Cajun Chicken Stew

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Jennifer Nelson, 31, Crosby, Texas

"This warm and soothing slow-cooked dish is so nice to come home to after a long day."

Yield: Serves: 4
Cost per Serving: $1.91
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Nutritional Information

Amount per serving
  • Calories: 551
  • Fat: 32g
  • Saturated fat: 8g
  • Protein: 40g
  • Carbohydrate: 24g
  • Fiber: 6g
  • Cholesterol: 154mg
  • Sodium: 813mg


  • 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


  1. 1. In a slow cooker, stir together onion, carrots, garlic, chickpeas and flour. Season with salt and pepper.
  2. 2. 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.
  3. 3. 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.
  4. 4. Cover and cook on low until chicken is fork-tender, 4 to 5 hours.
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