Slow Cooker Chicken Andouille Stew

Ingredients

  • 4 teaspoons olive oil
  • 2 large onions, chopped
  • 2 tablespoons garlic, minced
  • 2 teaspoons oregano
  • 2 teaspoons creole seasoning
  • 3-4 boneless, skinless chicken breasts, cut into pieces
  • 40 ounces chicken Andouille sausage, cut into 3⁄4-inch slices
  • 2 jars (12 ounces each) roasted red pepper, drained and cut into bite-sized pieces
  • 1 cup chicken broth
  • 1 pound cream cheese, cut into pieces and softened
  • 1 bunch green onions, thinly sliced

Instructions

  1. Spray slow cooker insert with non-stick spray.   
  2. Heat oil in medium skillet over medium-high heat and sauté onion until starting to brown, about 5 minutes.  Add garlic, oregano, and creole seasoning and sauté 1 to 2 minutes more, or until fragrant.  
  3. Place chicken, sausage, roasted red pepper, and onion mixture in the slow cooker.  
  4. Add broth to skillet and cook over high heat until reduced by half, about 6 minutes.  Remove from heat and stir cream cheese into broth until mostly melted.  Pour into slow cooker.  Cover and cook on LOW for 4 to 6 hours or until chicken is cooked through.  Stir stew in slow cooker and top with green onions before serving.  

Comments

This recipe is from Kalyn’s Kitchen.  The guys both enjoyed it, and all the leftovers were finished, but I couldn’t eat it.  It was much too spicy for my tastes, sadly.  If I were to make it again, I’d choose a much milder sausage.  I served this on top of rice.