Trim oxtail of all excess fat.
Season oxtails with salt, black pepper and creole seasoning and then lightly coat with flour.
Heat oil in a large skillet and brown oxtails on all sides.
Add oxtails and all other ingredients to the slow cooker and stir. Cover and cook on high for 8 hours.
*If gravy needs to be thickened. Mix 3 tbsp cornstarch with ¼ cup water and stir to combine. Add to oxtails in the last hour of cooking.