Slow Cooker Drunken Chicken

Drunken Chicken.jpg

Cajun food is severely under appreciated in good ole Southern Indiana. A restaurant chain by the name of J. Gumbo’s attempted to hook the predominantly German population of Evansville, but their influence only lasted a few short years. The Whitaker household made several treks to the dark side of town (Eastside) in the hopes of satisfying our cajun cravings. This spicy and salty meat gravy called Drunken Chicken stole our hearts the very first time; which made the store’s closing a very heartbreaking experience. While scrolling through the deep dungeons of Pinterest, I managed to find the copycat recipe!!! Now if only I could find that delightful cajun butter bread…

Yes, I know the picture doesn’t look very appetizing… but just wait until it touches your tongue!!


  • 3 lbs. boneless, skinless chicken thighs
  • 1/2 c. vegetable oil
  • 1/2 c. flour
  • 2 (15 oz.) can diced tomatoes
  • 12 oz. can beer
  • 2 Tbsp. garlic powder
  • 1 Tbsp. thyme
  • 1 tsp. black pepper
  • 1 tsp. white pepper
  • 1 tsp. cayenne pepper
  • 1 tsp. oregano
  • 1 tsp. file powder
  • 1 tsp. paprika
  • 1 Tbsp. salt
  • 1 Tbsp. molasses
  • 5 bay leaves
  • steamed rice


  1. In a medium pot, add oil and flour. Whisk and cook until the roux is the color of peanut butter. Add in all other ingredients, excluding the chicken and rice.
  2. Arrange chicken thighs in the bottom of the crock pot and pour the roux mixture over the chicken.
  3. Cook on low for 6 hours.
  4. Remove bay leaves and shred chicken. Serve over steamed rice.

Yields approximately 8 servings.

Eat, Bork, and Be Merry!


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