SLOW COOKER CHICKEN AND SAUSAGE CREOLE

his New Orleans-inspired slow-cooker dish with chicken and Andouille sausage simmered in a rich tomato broth, is perfect to make for Fat Tuesday!

INGREDIENTS:
  • 1 ½ pounds boneless, skinless chicken thighs, trimmed of fat
  • 9 ounces chicken Andouille sausage, sliced into rounds
  • 1 cup chopped onions
  • 1/2 cup chopped carrots
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 3 cloves garlic, minced
  • 1 cup low sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 3 ounces (1/2 a 6-ounce can) tomato paste
  • 1/2 cup tomato sauce
  • 1 ¾ teaspoons Creole seasoning
  • Dash of cayenne pepper
  • 3 scallions, chopped (for garnish)
  • 3 cups cooked brown rice, for serving (optional)

DIRECTIONS:

  1. Place all of ingredients in the slow cooker.
  2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  3. Shred the chicken and add it back to the slow cooker.  Evenly distribute the creole among 6 bowls and top each with green onions. Serve alone or over brown rice.

NUTRITION INFORMATION

Yield: 6 servings, Serving Size: 1 cup

Amount Per Serving:

  • Freestyle Points: 4
  • Points +: 7
  • Calories: 244 calories
  • Total Fat: 9g
  • Saturated Fat: 5.5g
  • Cholesterol: 120mg
  • Sodium: 956mg
  • Carbohydrates: 15g
  • Fiber: 3g
  • Sugar: 7g
  • Protein: 27g