Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
1 medium onion, chopped
2 medium carrots, cut into 1-inch chunks (about 2 cups)
2 cloves garlic, minced
1 15-oz. can chickpeas, drained and rinsed
1 tablespoon all-purpose flour
Salt and pepper
2 tablespoons olive oil
2 pounds bone-in, skin-on chicken legs and thighs, separated at the joints
1 tablespoon Cajun seasoning
3/4 cup low-sodium vegetable juice such as V8
How to Make It
In a slow cooker, stir together onion, carrots, garlic, chickpeas and flour. Season with salt and pepper.
Warm oil in a large skillet over medium-high heat. Rub chicken with seasoning. Add chicken to skillet in a single layer; work in batches if necessary. Brown on all sides, about 5 minutes total, turning once (chicken should not be cooked through). Add to slow cooker. Repeat with remaining chicken if necessary.
Reduce heat to medium; pour vegetable juice into skillet. Using a wooden spoon, scrape up browned bits from bottom. Cook 2 minutes; add to slow cooker.
Cover and cook on low until chicken is fork-tender, 4 to 5 hours.
My family thought I was a genius, and all I did was throw a few things in the crockpot. It was a really "different" recipe (we are not from New Orleans) without going so far afield from "normal" that my kids would not like it. The only thing I would change is to use the regular V8 instead of low-sodium, and to maybe add a teeny bit more cajun spice. This was very mild, although my husband said it was just the right amount of "hotness" for him. Great recipe and a great timesaver! I will probably be making it for my next potluck where people will probably think I worked hard in the kitchen to make it, when I really didnt
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