Juicy, shredded chicken and zesty Andouille sausage make the perfect pair, in a savory tomato and bell pepper sauce.
Prep Time10 minutesminutes
Cook Time3 hourshours
Total Time3 hourshours10 minutesminutes
Ingredients
1poundboneless, skinless chicken breast
12ouncesAndouille or Cajun sausage, sliced into rounds
1medium onion, diced
2clovesgarlic, minced
114.5 ounce can diced tomatoes (do not drain)
114.5 ounce can tomato sauce
114.5 ounce can black beans, rinsed and drained
1medium green bell pepper, seeded and diced
1medium red or yellow bell pepper, seeded and diced
2teaspoonsCajun Seasoning
½teaspoonsmoked paprika
1cupchicken broth
Cooked rice, for serving
Hot sauce, optional, for serving
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Instructions
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.
Notes
HOW TO STORE LEFTOVERSFridge: 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.