Drunken Chicken Recipe – Out Of This World Chicken! Crockpot & Instant Pot Recipes!

If you have never had Drunken Chicken, you must give this chicken recipe a try!

We first ate Drunken Chicken at a Cajun inspired restaurant called J. Gumbo’s.  It was love at first bite!  However, the problem is that we are 40 minutes away from the nearest location. So in order to get the craving of drunken chicken satisfied, we knew that we had to come up with a copycat version of that delicious Cajun meal!

Drunken Chicken is stewed, pulled chicken that has been cooked with various spices. It is by far, the most popular dish at J. Gumbo’s. The most common way to serve the dish is over steamed rice but it is also famous served on a bun as a Po’Boy sandwich or even layered on top of nachos.

Because it is so versatile, this recipe has become a staple in our house. When we know we have a busy week ahead, we make it in the crock-pot or Instant Pot on Sunday and use the meat in various dishes throughout the week.  It is so good, that we actually have been adding it to our eggs for breakfast as well!

Drunken Chicken Recipe

INGREDIENTS:

2 ½  pounds boneless, skinless chicken thighs/breasts
1/4 cup olive oil
1/2 cup flour
1/4 cup chicken broth
2 15-oz cans of diced tomatoes
1 12-oz bottle of beer
2  Tbsp garlic powder
1 Tbsp thyme
1 tsp black pepper
1 tsp white pepper
1-2 tsp cayenne pepper (depending on desired heat level)
1 tsp oregano
1 tsp paprika
1 Tbsp salt
1 Tbsp molasses
4 bay leaves

INSTRUCTIONS:

Pressure Cooker (Instant Pot) Instructions:

Product Link : Instant Pot Pressure Cooker

1. On saute setting, add oil until warm.

2. Add flour and stir continuously to make a roux.  Continue to stir until flour begins to thicken and becomes the color of peanut butter.

3. Add dry seasoning while stirring constantly.

4. Add in one 15oz can of diced tomatoes, molasses and bay leaves and stir.

5. Place chicken breasts in the liquid mixture, stir.

6. Pour in the remaining can of tomatoes and the beer over top of the chicken.

7. Placed lid on pressure cooker in sealed position. Cook on Manual for 15 minutes. Allow pressure to release naturally for 10 minutes, then quick release.

8. Remove bay leaves and chicken. Discard bay leaves. Shred chicken with forks. Replace chicken back into pot and stir. Let sit 10 minutes with the lid removed before serving.  If desired, you can thicken with corn starch. Mixture will thicken as it cools/stands.

Crockpot Instructions:

1. In a heavy pot, add oil and add your flour (if using coconut oil, melt the oil before you add the flour).  Cook until your roux is the color of peanut butter.

2. When your roux is a nice brown, add all your ingredients except for the chicken and stir.

3. In a crock pot, place your chicken in the bottom of the insert.  Pour your roux/tomato/spice blend over the chicken.  Stir. Place the lid on your crock pot and cook on high for 1 hour. Turn down to low and cook for an additional 5 hours.

4. When your chicken is cooked, remove and discard the bay leaves and take two forks and shred your chicken. Replace chicken back into pot and stir. Let sit 10 minutes with the lid removed before serving.
If desired, you can thicken with corn starch. Mixture will thicken as it cools/stands.

Enjoy!

Mary and Jim

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