Chicken Poutine With Fries
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This Chicken Poutine Recipe is your new-found addiction and so easy to make. It’s inspired by my favorite Old Bay Wings and downright delicious. Crispy fries are topped with Old Bay seasoned chicken and then smothered in a creamy blue cheese gravy.
Comfort food doesn’t get any better than this! It makes a great game day recipe, too.
Looking for more easy appetizer recipes? You’ll love this Crack Chicken Dip and these Air Fryer Potato Wedges!
Why You Will Love This Chicken Poutine Recipe
- Easy To Make: The chicken cooks in the slow cooker, making this a minimal hands-on dish. When it’s finished, it’s tender and juicy, and easy to pull apart!
- Perfect For Football Season: This chicken poutine is the best finger food to serve on game day! You just might want to double the recipe because I guarantee it’ll be gone before halftime.
- Next Level Comfort Food: Chicken poutine isn’t just for serving on game day! It also serves as a delicious comfort food when you need a hug from the inside out.
Old Bay Wing Inspired Chicken Poutine
Two of my favorite foods in college were wings and fully loaded french fries, so combining them here for a chicken poutine just felt right!
This poutine recipe has crispy french fries topped with tender chicken made in the slow cooker and seasoned with Old Bay, then smothered with a creamy blue cheese sauce and topped with fresh green onions.
You can also add some diced bacon or diced celery if you want to add more flavor and texture.
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Chicken Poutine Fries
Equipment
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 tbsp Old Bay Seasoning
- 1/2 cup chicken broth
- 16 oz frozen fries
- 1 tsp Old Bay Seasoning
- 2 tbsp unsalted butter
- 1 cup half and half
- 5.5 oz Treasure Cave blue cheese, crumbled
- 1/4 tsp cornstarch
- 1/2 tsp Black pepper
For Serving:
- Blue Cheese Crumbles
- Thinly sliced green onions
Instructions
- Place chicken breasts in the slow cooker and sprinkle the Old Bay seasoning over the chicken, then pour in chicken broth. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easy to shred.When the chicken is ready, transfer it to a plate and shred with two forks. Or use the paddle attachment in a stand mixer to shred.
- About 10 minutes before the chicken is ready, bake the fries according to package instructions.
- While the fries are cooking, melt the butter in a saucepan over medium heat. Add the half and half and bring to a simmer.Reduce the heat and stir in the blue cheese crumbles until melted and smooth. Make a cornstarch slurry with the cornstarch and 1 tbsp of water, then mix that into the blue cheese sauce. Season with black pepper and remove from the heat, stirring occasionally to keep it from settling. As it cools, it will thicken to more of a gravy consistency.
- Arrange the fries on a medium-large serving platter and toss them with 1/2 tsp of Old Bay. Then top with the shredded chicken. Pour the blue cheese sauce over top and sprinkle on more Old Bay Seasoning if you like. Garnish with blue cheese crumbles and sliced green onions.
Notes
- Make sure you crumble the blue cheese off the block because it will melt better and help make your sauce extra thick and creamy!
