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Creole Chicken & Sausage

Slow Cooker Creole Chicken and Sausage


2 lbs. boneless, skinless chicken breasts

2 pkgs. Preston Meats Polish sausage, cut into small rounds

1 large onion, chopped

4 cloves garlic, minced

2 ½ cups chicken broth

2 (14.5 oz.) cans diced tomatoes

1 (6 oz.) can tomato paste

1 (8 oz.) can tomato sauce

4 teaspoons Creole seasoning

½ teaspoon cayenne pepper

1 (26 oz.) can black beans, drained (optional)

1 green bell pepper, chopped (optional)

Rice for serving (optional) or 1 pkg. angel hair pasta, or egg noodles 

Place the chicken, sausage, onion, garlic, chicken broth, diced tomatoes, tomato paste, tomato sauce, Creole seasoning and cayenne pepper in slow cooker.  Cover and cook on high 3 hours for low 6-8 hours.

Remove chicken to a separate plate, let cool slightly, then shred.  Return shredded chicken back to the slow cooker and add the black beans and green bell pepper, if using.  Stir.  Cover and cook an additional 30-35 minutes.  Taste the chicken mixture and season with salt and pepper as needed. 

Serve the Creole chicken over cooked rice or cooked noodles.  


Emeirl Lagasse’s homemade Creole Seasoning: 

2 ½ tbl. Paprika

2 tbl. Salt

2 tbl. Garlic powder

1 tbl. Pepper

1 tbl. Onion powder

1 tbl. Cayenne pepper

1 tbl. Oregano

1 tbl. Thyme

(mix all ingredients together in a bowl and store in a sealed container)

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