Friday, August 15, 2014

Slow Cooker Creole Chicken and Sausage

The last two evenings have been cool, and I decided to break out my slow cooker in preparation for October. I'm already planning a crazy freezer project to get us ready for the arrival of baby Charlie, including chili, spaghetti sauce, and a few of my favorite hearty soups.

I wasn't planning on blogging about this recipe, but after eating it for the 3rd day in a row (my leftover lunch container is shown above) and loving every single bite - I wanted to share it as an EASY slow cooker Cajun meal. It's spicy, hearty, healthy, and will be in my slow cooker rotation this fall. Enjoy! 
Slow Cooker Creole Chicken and Sausage
from  Pinch of Yum

1 pound boneless skinless chicken breasts
12 ounces smoked Andouille sausage, cut into small rounds
1 cup chopped onions
2 cloves minced garlic
1¼ cup low sodium chicken broth
1 can (14.5 ounces) diced tomatoes *I used rotel*
3 tablespoons tomato paste
½ cup tomato sauce
2 teaspoons Creole seasoning *Tony Chachere's*
¼ teaspoon cayenne

Optional Extras: 
1 tablespoon brown sugar
1 14 ounce can black beans, rinsed and drained
2 green bell peppers, chopped
½ cup sliced green onions for topping
2 tablespoons almond butter (randomly delicious)
salt to taste

brown rice for serving *my favorite baked brown rice recipe is below*


  1. Place the essential ingredients in the crockpot. Cover and cook on low for 6-8 hours or high for 3 hours.
  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. When everything is ready, taste the chicken mixture and season with salt. Serve the creole chicken over rice and topped with green onions.   
Baked Brown Rice
from Alton Brown

1 1/2 cups brown rice
2 1/2 cups water
1 Tbsp unsalted butter
1 tsp salt
  1. Preheat the oven to 375 degrees F.
  2. Place the rice into an 8-inch square glass baking dish or dutch oven.
  3. Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil or lid of dutch oven. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

No comments:

Post a Comment