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Crockpot Creole Chicken and Sausage - 10 minute prep for this hearty dinner, made healthier with beans and peppers. 300 calories. | pinchofyum.com

Slow Cooker Creole Chicken and Sausage

53 reviews / 4.8 average

Creole Chicken and Sausage? I don’t really know how to explain it, but it’s a like whoa yummy combo we have going on upinhere.

This idea originated as a simple shredded Creole chicken kind of thing made in the slow cooker so my cooking life could be awesomely easy and full of mouth rocking flavor, and then bam: it morphed into something a little more healthy. The addition of sausage (just kidding –  not healthy and I still really ❤ sausage, in particular smoked Andouille sausage yum yum yum), beans, and bell peppers, all simmered up in that spicy tomato sauce?

I’m doing the Creole Chicken dance right now. Don’t even imagine it.

How To Make Our Creole Chicken & Sausage (40 Sec):

Creole Chicken and Sausage in a slowcooker.

And then I became food weird and random things were added. Like almond butter – no explanation there – and brown sugar, and green onions. But food friends, please resist the temptation to think that this doesn’t taste good. I’m telling you: it was really good. And oh, how I looked forward to eating the leftovers for lunch all week. Like, seriously. 10 AM, in the middle of a lesson on single digit division, this was on my brain. But what else is new?

Creole Chicken and Sausage in a slowcooker.

Yesterday we returned home from our vacation to Arizona, and I’m not going to lie: I’m currently wallowing in the depths of Minnesota despair. I traded cucumber water and sandals for hot teas and slippers. It’s going to snow tomorrow, and for some reason my Facebook newsfeed is blowing up with people talking about yay spring. Like, what?! Breaking 40 degrees for a few hours in the afternoon is NOT yay spring. We probably can’t even be friends anymore if you’re going to act like that.

Six days ago you may or may not have seen my cruising through the hood with my windows rolled down, sunglasses on, wind blowing in the nice 41 degree Minnesota air. But now I have a major crush on Arizona, and it’s really hard to like my home state right now.

Grr. + Brrr.

Creole Chicken and Sausage in a slowcooker.

I can’t wait to show you some vacation pictures next week! One of my favorite things about how the blog has developed in the last year is how much interest you guys have in regular-life posts that I do every now and then. I am all about the food, and so are you, but I’m glad we can be friends.

Like when I show you pictures of my house and you don’t judge me for leaving stuff laying around on the floor in the same exact spot for three months.

Or when you forgive me for talking your ear off about cliche things like the current weather in Minnesota.

That’s basically the definition of friendship.

Chicken and Sausage over rice on a white plate.

It’s the weeeeeeekend. I am so haaaaaaappy.


Creole cooking originated in Louisiana and blends West African, French, Spanish, Amerindian influences. This is a simple, paired down version of Creole cooking that includes classic Creole ingredients such as Andouille sausage, chicken, bell peppers, Creole seasoning, and rice. While it is not a traditional recipe, it is delicious a flavorful!

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Slow Cooker Creole Chicken and Sausage


  • Author: Pinch of Yum
  • Prep Time: 10
  • Cook Time: 7 hours 30 mins
  • Total Time: 7 hours 40 minutes
  • Yield: 6 1x

Description

This Slow Cooker Creole Chicken and Sausage just takes 10 minutes to prep and has beans and bell peppers for bonus healthy points.


Ingredients

Scale

The essentials:

  • 1 pound boneless skinless chicken breasts
  • 12 ounces smoked Andouille sausage, cut into small rounds
  • 1 cup chopped onions
  • 2 cloves minced garlic
  • 1 1/4 cup low sodium chicken broth
  • 1 can (14.5 ounces) diced tomatoes
  • 3 tablespoons tomato paste
  • 1/2 cup tomato sauce
  • 2 teaspoons Creole seasoning
  • 1/4 teaspoon cayenne

Optional extras:

  • 1 tablespoon brown sugar
  • 1 14 ounce can black beans, rinsed and drained
  • 2 green bell peppers, chopped
  • 1/2 cup sliced green onions for topping
  • 2 tablespoons almond butter (randomly delicious)
  • salt to taste
  • brown rice for serving

Instructions

  1. Place the essential ingredients in the crockpot. Cover and cook on low for 6-8 hours or high for 3 hours.
  2. Shred the chicken directly in the crockpot to your desired texture. Add the extras, if you want, and cover and cook for another 20-30 minutes. This is also a great time to make your rice, if you’re serving it with rice. When everything is ready, taste the chicken mixture and season with salt. Serve the creole chicken over rice and topped with green onions.

Notes

Freezer Meal Version

  1. Freeze Together:
    1 lb. boneless skinless chicken breasts
    12 ounces Andouille sausage, sliced
    1 14-ounce can fire roasted crushed tomatoes
    2–3 tablespoons tomato paste
    2 green or red bell peppers, chopped
    half an onion, diced
    3 cloves garlic, minced
    1 tablespoon Creole seasoning
    1–2 teaspoons salt (if your Creole seasoning doesn’t have any)
  2. Instant Pot Instructions: High pressure 15 mins + 10 mins natural release
  3. Slow Cooker Instructions: High setting 4 hours (thaw first)
  4. Final Step: Shred chicken. Serve with rice and top with cheese, hot sauce, and/or green onions.
  5. Check out our full freezer meal posts with all recipes and instructions here!
  • Category: Dinner
  • Cuisine: Creole-Inspired

Keywords: creole chicken and sausage, slow cooker creole recipe, chicken and sausage

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This recipe is part of our all-star slow cooker recipes page. Check it out!

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Recipe rating

228 Comments

  1. Pinch of Yum Logo

    From Insta, your vacay looked amazing! Arizona is fabulous, but you should come check out Florida next! It’s a lovely 81 degrees today.
    Sorry.
    I definitely would not have paired almond butter with sausage..but why not?! They both rock my tastebuds on their own..so together? BAM
    pinned

    1. Pinch of Yum Logo
      amanda

      Almond butter in recipes when unexpected adds more of an undertone, as well as texture. It gives things a fuller body, without adding something overwhelming. So good.

  2. Pinch of Yum Logo
    AJ

    I was thinking yesterday about “True” recipe development in the kitchen and was wondering how often people really try to invent new things. Que adding Almond Butter to this recipe! Can I ask what inspired you to add that? Now I want to make this recipe just to see the depth of flavor that adds. Or maybe it’s for texture/mouthfeel? Either way, interesting addition, gotta try it!

    Happy Friday!!!!! Woohoo!!

    AJ

    1. Pinch of Yum Logo

      Usually the reason I add things is less to be inventive (I find it really hard to believe that there is any combination of food that hasn’t already been tried) but more to make it taste how I want. So for this recipe, I tasted it after it cooked all day and wanted to add a creaminess, or a richness, to cut the tang of the tomato sauce a little bit, and almond butter seemed like a good fit. 🙂 I’m using it more and more in my recipes and loving it!

  3. Pinch of Yum Logo
    Julie {artsytwist.com}

    Hey Guys….as much as this recipe looks delicious, my comment is about your last post. We were in Anguilla this week so I’m catching up on posts. Congrats on the new home! It looks as beautiful as the people who purchased it. :)! I love the wall with the picture of the kids from the orphanage. Wishing you many blessings in your new home. May you make new memories, traditions and no pressure, the sound of little feet……:)






    1. Pinch of Yum Logo

      Thank you Julie! And I’ll be the first to admit – love the idea of the sound of little feet 🙂 that’s one of my favorite song lyrics from Remember When.

  4. Pinch of Yum Logo

    I would so be bummed if I came home from a GREAT and WARM vacation and it was supposed to snow at home !! Stay warm, Lindsay.

    From your Instagram, it looked like you have an awesome vacation! By the way, this looks oh..so.. yummy! Pinned. 🙂






  5. Pinch of Yum Logo

    I love it when you talk about the weather in Minnesota, because it makes the weather in Idaho seem wonderful in comparison! I think we’re similar at the moment, though — 41 degrees. I don’t care, I’m still rocking ballet flats. It’s spring, darn it.

    MMMM I made a gumbo a while back that was similar to this, but didn’t have the precise flavor I wanted. I’m going to have to give this a go for sure! Thanks so much for sharing — this is definitely something I want to throw in the slow cooker this weekend.

  6. Pinch of Yum Logo

    The last few days have been full of weird ‘food coincidences’ for me. One was that I went hunting for sage in my local supermarket today, to no avail (it’s Greece …) and when I got back my work colleague had just bought some sage tea (yes, that’s where they hide their sage in Greece … in tea bags. And yes, I’m going to empty one of her teabags into my casserole). The other coincidence today was that I was trying to think of an easy crock pot recipe to cook this Sunday while we’re painting our apartment … and here you have one!! Bingo! Actually, I’ve just bought ingredients for another recipe, but I’ll bookmark this one for next time. Looks amazing! 🙂

  7. Pinch of Yum Logo
    Pam

    Lindsay,
    You are so cute. I love your blog, your food and your conversation. The recipe looks just delicious, and I can completely relate to your Arizona/ready for spring and flip-flops and cucumber water dilemma. We were in Arizona in January, and it was really hard to come home. My daughter and parents and some of my in laws live there (I grew up there), and I keep thinking what am I doing here? Have a great weekend.
    Blessings,
    Pam

  8. Pinch of Yum Logo

    Now that’s the kind of slow cooker meal I can get behind – no cream-of-something soup. And almond butter is totally *not* weird. Have you ever had West African groundnut (or peanut) stew? Peanut butter in spicy tomato soup = totally awesome. I love Arizona. We did the whole touristy Grand Canyon (plus helicopter ride … whhoooa, amazing!) and Sonoma thing, and I just couldn’t get over the majesty of it all.

    1. Pinch of Yum Logo
      Cyn

      AMEN… you had me at slow cooker. The only almond butter I have is maple almond butter… but I have some tahini!! We’ll see how that works.

  9. Pinch of Yum Logo

    The recipe looks delectable. I love love love my slow cooker. I love love love spicy.
    So this recipe works for me. However I think a video of you doing the Creole Chicken
    Dance would have been a crowd pleaser. Laughing

  10. Pinch of Yum Logo
    Megan

    Yum! This sounds incredible! The almond butter is definitely something I wouldn’t have thought of but it sounds like it would make such an amazing addition! I’ve got to say that I have followed your journey for quite some time now and while I LOVE all of the amazing dishes you have made (and I have now made and loved), I think my favorite part of your blog is hearing stories about your sweet family or your incredible adventures. You guys are such an inspiration! <3

  11. Pinch of Yum Logo

    I love it when bloggers talk about and include readers in their lives. Makes it much more personal and interesting. It doesn’t feel like spring here in Wisconsin either. My kids didn’t care today tho. They were outside for three hours!! This recipe looks amazing btw!

  12. Pinch of Yum Logo
    Karen

    I feel your pain. We just returned from a week of 80’s in FL to 38 degrees and a chance for snow this week in lovely Missouri. No words…..

  13. Pinch of Yum Logo

    I love that you did this in the slow cooker! I just made a soup like this (and posted it too – weird coincidence AGAIN!), but I always love crock pot versions more. I need meals I can throw together at noon and we can sit down to eat that night without all the prep. I totally don’t mind you talking about the weather – you sound like me only opposite – that’s how I get with the sweltering, muggy heat in the summer. Right now our beautiful weather is starting to dissappear – I keep praying for another “cold snap” – because weather doesn’t get much better than Florida in the “winter”. November-March is my FAVE time of year here. I’m always jealous of you guys during the summer. Meh. None of us will ever be weather-happy all the time, will we?! 😉