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Chicken Sauce Piquante (Slow Cooker)

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“Inspired for Joe Simmers, Creole Slow Cooking (NOTE: you can add about 1/2 teaspoon sugar when adding the tomatoes to sweeten the sauce.)”
7hrs 45mins

Ingredients Nutrition


  1. Cut the chicken thighs into strips, approximately 1-inch by 2-inches. Combine the salt and three peppers; season the chicken strips and set aside.
  2. In a large, heavy bottom saucepan, heat the olive oil over high heat. Whisk in the flour and cook, stirring constantly, to make a light-to-medium brown roux, about the color of peanut butter or a little lighter. Immediately add the chopped onion, bell pepper and celery; reduce the heat to medium-high and cook 5 minutes, stirring often. Stir in the minced garlic and jalapeno; cook 1 minutes.
  3. Transfer the mixture to the slow cooker and add the crushed tomato, diced tomatoes, Tabasco sauce and the seasoned chicken strips. Stir to mix, cover and cook on HIGH for 3 1/2 hours or LOW for 7 hours. Serve over rice.

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