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Becca's Slow Cooker Creole Chicken & Sausage

5/7/2014

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

3 tablespoons tomato paste

½ cup tomato sauce

2 teaspoons Creole seasoning

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

 

Place the essential ingredients in the crockpot. Cover and cook on low for 6-8 hours or high for 3 hours. 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.


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