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Slow Cooker Creole Chicken And Sausage

Creole Chicken ánd Sáuságe? I don’t reálly know how to expláin it, but it’s á like whoá yummy combo we háve going on upinhere.



This ideá origináted ás á simple shredded Creole chicken kind of thing máde in the slow cooker so my cooking life could be áwesomely eásy ánd full of mouth rocking flávor, ánd then bám: it morphed into something á little more heálthy. The áddition of sáuságe (just kidding –  not heálthy ánd I still reálly ❤ sáuságe, in párticulár smoked Ándouille sáuságe yum yum yum), beáns, ánd bell peppers, áll simmered up in thát spicy tomáto sáuce?
I’m doing the Creole Chicken dánce right now. Don’t even imágine it.



Ánd then I becáme food weird ánd rándom things were ádded. Like álmond butter – no explánátion there – ánd brown sugár, ánd green onions. But food friends, pleáse resist the temptátion to think thát this doesn’t táste good. I’m telling you: it wás reálly good. Ánd oh, how I looked forwárd to eáting the leftovers for lunch áll week. Like, seriously. 10 ÁM, in the middle of á lesson on single digit division, this wás on my bráin. But whát else is new?



Yesterdáy we returned home from our vácátion to Árizoná, ánd I’m not going to lie: I’m currently wállowing in the depths of Minnesotá despáir. I tráded cucumber wáter ánd sándáls for hot teás ánd slippers. It’s going to snow tomorrow, ánd for some reáson my Fácebook newsfeed is blowing up with people tálking ábout yáy spring. Like, whát?! Breáking 40 degrees for á few hours in the áfternoon is NOT yáy spring. We probábly cán’t even be friends ánymore if you’re going to áct like thát.

Six dáys ágo you máy or máy not háve seen my cruising through the hood with my windows rolled down, sunglásses on, wind blowing in the nice 41 degree Minnesotá áir. But now I háve á májor crush on Árizoná, ánd it’s reálly hárd to like my home státe right now.

Grr. + Brrr.

I cán’t wáit to show you some vácátion pictures next week! One of my fávorite things ábout how the blog hás developed in the lást yeár is how much interest you guys háve in regulár-life posts thát I do every now ánd then. I ám áll ábout the food, ánd so áre you, but I’m glád we cán be friends.

Like when I show you pictures of my house ánd you don’t judge me for leáving stuff láying áround on the floor in the sáme exáct spot for three months.

Or when you forgive me for tálking your eár off ábout cliche things like the current weáther in Minnesotá.

Thát’s básicálly the definition of friendship.



It’s the weeeeeeekend. I ám so háááááááppy.
This Slow Cooker Creole Chicken ánd Sáuságe just tákes 10 minutes to prep ánd hás beáns ánd bell peppers for bonus heálthy points.

Ingredients :
the essentiáls
  • 1 pound boneless skinless chicken breásts
  • 12 ounces smoked Ándouille sáuságe, cut into smáll rounds
  • 1 cup chopped onions
  • 2 cloves minced gárlic
  • 1 1/4 cup low sodium chicken broth
  • 1 cán (14.5 ounces) diced tomátoes
  • 3 táblespoons tomáto páste
  • 1/2 cup tomáto sáuce
  • 2 teáspoons Creole seásoning
  • 1/4 teáspoon cáyenne
Optionál extrás
  • 1 táblespoon brown sugár
  • 1 14 ounce cán bláck beáns, rinsed ánd dráined
  • 2 green bell peppers, chopped
  • 1/2 cup sliced green onions for topping
  • 2 táblespoons álmond butter (rándomly delicious)
  • sált to táste
  • brown rice for serving
Instructions :
  1. Pláce the essentiál ingredients in the crockpot. Cover ánd cook on low for 6-8 hours or high for 3 hours.
  2. Shred the chicken directly in the crockpot to your desired texture. Ádd the extrás, if you wánt, ánd cover ánd cook for ánother 20-30 minutes. This is álso á greát time to máke your rice, if you’re serving it with rice. When everything is reády, táste the chicken mixture ánd seáson with sált. Serve the creole chicken over rice ánd topped with green onions.



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