Slow Cooker Creole Chicken and Sausage

This Slow Cooker Creole Chicken and Sausage comes together easily with chicken, Andouille sausage, a variety of vegetables, and creole seasoning. You are ten minutes of prep and three hours on high heat (or 6-8 hours on low heat) away from a comforting and spicy meal.

I recently had a request to share more slow cooker recipes, so here is a Slow Cooker Creole Chicken and Sausage dish perfect for the Mardi Gras season or any time of year. Don’t hesitate to contact me with your requests, be it a certain cuisine, region, or even a specific dish. I would love to hear from you!

Chicken, Andouille sausage, onion, bell pepper, celery, garlic, chicken broth, creole seasoning, and lots of tomatoes (diced tomato, tomato sauce, and tomato paste) are combined in a large slow cooker and set to high heat for 3 hours or low heat for 6-8. After that, the chicken breasts are removed and shredded before adding back to the stew and serving hot. Pair with rice if desired and top with fresh parsley and sliced green onions.

For the creole seasoning, you can either use prepackaged or make your own. The great part about making your own is that you can adjust the seasonings to taste, particularly the spice level. I combined a mixture of the following (you will only need ~1 1/2 tablespoons- store the rest in an airtight container): 1 1/4 tablespoons paprika, 1 tablespoon garlic powder, 1/2 tablespoon salt, 1/2 tablespoon freshly ground black pepper, 1/2 tablespoon dried oregano, 1/2 tablespoon dried thyme, 1/2 tablespoon onion powder, 3/4-1 1/2 teaspoons cayenne pepper).

Looking for more Mardi Gras recipes? Try New Orleans Brandy Milk Punch, Creole Jambalaya, and Shrimp Étouffée.

Slow Cooker Creole Chicken and Sausage Recipe

Slow Cooker Creole Chicken and Sausage
Adapted from Pinch of Yum
Serves 4-6

1 pound boneless chicken breasts
12 ounces smoked Andouille sausage, sliced into bite-size pieces
1 medium onion, chopped
1 green bell pepper, stem and seeds removed, chopped
3 celery stalks, chopped
2 cloves garlic, minced
1 (15 ounce can) diced tomatoes
2 cups chicken broth
1/2 cup tomato sauce
3 tablespoons tomato paste
1 1/2 tablespoons creole seasonings
1/4 teaspoon ground cayenne pepper
Salt and pepper to taste
For garnish:
1/4 cup freshly chopped parsley
3 green onions, sliced

 

In a large slow cooker, combine the chicken, sausage, onion, bell pepper, celery, garlic, tomatoes, chicken broth, tomato sauce, tomato paste, creole seasoning, cayenne pepper, salt, and pepper.

Cover the slow cooker and set to high heat for 3 hours or low heat for 6-8 hours.

Remove the chicken from the slow cooker and shred with two forks or a stand mixer fitted with a paddle attachment. Add back to the creole mixture. Taste and season with additional creole seasoning, salt, or pepper if needed.

Serve hot with rice or desired grains and top with parsley and green onions.