Slow Cooker Cajun Chicken and Sausage

• Meat

  • 12 oz Andouille sausage, smoked rounds small
  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 2 Celery, ribs of
  • 2 cloves Garlic
  • 1 Green bell pepper
  • 4 Green onions
  • 1/4 cup Parsley, fresh
  • 1 can Tomatoes
  • 1/2 cup White or yellow onion

• Canned Goods

  • 1 1/2 cups Chicken broth, low-sodium
  • 3 tbsp Tomato paste

• Condiments

  • 1/2 cup Tomato sauce

• Pasta & Grains

  • 1 Brown rice, Hot cooked

• Baking & Spices

  • 2 tsp Cajun seasoning
  • 1 Salt

Found on tastesbetterfromscratch.com

Description

Ingredients

• 12 ounces smoked Andouille sausage, cut into small rounds
• 1 pound boneless skinless chicken breasts
• 1 1/2 cups low sodium chicken broth
• 1/2 cup chopped white or yellow onion
• 4 green onions, chopped
• 1 green bell pepper, chopped
• 2-3 ribs of celery, chopped
• 1/4 cup fresh chopped parsley
• 2 cloves minced garlic
• 1 can (14.5 ounces) diced tomatoes, undrained
• 3 tablespoons tomato paste
• ½ cup tomato sauce
• 2 teaspoons cajun seasoning
• salt to taste
• Hot cooked brown rice, for serving

Directions

• Heat a large skillet over medium high heat. Spray with cooking spray. Add the sausage, spreading the slices into a single layer across the pan (you may need to do this in 2 batches). Allow to cook for 2-3 minutes, until the bottoms are golden brown. Flip each to the other side to brown. Place (raw) chicken breasts in slow cooker, and then add the browned sausages. 
• Deglaze your hot saucepan with the chicken broth to remove all of those yummy browned bits. Pour broth into the crockpot. Add chopped onion, green onion, bell pepper, celery, parsley, garlic, diced tomatoes, tomato paste, tomato sauce, and cajun seasoning. Stir to combine.
• Cook on LOW for 6 hours or HIGH for 3 hours. Remove chicken to a plate and shred it into small pieces. At this point you can taste the broth and season with salt or additional cajun seasoning, if needed. Return chicken to the pot and cook for an additional 15-20 minutes.
• Serve with hot cooked brown rice. Garnish with extra parsley and green onions, if desired.