This slow cooker chicken is the kind of budget-friendly dinner that saves the day when the week gets busy and the pantry looks a little bare. With just five ingredients, including raw chicken thigh strips and a few affordable staples, it cooks into a saucy, comforting meal with big jambalaya-inspired flavor and barely any hands-on work. It is a practical Midwest-style crockpot dinner that feels hearty enough for a family meal while still being easy on the grocery bill.
Serve this chicken over hot cooked rice to soak up every bit of the savory sauce, and add a simple green salad, steamed green beans, or buttered corn on the side for an easy complete dinner. If you want to stretch the meal a little further, a piece of crusty bread or a pan of cornbread pairs especially well with the rich sauce.
5-Ingredient Slow Cooker Poor Man's July Jamboree Chicken
Servings: 6
Ingredients
1 1/2 pounds raw chicken thigh strips
1 cup barbecue sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 small onion, thinly sliced
1 tablespoon Cajun seasoning
Directions
1. Lightly coat the inside of the slow cooker with nonstick spray if desired. Spread the raw chicken thigh strips evenly across the bottom of the slow cooker.
2. Scatter the sliced onion over the chicken, then pour in the diced tomatoes with their juices. Spoon the barbecue sauce over the top and sprinkle on the Cajun seasoning.
3. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours, until the chicken is very tender and fully cooked.
4. Stir well to combine the sauce and chicken, then taste and adjust with a little extra Cajun seasoning if you like. Serve hot over cooked rice.
5. Spoon the chicken and sauce onto plates or into bowls over rice, and serve with your favorite simple vegetable side.
Variations & Tips
Make it milder: If your family is sensitive to spice, use a mild Cajun seasoning or reduce it to 2 teaspoons. You can always add a little hot sauce at the table for anyone who wants more heat.
Stretch the meal: This recipe goes a long way when served over rice, but you can also spoon it over mashed potatoes or cooked pasta if that is what you already have on hand. It is a great way to feed a crowd without adding much cost.
Add a pepper: If you have an extra bell pepper in the fridge, slice it up and add it with the onions for more classic jambalaya-style flavor and color.
Meal prep tip: Leftovers keep well in the refrigerator for up to 3 days and reheat nicely for lunch. I like to pack it in containers with rice so it is ready to grab on a busy workday.
Use the right chicken: Chicken thigh strips stay especially juicy in the slow cooker, which makes them a smart choice for longer cooking. If your strips are very thin, check for doneness a little early so they do not overcook.