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Slow Cooker Chicken-Andouille Stew

Slow Cooker Chicken-Andouille Stew
  • Meal


  • Cusine


2 large boneless-skinless chicken breasts, trimmed and cut into bite-sized pieces

8 links

1 jar roasted red pepper, cut into bite-sized pieces

1 large onion, chopped

2 tsp. olive oil

1 T minced garlic

1 tsp. dried oregano

1 tsp. Tony Chachere’s Creole Seasoning 

1/2 cup chicken stock or broth, simmered to reduce to 1/4 cup

8 oz. cream cheese, softened and cut into pieces

sliced green onions for serving

cooked rice for serving


Spray slow cooker insert with non-stick spray.Take cream cheese out of the fridge and let it soften while you prep other ingredients.Trim visible fat or undesirable parts from chicken breasts and cut into bite-sized pieces. (I save the trimmings to make chicken stock.)Cut sausage (I used Amylu Chicken Andouille Sausage) into 3/4 inch slices.Heat the oil in a medium-sized frying pan and saute the onion over medium-high heat until it’s starting to brown, about 5 minutes.Add the minced garlic, oregano, and Tony Chachere’s Creole Seasoning and saute 1-2 minutes more.Drain roasted red peppers and cut into bite sized pieces and chop onion.Layer the chicken, sausage, roasted red peppers, and onion/spices mixture in the slow cooker.Add the stock to the frying pan and cook over high heat until stock is reduced by half, about 6 minutes. Turn off heat.Cut softened cream cheese into pieces and whisk the cream cheese into the stock until it’s mostly blended. (There can be a few lumps; they will dissolve in the slow cooker.Pour the stock/cream cheese mixture over ingredients in the slow cooker and cook on low for 4-6 hours, or until the chicken is cooked through and flavored from the sausage and spices.I would start checking after 4 hours and cook just long enough for the chicken to be done so you don’t over-cook the sausage.When it’s done, stir the mixture in the slow cooker and serve hot, over rice (I used low-glycemic Uncle Ben’s Rice, but this would also be delicious as a stew without the rice or serve with Cauliflower Rice for a low-carb option.), if desired and garnished with thinly sliced green onions.