Slow Cooker Cajun Chicken Fricassee

Cut the chicken breasts in half lengthwise and pat them dry with a paper towel. Halving them creates more surface area for seasoning and helps them cook faster. Season the chicken with Cajun Seasoning, adjusting the amount to your taste.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until browned, then transfer it to the bottom of your slow cooker. No need to wipe skillet.

Pour 1/2 cup of white wine into the skillet used for cooking the chicken, letting it cook for a couple of minutes. Add 2 cups of chicken broth, 2 tablespoons of Dijon mustard, 3 minced garlic cloves, and 1 teaspoon of dried thyme leaves. Bring the mixture to a simmer, then remove from heat and set aside.

Dice 1 yellow onion and 3 large ribs of celery. Seed and dice 1 red bell pepper. Layer the vegetables over the chicken in the slow cooker, then pour the liquid from the skillet over the top. Salt and pepper to taste. Cook on low for several hours until the chicken is tender and easy to pull apart. Approximately 5 hours.

Once the chicken is cooked, take it out of the slow cooker and turn the slow cooker to high. In a small bowl, mix 2 tablespoons of cornstarch with 1/4 cup of water (thickener), then stir the mixture into the vegetables and broth until well combined. Cover and let it cook for about 15-20 minutes, or until thickened. Shred the chicken into desired size pieces, cover and keep warm.

As the gravy thickens, slice the mushrooms and sauté them in a hot skillet over medium heat with a tablespoon of olive oil. I like to sauté the mushrooms rather than cook them in the slow cooker to keep them from getting mushy.

Combine shredded chicken and sautéed mushrooms with the gravy in the slow cooker, and give it a gentle stir.

Serve and enjoy!