Slow Cooker Chicken and Sausage Creole

Name: Slow Cooker Chicken and Sausage Creole
Total time: 255 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 ½ pounds boneless, skinless chicken thighs, trimmed of fat; 9 ounces chicken Andouille sausage (sliced into rounds); 1 cup chopped onions; 1/2 cup chopped carrots; 1 g reen bell pepper (seeded and chopped); 1 red bell pepper (seeded and chopped); 3 cloves garlic (minced); 1 cup low sodium chicken broth; 1 14.5 -ounce can diced tomatoes; 3 ounces 1/2 a 6-ounce can tomato paste; 1/2 cup tomato sauce; 1 ¾ teaspoons Creole seasoning; Dash of cayenne pepper; 3 scallions (chopped (for garnish)); 3 cups cooked brown rice (for serving (optional))

This New Orleans-inspired slow-cooker dish with chicken and Andouille sausage simmered in a rich tomato broth, is perfect to make for Fat Tuesday!

⏱️ 255 min 🔪 Prep: 15 min 🔥 Cook: 240 min 📊 Hard 👁️ 5 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

6 servings

1 ½ pounds boneless, skinless chicken thighs, trimmed of fat
9 ounces chicken Andouille sausage (sliced into rounds)
1 cup chopped onions
1/2 cup chopped carrots
1 g reen bell pepper (seeded and chopped)
1 red bell pepper (seeded and chopped)
3 cloves garlic (minced)
1 cup low sodium chicken broth
1 14.5 -ounce can diced tomatoes
3 ounces 1/2 a 6-ounce can tomato paste
1/2 cup tomato sauce
1 ¾ teaspoons Creole seasoning
Dash of cayenne pepper
3 scallions (chopped (for garnish))
3 cups cooked brown rice (for serving (optional))

Steps

Place all of ingredients in the slow cooker.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Shred the chicken and add it back to the slow cooker. Evenly distribute the creole among 6 bowls and top each with green onions. Serve alone or over brown rice.