Chicken Creole – Relief Society Bulletin

By Admin · June 23, 2010 · Leave a comment

Makes 6 servings in slow cooker

2 T. canola oil

½ c. chopped celery

½ tsp. salt

1 T. cornstarch

1 ½ T. cold water

6 green, or black olives sliced

1 medium onions, chopped

half a medium green pepper, chopped

1 lb. 4 oz. tomatoes

1 cup water

1 tsp. sugar

1 cups cooked and cubed chicken

½ cup sliced mushroom

1/8 tsp. red pepper

Place oil in slow cooker. Add green pepper, onions and celery. Heat.

Add tomatoes, peppers, salt and 1 cup water.

Cover. Cook on high while preparing remaining ingredients.

Combine cornstarch and sugar. Add 1 ½ T. cold water and make a smooth paste. Stir into mixture in slow cooker. Add chicken, olives, and mushrooms.

Cover. Cook on low 2-3 hours.