Ingredients

The following ingredients have 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 green 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))

Instruction

  • 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.