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Slow Cooker Chicken and Sausage Creole Recipe

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This recipe for Slow Cooker Chicken and Sausage Creole, by , is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrea DeForge


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

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.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Yield: 6 servings, Serving Size: 1 cup

Amount Per Serving:
Freestyle Points: 4
Points +: 7
Calories: 244 calories
Total Fat: 9g
Saturated Fat: 5.5g
Cholesterol: 120mg
Sodium: 956mg
Carbohydrates: 15g
Fiber: 3g
Sugar: 7g
Protein: 27g




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