I loved the idea of praline chicken, but I never expected it to be this delicious. It turned out to be one of the best homemade meals I’ve made. The flavors are rich and slightly sweet with a pleasant crunch from the pecans. It’s impressive that something this elegant can come from a slow cooker.
I served the chicken over baby spinach, but it’s equally good over rice, couscous, or mashed potatoes. For a side I made sweet potato fries, which pair nicely with the praline glaze.
My picky six-year-old surprised me by eating every bite of chicken and sweet potato fries, which is high praise in my house. This recipe is definitely a keeper and will be on our regular rotation.
It’s naturally gluten-free and dairy-free without any modifications, which is great for accommodating dietary needs.
Crock Pot Praline Chicken
15
6
6 15
Ingredients
- 6 small or 3 large chicken breasts, cut into chunks
- Creole seasoning, to taste
- 2 tablespoons oil
- 1/2 cup maple syrup (or pancake syrup)
- 2 tablespoons brown sugar
- 1 cup chopped pecans
Instructions
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Toss the chicken chunks with Creole seasoning until evenly coated.
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Heat the oil in a large skillet over medium heat. Brown the chicken on all sides — it does not need to be cooked through.
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Transfer the browned chicken to the crock pot.
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In a bowl, combine the maple syrup, brown sugar, and chopped pecans. Pour the mixture over the chicken.
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Cook on low for 6 hours or on high for 3 hours, until chicken is tender and the glaze is bubbly.
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Serve the praline chicken over rice, baby spinach, couscous, or your preferred base. Makes about 6 servings.
Toss the chicken with Creole seasoning, brown in a skillet, then transfer to the crock pot. Mix the maple syrup, brown sugar, and pecans, pour over the chicken, and cook low for 6 hours or high for 3 hours. Serve over your choice of greens, rice, or grains. Makes 6 servings.