It’s a “busy-mom’s” gumbo. No rue is necessary. It has more of a tomato base, and tons of flavor. And the best part? It’s made in the SLOW COOKER! A total “dump it and forget it” type of meal. Perfect for an easy weeknight dinner or even for a fancy Sunday dinner. Enjoy!
Consider trying these popular slow cooker recipes:
- Slow Cooker Lasagna
- Slow Cooker Creamy Ranch Pork Chops
- Slow Cooker Pot Roast
- Slow Cooker Ribs
- Slow Cooker Three Cheese Ziti
- Slow Cooker Pork Carnitas
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Recipe
Slow Cooker Cajun Chicken and Sausage
Equipment
Ingredients
- 12 ounces smoked andouille sausages , cut into small rounds
- 1 pound boneless skinless chicken breasts
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup yellow onion , chopped
- 4 green onions , chopped
- 1 green bell pepper , chopped
- 2-3 ribs celery , chopped
- 1/4 cup fresh chopped parsley , chopped
- 2 cloves garlic , minced
- 14.5 ounce can diced tomatoes , undrained
- 3 Tablespoons tomato paste
- ½ cup tomato sauce
- 2 teaspoons Cajun seasonings
- salt , to taste
- hot cooked brown rice , for serving
Instructions
- 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.
Nutrition
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Would this be ok to add all ingredients to a freezer bag and then freeze to put into the crockpot later or do you think the vegetables would be too soggy?
This was delicious next time I will double the sausage!
I need to cut down the acid content due to diet issue. Do you think it would come out ok if I use the diced tomatoes but skip the tomato sauce & paste? Or a better suggestion? Thanks!
This was really good. I doubled the recipe and made it in the Instant Pot. I first sauteed the sausage in some oil and then turned it off and removed the sausage. I then added the broth and scraped the bottom. I added the chicken which had already been cut into bite size pieces, then sausage, then everything else. I closed it up, set it to seal, and turned it on manual for 10 minutes. I allowed it to naturally release for 20 minutes. Thank you for this great recipe.
Thanks for this. I only use the instant pot settings and I was wondering how long to cook this for.
Could we use chicken thighs?
Yes. Thighs will be great.
Hello, this was really good and my family ate it up. Thank you for sharing.
Just found this on Pinterest. Sounds delicious. But my family is not into spicy hot foods. Is this hot if so what can I do to tone it down?
Thank you.
Hi Carol, I don’t think it’s overly spicy at all. It really depends on the type of cajun seasoning you use, but you could make your own cajun spice and cut back on the heat to make sure it’s not spicy at all 🙂 https://www.allrecipes.com/recipe/149221/cajun-spice-mix/ Hope you enjoy it!
I will add some okra and cayenne as it wasn’t as spicy as we like but still good.
Wonderful recipe! However not quite Cajun! This would actually be Creole Chicken and Sausage, as it has tomatoes in it; a Cajun gumbo does not. Just a little cultural tip from a Cajun 🙂
If I wanted to also add some fresh shrimp when would I add them, and how long?
Hi Lisa, if the shrimp are uncooked I would add them to the slow cooker with about 1 hour left (on LOW). If they are already cooked just add them when you return the shredded chicken to the pot, near the end, just to warm them up.
Delish! Even without the roux! 5 stars. 😀
Thanks Chelsea! Happy to hear it!
I made this last night – it was delicious!! I used kielbasa instead of andouille sausage because I wanted my kids to have a more familiar taste (you know how kids get with anything new!), and my son really liked it! Definitely a keeper – thanks! 🙂
Thanks Pamela! Glad to hear your family liked it! My kids love kielbasa too–it’s a little less spicy 🙂
This looks so delicious! And now that fall is around the corner, I am all over slow cooker recipes! 🙂