Creole Chicken Thighs
Roasted Okra
Ingredients
- 8 (5-oz) bone-in, skin-on chicken thighs
- 1½ tsp Creole seasoning
- 1 Tbsp olive oil
- 3 tomatoes, chopped
- 1 onion, thinly sliced
- 2 bell peppers, thinly sliced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
Instructions
- Season chicken with Creole seasoning. Cook chicken, in 2 batches, in ½ Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 1 to 2 minutes per side or until lightly browned. Remove from skillet; keep warm.
- Place chicken in a 5- to 7-quart slow cooker; top with tomatoes, onion, bell peppers, celery, garlic, and broth.
- Cover and cook on LOW 6 to 7 hours or until chicken is tender.
Side Dish Ingredients
- ½ lb okra, halved lengthwise
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- ¼ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
- Toss okra with oil and garlic; spread on baking sheet. Sprinkle with salt and pepper.
- Bake 15 minutes or until browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
429
|
80
|
509
|
| Fat (g) | 29 | 7 | 36 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 38 | 1 | 39 |
| Carb (g) | 5 | 4 | 9 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 360 | 124 | 484 |
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