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Cajun chicken stew loaded with vegetables and garnished with green onion, served in a bowl.
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Cajun Chicken Stew

Cajun Chicken Stew is flavorful and slow-cooked with carrots, celery, and bell peppers; an effortless dinner for chilly weeknight dinners.
Course Main Course
Cuisine Cajun, Creole
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 Servings
Calories 314kcal
Author Sujatha Muralidhar

Equipment

  • Slow Cooker

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

  1. Boneless chicken thighs work best, but you can use chicken breasts as well.
  2. Adjust heat by controlling Cajun seasoning; add jalapeños or cayenne pepper for extra spice.
  3. Feel free to substitute canned diced tomatoes with fire-roasted or fresh tomatoes.
  4. Cornstarch thickens the stew—skip or reduce for a lighter, brothier consistency.
  5. Store leftovers in the fridge for up to 4 days or freeze for 3 months; reheat gently with a splash of water.
  6. Optional: Garnish with chopped green onion before serving for extra texture and color.

Nutrition

Calories: 314kcal | Carbohydrates: 10g | Protein: 20g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 614mg | Potassium: 550mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1636IU | Vitamin C: 35mg | Calcium: 55mg | Iron: 2mg