Creole Chicken with Field Pea Succotash

Main Course

Recipe courtesy of What's for Dinner? by Southern Living

Serves 6

  • 1 16-ounce package frozen field peas with snaps
  • 1 10-ounce package frozen vegetable gumbo mix, thawed
  • 1 16-ounce package frozen baby gold and white whole kernel corn, thawed
  • 2 teaspoons chicken bouillon granules
  • 4 teaspoons Creole seasoning, divided
  • 1½ teaspoons paprika
  • 6 skinned, bone-in chicken thighs (about 2½ pounds)

Creole Chicken with Field Pea Succotash

Click image to enlarge



Combine first 4 ingredients plus 2 teaspoons of the Creole seasoning in a lightly greased 6-quart oval slow cooker.

Combine paprika with remaining Creole seasoning; rub over chicken. Arrange chicken on top of vegetable mixture. Cover and cool on LOW 5 to 6 hours or until chicken is done.

Makes 6 servings.

Note: that this recipe will not work with boneless, skinless chicken thighs.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive