I knew that the idea of Praline Chicken sounded good, but I had no idea just how wonderful this would turn out. I honestly think that this is one of the best meals I have ever made from scratch. Seriously! After making it I thought to myself, “This could be served at a gourmet bistro, and it came out of my crockpot!”
I served it on top of baby spinach greens, but you could put this over rice, couscous, whatever floats your boat. For an added bonus I made a batch of sweet potato fries and included the recipe too!
What shocked me was that my picky 6 year old son not only tried it, but ate every last morsel of food on his plate. I didn’t give him spinach, but he ate the chicken and the sweet potato fries. That is saying something right there.
This is a keeper at my house. It will be added to the regular rotation of meals! Give it a try and let me know what you think!
I love that it is gluten free and dairy free, no changes were necessary!
- 6 small or 3 large chicken breasts cut into chunks
- Creole seasoning
- 2 tbsp oil
- ½ cup Maple syrup (Pancake Syrup)
- 2 tbsp brown sugar
- 1 cup chopped pecans
- Toss Chicken breast chunks with creole seasoning.
- In a large skillet, heat oil over medium heat. Brown Chicken on all sides. It doesn’t need to be cooked through.
- After browned add chicken to crockpot.
- In a bowl mix Maple Syrup, sugar, and pecans. Pour over chicken and cook in crockpot on low for 6 hours or high for 3 hours.
- Serve over rice, baby spinach, whatever you choose.
- Makes 6 servings
Toss Chicken breast chunks with creole seasoning.
In a large skillet heat oil over medium heat. Brown Chicken on all sides. It doesn’t need to be cooked through.
After browned add chicken to crockpot.
In a bowl mix Maple Syrup, sugar, and pecans.
Pour over chicken and cook in crockpot on low for 6 hours or high for 3 hours.
Serve over rice, baby spinach, whatever you choose.
Makes 6 servings
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Hi.
Thank you for this recipe! I am Dairy Free (and gluten free), and I was excited to try this! I made it last night and it was a HIT with me and my husband, will make this again!
I served it over hot (dairy-free) buttered jasmine rice. YUM! Tip: Use REAL maple syrup (if you can, I know how expensive that stuff is, we happened to have it on hand, though). I think it makes a huge difference! I also used dark brown sugar. I didn’t have pecans, so used crushed almonds and it was still delicious 
Thanks again!
I didn’t find your recipe for the sweet potato fries—could you direct me to where I can find that, please? I am so excited to try this recipe—sounds SCRUMPTIOUS! Thank you!
Janet,
I had originally posted that recipe on my other blog (A Few Short Cuts) Here is the link for the sweet potato fries.