Slow Cooker Chicken-Andouille Stew
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
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
Directions
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. Cut 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. , if desired and garnished with thinly sliced green onions.