In honor of how incredibly simple this meal is, I decided to cut straight to the chase.
I also had a long day and don’t have the mental stamina to be charismatic right now.
PS – You better listen good. This is a Vic top 5 favorite dinner of the moment.
It’s also pretty healthy!
This recipe is done in either a slow cooker or a pressure cooker. I’ll give times for both at the end.
First take your chicken thighs and rub them down with some creole or cajun seasoning.
Rub em down realllll good.
Add into slow cooker or pressure cooker.
Dice up the peppers, onions, and chicken sausage into bite-sized chunks.
Add veggies and chicken sausage into slow cooker with diced tomatoes, tomato paste, chicken broth, and garlic
Cook in slow cooker on Low for 6-8 hours or High for 4-6.
Cook in pressure cooker on High for 12 minutes and naturally release for 5 minutes.
Vic Trick: I use a simple pair of tongs to shred the chicken once it’s done. Right there in the pot.
Serve over rice and enjoy!
Vic’s Tricks To…5 Step Chicken & Sausage Creole
Ingredients
- 4 boneless skinless chicken thighs
- 4 links of chicken sausage
- 2 bell peppers, any color
- 1 large yellow onion
- 3 tablespoons tomato paste
- 1 14.5 oz can of diced tomatoes
- 1/2 cup chicken broth
- 3 cloves minced garlic
- Cajun or creole seasoning
- Rice
Instructions
- Coat chicken thighs in seasoning and place in slow cooker or pressure cooker.
- Dice veggies and slice chicken sausage into bite-sized chunks and add with remaining ingredients into pot.
- Cook slow cooker on High 4-6 hours or Low 6-8 hours.
- Cook pressure cooker on High for 12 minutes with a 5 minute natural release.
- Serve over rice and enjoy!
Happy Eating!
