Slow Cooker Chicken And Sausage Creole

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Prep Time: 45 minutes
Cook Time: 8 hours
Servings: 2
Calories: 1298kcal

Ingredients

Slow Cooker Chicken Creole

  • 8 oz Chicken thighs boneless and skinless
  • 3 oz Andouille sausage sliced into rounds
  • ¼ cup Onion diced
  • cup Carrot diced
  • ½ cup Green bell pepper seeded and chopped
  • ½ cup Red bell pepper seeded and chopped
  • 2 cloves Garlic minced
  • ½ cup Chicken broth
  • 5 oz Canned diced tomatoes
  • ½ oz Tomato paste
  • ¼ cup Tomato sauce
  • ½ tsp Creole seasoning
  • dash Cayenne pepper
  • 1 ½ Scallions chopped (for garnish)

Cajun Eggs

  • 2 Eggs
  • 1 tsp Mayonnaise
  • ¼ tsp Dijon mustard
  • tsp Salt
  • Black pepper for serving
  • Cajun seasoning for serving

Rice

  • 1/2 cup Jasmine rice
  • 1 cup Water
  • 1 pinch Salt

Maque Choux

  • 1 slice Bacon chopped
  • 1 cup Corn
  • ¼ cup Yellow onion chopped
  • ½ cup Red bell Pepper chopped
  • ¼ tsp Jalapeno pepper chopped
  • ¼ TBSP Cajun seasoning
  • Salt to taste
  • Black pepper to taste
  • cup Chicken broth
  • ¼ cup Heavy cream

Hurricane Cocktail

  • Ice cubes
  • 2 oz White rum
  • 2 oz Dark rum
  • 1 oz Orange juice
  • 1 oz Lime juice
  • 2 oz Passion fruit juice
  • 5 oz Simple syrup
  • 5 oz Grenadine syrup
  • slices Orange for garnish optional
  • Maraschino cherries for garnish optional

Instructions

  • Place all of the ingredients for the chicken creole 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 once finished.
  • Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
  • Slice eggs in half lengthwise. Remove yolks and place in a medium bowl; set aside egg whites. Use a fork to mash egg yolks with mayonnaise, Dijon mustard, salt, and black pepper.
  • Fill hollowed egg white halves with yolk mixture. Sprinkle it with cajun seasoning. Cover and chill in the refrigerator until serving.
  • Cook the Rice: Rinse the rice under cold water until the water runs clear. Cook according to the instructions on the package. Fluff the rice with a fork. Season with salt and pepper to taste.
  • For the Maque Choux: Heat a large pan to medium heat and add the bacon. Cook the bacon until it becomes golden brown and crispy.
  • Stir in the corn, onion, peppers and Cajun seasoning, and salt and pepper to taste. Cook until they soften up and start to caramelize, stirring often.
  • Add the chicken broth and simmer for 10 minutes.
  • Add the heavy cream. Let it warm for about 2 minutes, stirring a bit, then remove from heat.
  • Hurricane Cocktail: Add ice and all of the ingredients into a cocktail shaker and shake well. Garnish with an orange slice and cherry if desired.
  • Serve the chicken creole over rice with deviled eggs, corn choux and hurricane.

Nutrition

Calories: 1298kcal | Carbohydrates: 180g | Protein: 48g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 351mg | Sodium: 1341mg | Potassium: 1629mg | Fiber: 8g | Sugar: 106g | Vitamin A: 6035IU | Vitamin C: 167mg | Calcium: 164mg | Iron: 8mg

Slow Cooker Chicken And Sausage Creole

No ratings yet
Prep Time 45 minutes
Cook Time 8 hours
Servings 2
Calories 1298 kcal

Ingredients
 
 

Slow Cooker Chicken Creole

  • 8 oz Chicken thighs boneless and skinless
  • 3 oz Andouille sausage sliced into rounds
  • ¼ cup Onion diced
  • cup Carrot diced
  • ½ cup Green bell pepper seeded and chopped
  • ½ cup Red bell pepper seeded and chopped
  • 2 cloves Garlic minced
  • ½ cup Chicken broth
  • 5 oz Canned diced tomatoes
  • ½ oz Tomato paste
  • ¼ cup Tomato sauce
  • ½ tsp Creole seasoning
  • dash Cayenne pepper
  • 1 ½ Scallions chopped (for garnish)

Cajun Eggs

  • 2 Eggs
  • 1 tsp Mayonnaise
  • ¼ tsp Dijon mustard
  • tsp Salt
  • Black pepper for serving
  • Cajun seasoning for serving

Rice

  • 1/2 cup Jasmine rice
  • 1 cup Water
  • 1 pinch Salt

Maque Choux

  • 1 slice Bacon chopped
  • 1 cup Corn
  • ¼ cup Yellow onion chopped
  • ½ cup Red bell Pepper chopped
  • ¼ tsp Jalapeno pepper chopped
  • ¼ TBSP Cajun seasoning
  • Salt to taste
  • Black pepper to taste
  • cup Chicken broth
  • ¼ cup Heavy cream

Hurricane Cocktail

  • Ice cubes
  • 2 oz White rum
  • 2 oz Dark rum
  • 1 oz Orange juice
  • 1 oz Lime juice
  • 2 oz Passion fruit juice
  • 5 oz Simple syrup
  • 5 oz Grenadine syrup
  • slices Orange for garnish optional
  • Maraschino cherries for garnish optional

Instructions
 

  • Place all of the ingredients for the chicken creole 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 once finished.
  • Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
  • Slice eggs in half lengthwise. Remove yolks and place in a medium bowl; set aside egg whites. Use a fork to mash egg yolks with mayonnaise, Dijon mustard, salt, and black pepper.
  • Fill hollowed egg white halves with yolk mixture. Sprinkle it with cajun seasoning. Cover and chill in the refrigerator until serving.
  • Cook the Rice: Rinse the rice under cold water until the water runs clear. Cook according to the instructions on the package. Fluff the rice with a fork. Season with salt and pepper to taste.
  • For the Maque Choux: Heat a large pan to medium heat and add the bacon. Cook the bacon until it becomes golden brown and crispy.
  • Stir in the corn, onion, peppers and Cajun seasoning, and salt and pepper to taste. Cook until they soften up and start to caramelize, stirring often.
  • Add the chicken broth and simmer for 10 minutes.
  • Add the heavy cream. Let it warm for about 2 minutes, stirring a bit, then remove from heat.
  • Hurricane Cocktail: Add ice and all of the ingredients into a cocktail shaker and shake well. Garnish with an orange slice and cherry if desired.
  • Serve the chicken creole over rice with deviled eggs, corn choux and hurricane.

Nutrition

Calories: 1298kcalCarbohydrates: 180gProtein: 48gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 351mgSodium: 1341mgPotassium: 1629mgFiber: 8gSugar: 106gVitamin A: 6035IUVitamin C: 167mgCalcium: 164mgIron: 8mg
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