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1 ½ pounds boneless, skinless chicken thighs, trimmed of fat
9 ounces chicken Andouille sausage, sliced into rounds
1 cup chopped onions
1/2 cup chopped carrots
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3 cloves garlic, minced
1 cup low sodium chicken broth
1 (14.5-ounce) can diced tomatoes
3 ounces (1/2 a 6-ounce can) tomato paste
1/2 cup tomato sauce
1 ¾ teaspoons Creole seasoning
Dash of cayenne pepper
3 scallions, chopped (for garnish)
3 cups cooked brown rice, for serving (optional)
DIRECTIONS:
Place all of ingredients in the slow cooker.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Shred the chicken and add it back to the slow cooker. Evenly distribute
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1st Keep
 serinaluna
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