Slow Cooker Creole Chicken and Sausage
Total Time
7 hours 40 minutes
Prep Time
10 minutes
Cook Time
7 hours 30 minutes
Rating
4.8 out of 5 stars
(64)
Ingredients
6 servings
- 1 pound boneless skinless chicken breasts
- 12 ounces smoked Andouille sausage, cut into small rounds
- 1 cup chopped onions
- 2 cloves minced garlic
- 1 1/4 cup low sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 3 tablespoons tomato paste
- 1/2 cup tomato sauce
- 2 teaspoons Creole seasoning
- 1/4 teaspoon cayenne
- 1 tablespoon brown sugar (optional)
- 1 can (14 ounce) black beans, rinsed and drained (optional)
- 2 green bell peppers, chopped (optional)
- 1/2 cup sliced green onions for topping (optional)
- 2 tablespoons almond butter (optional)
- Salt to taste
- Brown rice for serving
How would you rate this recipe?
Preparation
Step 1
Place the essential ingredients in the crockpot. Cover and cook on low for 6-8 hours or high for 3 hours.
Step 2
Shred the chicken directly in the crockpot to your desired texture. Add the extras, if you want, and cover and cook for another 20-30 minutes. This is also a great time to make your rice, if you’re serving it with rice.
Step 3
When everything is ready, taste the chicken mixture and season with salt. Serve the creole chicken over rice and topped with green onions.
Step 4
Save recipe for the next time?
Chef's notes
This recipe can be made into a freezer meal. To freeze, combine chicken, sausage, tomatoes, tomato paste, bell peppers, onion, garlic, Creole seasoning, and salt. Freeze together.
To cook from frozen in an Instant Pot, use high pressure for 15 mins + 10 mins natural release.
To cook from frozen in a slow cooker, thaw first, and then cook for 4 hours on high.
Serve with rice and top with cheese, hot sauce, and/or green onions.
