Slow Cooker Chicken and Creole

By sulli5301

Ingredients

• 1 1/2 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 3/4 teaspoons Creole seasoning
• Dash of cayenne pepper
• 3 scallions, chopped (for garnish)
• 3 cups cooked brown rice, for serving (optional)

Preparation

Step 1

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.