Juicy, shredded chicken and zesty Andouille sausage make the perfect pair, in a savory tomato and bell pepper sauce. Slow Cooker Cajun Chicken and Sausage is so easy and full of flavor, you’ll want to make it again and again!
Bold and Spicy Cajun Cooking, Made Easy!
Looking for a bold and interesting dinner option, something a little out of the ordinary, but still easy to pull off? This simple crockpot meal is it! Served over rice, this dish is full of chicken, sausage, and veggies, all in a savory sauce spiked with your favorite Cajun seasoning. It’s a family-pleasing meal that comes together in minutes, and slowly simmers away without needing your attention. Winner winner, chicken dinner!
I love making the occasional Cajun dish, because they’re always a hit with my family. And I’m sure this will be a hit with your family, too! Even picky eaters will enjoy the tender shredded chicken served over hot white rice. Plus, the leftovers taste even better the next day! So the next time you have a busy day, just toss this in the crockpot in the morning, and by dinnertime, you’ll have a savory, satisfying supper, ready to go.
What You’ll Need
Another easy element to this dish is that it makes use of canned tomatoes, beans, and tomato sauce. These ingredients add flavor and protein to the recipe, with minimal effort! Here’s the full ingredients list, in detail:
- Chicken: I like to use boneless, skinless chicken breast in this recipe – it’s easy to work with and shreds nicely into the sauce.
- Andouille Sausage: Slice the sausage links into rounds.
- Onion: Dice up one medium onion – any kind is fine, whether yellow, white, sweet, or red.
- Garlic: I like minced fresh garlic here, but you could substitute garlic powder, or jarred minced garlic, if you prefer.
- Tomatoes: You’ll need a can of diced tomatoes, with their juices. Don’t drain!
- Tomato Sauce: Canned or boxed tomato sauce adds a ton of flavor.
- Black Beans: I recommend rinsing and draining the beans to take away some of the “canned” taste.
- Bell Peppers: Dice on green bell pepper, and one red or yellow bell pepper.
- Cajun Seasoning: Use your favorite Cajun seasoning mix here. Or for a store bought version, I like the “Slap Ya Mama” brand.
- Paprika: Smoked paprika adds so much smoky, earthy flavor!
- Chicken Broth: To get the right consistency, I pour in some chicken broth. Veggie broth or water would also be just fine.
- Cooked Rice: For serving.
- Hot Sauce: Optional, for serving.
Let’s Make Cajun Chicken and Sausage!
It doesn’t get easier than this – a true “dump-and-go” dinner recipe that simmers away all day with no babysitting! Here’s how you do it:
- Prep the Ingredients and Toss Them in the Crockpot. Place the chicken breasts, sliced sausage, diced onion, minced garlic, and all the other goodies into your slow cooker, except the cooked rice for serving, and the optional hot sauce. Stir everything around to combine the ingredients.
- Cook. Cook this on HIGH for 3 hours, or on LOW for 6 – 8 hours. You’ll know it’s ready when the chicken is cooked through and has reached an internal temperature of 165°F (use an Instant Read thermometer to check for doneness).
- Shred the Chicken. Once the chicken is cooked, take it out of the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker, and stir it around to soak up some of the sauce.
- Enjoy! Serve your Cajun chicken and sausage in a large bowl over white rice. Yum!
Do You Have to Brown Sausage Before Putting It in the Slow Cooker?
No, not at all! Browning meat before adding it to a crockpot can be helpful, because the browning adds a layer of flavor and color. But this recipe is already loaded with flavorful ingredients, so if you’d like to put the sausage right in, like I do, go for it. The dish will still be hearty, well-seasoned, and satisfying. If you prefer to brown it first, that’s fine, as well!
Yummy Tips for this Recipe
Of course, like many slow cooker dishes, this one is very adaptable. Don’t like sausage? Leave it out, or substitute another meat that you like, such as ham or smoked turkey meat! Want to add some extra veggies, or tweak the seasonings.
- Sausage Options: While I use Andouille sausage in this recipe, almost any kind would work, including beef or turkey sausage. Kielbasa would be an easy swap, or your favorite country smoked sausage links.
- Chicken Options: Feel free to substitute chicken thighs for the chicken breast in this recipe. Chicken thighs will produce a more moist and fatty result.
- Add Rice: I make my rice separately, but if you like, you can add the rice two hours before the chicken is done (if cooking on high) or 3 hours before cooking is done (if cooking on low).
- Add Shrimp: To add shrimp to this dish, just turn the crockpot on HIGH for the last 30 minutes of cooking, and stir the shrimp right in to simmer for that half-hour. They should be pink and fully cooked by that time, but if they are not, let them cook for another 10 – 15 minutes before checking.
- Thicken the Sauce: If you prefer a thicker sauce with this recipe, add a slurry of cornstarch and water to the Crockpot during the last 30 minutes, and turn the heat to HIGH so that it simmers. Stir well.
Easy Serving Ideas
To serve this dish, all you really need is some hot, cooked rice! You could also do cauliflower rice, if you prefer. However, if you want to make a side dish or two, I have a few favorites I’d love to share with you!
- Cornbread: A square of cheesy cornbread goes beautifully with this saucy dish! Try this Cheddar Jalapeno Cornbread, for an easy and flavorful combination of taste and texture.
- Beer Bread: Not a cornbread fan? This dish goes equally as well with some Buttery Beer Bread! It’s super easy to make with just a few pantry staple ingredients.
- Greens: Classic collard greens are a nutritious, satisfying side with this spicy Cajun dinner. Beer Bacon Collard Greens take the Southern favorite to a whole new level! If you’re a fan of collards, you’ve got to try these.
Storing and Reheating the Leftovers
- Refrigerate your leftovers well-covered, ideally in airtight containers. Properly stored, this dish will keep in the fridge for up to 4 days.
- You can also freeze leftover Cajun chicken and sausage, for up to three months. Make sure to seal it well in a zip-top bag, pressing out as much air as possible before sealing. Then place that bag inside another bag, to help prevent freezer burn.
- To reheat, thaw your leftovers in the fridge overnight (if frozen). Reheat in the microwave, using a microwave-safe dish. You an also reheat on the stovetop, in a covered skillet over low heat. Stir frequently to prevent scorching or sticking. The dish should simmer and all of the ingredients should be piping hot before serving.
More Easy Slow Cooker Recipes
Looking for more slow cooker dinner recipes? Lucky for you I love my crockpot and have a ton! Here are a few of my favorites I think you will enjoy:
- Crockpot Chicken and Dumplings
- Salsa Verde Chicken Tacos in Crockpot
- The Best Crockpot Pot Roast
- Crockpot Grape Jelly Meatballs
- Best Crockpot Ham
- Crockpot Mississippi Chicken
- Easy Crockpot Cabbage Roll Soup
- Crockpot Whole Chicken
- Slow Cooker Ropa Vieja
- Crockpot Chicken and Rice
- Easy Crockpot Pulled Pork
- Crockpot French Onion Soup
Slow Cooker Cajun Chicken & Sausage
Juicy, shredded chicken and zesty Andouille sausage make the perfect pair, in a savory tomato and bell pepper sauce.
- 1 pound boneless, skinless chicken breast
- 12 ounces Andouille or Cajun sausage, sliced into rounds
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes (do not drain)
- 1 (14.5 ounce) can tomato sauce
- 1 (14.5 ounce) can black beans, rinsed and drained
- 1 medium green bell pepper, seeded and diced
- 1 medium red or yellow bell pepper, seeded and diced
- 2 teaspoons Cajun Seasoning
- ½ teaspoon smoked paprika
- 1 cup chicken broth
- Cooked rice, for serving
- Hot sauce, optional, for serving
- In slow cooker, place chicken breasts, sausage, onion, garlic, diced tomatoes, tomato sauce, black beans, bell peppers, cajun seasoning, and paprika. Pour in the chicken broth, and stir to combine.
- Cook on HIGH for 3 hours, or on LOW for 6 to 8 hours, until the chicken is cooked through and has reached an internal temperature of 165°F. Take out the chicken breast and shred it. Return the shredded chicken to the slow cooker, and stir to combine.
- Serve in a large bowl over white rice, with hot sauce for topping as desired.
HOW TO STORE LEFTOVERS
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Transfer cooled leftovers into a freezer safe container (like a freezer safe zip-top bag) and remove as much air as possible. Freeze for up to 3 months.
To Reheat: Thaw in the fridge overnight (if frozen). Reheat in the microwave, using a microwave-safe dish. You an also reheat on the stovetop, in a covered skillet over low heat. Stir frequently to prevent scorching or sticking. The dish should simmer and all of the ingredients should be piping hot before serving.
Amount Per Serving: Calories: 441Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 107mgSodium: 1270mgCarbohydrates: 22gFiber: 4gSugar: 4gProtein: 36g
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It’s a good recipe. I added a tablespoon of prepared savoys roux.