rich flavor and texture-just cut it into small pieces for the best consistency.
- Garlic: Freshly minced garlic is best for this recipe.
- Diced tomatoes: I used canned tomatoes, but feel free to substitute with fire-roasted tomatoes or freshly chopped tomatoes.
- Tomato paste: I've added it along with diced tomatoes to give this stew a rich color and a silky texture.
- Chicken broth: I've used low-sodium chicken broth in this Cajun chicken stew recipe. If your chicken broth contains salt, adjust the salt in this recipe accordingly.
- Smoked paprika: Adds rich flavor and a hint of smokiness.
- Thyme: Enhances the overall flavor profile and adds a herbal note to the stew. You can substitute with oregano.
- Cornstarch: Provides thickness and body to the stew. If you prefer a thinner consistency, you can skip using it.
- Green onion: Optional, for garnishing.
How To Make Cajun Chicken Stew
- Step 1. In a skillet, heat olive oil over medium-high heat. Add chicken, Cajun seasoning, salt, and pepper.
- Step 2. Sear for 2-3 minutes until lightly browned.
- Step 3. Transfer the seared chicken to the slow cooker. Add onion, bell pepper, celery, garlic, diced tomatoes, tomato paste, broth, paprika, thyme, and salt. Stir well. Cover and cook on HIGH for 4 hours or LOW for 6 hours, until the chicken is cooked through and tender.
- Step 4. In the last 30 minutes of cooking, mix the cornstarch with water, then stir it into the stew to thicken. Optionally garnish with spring onion and serve hot with rice or crusty bread.
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♨️How To Adjust The Heat Level
This Cajun chicken stew has a mild to gentle heat level, depending on your spice tolerance.
- The Cajun seasoning decides the heat in this recipe.
- The store-bought Cajun seasoning differs in its heat from brand to brand. So, always taste test the heat before adding it to the recipe.
- You can minimize the heat by controlling the amount of Cajun seasoning in this recipe.
- If you want to increase the heat, add a dash of cayenne pepper or jalapeno slices.
The Leftovers
You can also use leftover stew as a pasta sauce.
- Store this Cajun Chicken Stew in the refrigerator for up to 4 days or freeze for up to three months.
- To thaw, place it overnight in the fridge or use the defrost setting on your microwave.
- You can reheat it either on the stove or in the microwave.
- On the stove, add a little water and heat gently for about 10 minutes until it's warmed through. If using a microwave, heat for 2 to 3 minutes, stirring halfway through.
Frequently Asked Questions
Yes, absolutely! Feel free to add green beans, spinach, or any other vegetables according to your preference.
Yes, you can make it up to three days ahead and store it in the refrigerator until you're ready to serve.
This stew tastes best with rice, cornbread, or crusty bread, perfect for dunking and soaking up every bit of deliciousness.
I've used cornstarch to thicken the stew. If you feel it's too thin, dissolve additional cornstarch in water, stir it into the stew, and bring it to a gentle boil until this Cajun Chicken Stew thickens to your liking.
If you enjoyed this Cajun Chicken Stew Recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Cajun Chicken Stew
Ingredients
- 1½ lbs chicken thighs Cut into large pieces(See Note 1)
- 1 tablespoon Cajun seasoning (See Note 2)
- 1 tablespoon olive oil
- 1 onion chopped
- 1 bell pepper red or green, chopped
- 2 ribs celery chopped
- 1 tablespoon garlic minced
- 1 can diced tomatoes 14 oz (See Note 3)
- 1 tablespoon tomato paste
- 2 cups chicken broth (low-sodium )
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 tablespoon cornstarch (See Note 4)
- 2 tablespoon water
- 1 teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- In a skillet, heat the olive oil over medium-high heat.
- Add the chicken pieces, the Cajun seasoning, salt, and ground black pepper.
- Toss, and then sear for 2-3 minutes, until lightly browned.
- To the slow cooker, add the seared chicken, chopped onion, bell pepper, celery, garlic, diced tomatoes, tomato paste, chicken broth, smoked paprika, thyme, and salt.
- Stir well to combine all ingredients.
- Cover and cook on HIGH for 4 hours / LOW for 6 hours, or until the chicken is tender.
- Mix the cornstarch with water and stir it into the stew during the last 30 minutes of cooking.
- Serve hot over rice or with crusty bread.
Notes
- Boneless chicken thighs work best, but you can use chicken breasts as well.
- Adjust heat by controlling Cajun seasoning; add jalapeños or cayenne pepper for extra spice.
- Feel free to substitute canned diced tomatoes with fire-roasted or fresh tomatoes.
- Cornstarch thickens the stew-skip or reduce for a lighter, brothier consistency.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months; reheat gently with a splash of water.
- Optional: Garnish with chopped green onion before serving for extra texture and color.
Nutrition
Additional Info
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