Slow Cooker Chicken-Andouille Stew
Slow Cooker Chicken Andouille Stew is a creamy slow cooker stew featuring chicken, chicken Andouille sausage, roasted red peppers, and onions. This tasty stew is low glycemic and gluten-free and if you eat plain or with cauliflower rice it can be low-carb! Use Stew Recipes to find more recipes like this one.
When I shared my recipe for Slow Cooker Red Beans and Rice Soup, I told you about the Amylu Chicken Andouille Sausage I’d discovered at Costco, and this Slow Cooker Chicken-Andouille Stew is another recipe using Amylu’s delicious gluten-free sausage in the slow cooker. I had this sausage on the brain when I spotted a slow cooker recipe for chicken and sausage from Bakeaholic Mama on Pinterest, and I adapted that recipe, making it into a stew and adding roasted red pepper, oregano, Creole Seasoning, and reducing the chicken stock for added flavor in the sauce.
I loved the way this turned out, and enjoyed it over low-glycemic Uncle Ben’s Rice to soak up the flavorful sauce, but for a lower carb meal you could eat it as a stew without the rice or serve over Cauliflower Rice; enjoy!
Trim two boneless-skinless chicken breasts and cut into bite-sized chunks. Cut 8 links Amylu Chicken Andouille Sausage into slices about 3/4 inch thick. Lightly brown the onion in a little olive oil, then add the garlic, dried Oregano, and Tony Chachere’s Creole Seasoning and cook about 2 minutes more.
Drain a 12 oz. jar of roasted red pepper and cut the peppers into bite-sized pieces. Layer the chicken, sausage, red peppers, and onion mixture in a small slow cooker. (I used my Crock-Pot 3-1/2-Quart Slow Cooker.) Put the chicken stock into the pan you used to brown the onions and simmer until it’s reduced to 1/4 cup, then whisk in the cream cheese until it’s mostly smooth. (Use light or full-fat cream cheese, whichever you prefer!)
Pour the stock/cream cheese mixture over the other ingredients and cook on low for 4-6 hours, or until the chicken is cooked through and all flavors are well-combined. This won’t win any beauty contests when you first remove the lid, but stir to combine the flavors and serve (over rice or not) for a delicious, easy meal.
More Tasty Slow Cooker Recipes with Sausage:
Sausage and Meatballs Index Page ~ Slow Cooker or Pressure Cooker
Slow Cooker Red Beans and Rice Soup ~ Kalyn’s Kitchen
Slow Cooker Sausage and Peppers ~ Everyday Maven
Slow Cooker Chickpea Stew with Italian Sausage, Tomatoes, and Pesto ~ Kalyn’s Kitchen
Slow Cooker Root Vegetable Sausage Stew ~ Simple Nourished Living
Slow Cooker Sausage, Beans, and Greens ~ Kalyn’s Kitchen
Slow Cooker Chicken-Andouille Stew
Slow Cooker Chicken Andouille Stew is a creamy slow cooker stew featuring chicken, chicken Andouille sausage, roasted red peppers, and onions and is delicious anytime.
- 2 large boneless-skinless chicken breasts, trimmed and cut into bite-sized pieces
- 8 links (20 oz.) Andouille sausage (I used Amylu Chicken Andouille Sausage, or use another brand of chicken or turkey Andouille sausage; I wouldn’t recommend pork sausage for this recipe.)
- 1 jar (12 oz.) roasted red pepper, cut into bite-sized pieces
- 1 large onion, chopped
- 2 tsp. olive oil
- 1 T minced garlic
- 1 tsp. dried oregano
- 1 tsp. Tony Chachere’s Creole Seasoning (or use any brand of Creole seasoning that you like.)
- 1/2 cup chicken stock or broth, simmered to reduce to 1/4 cup
- 8 oz. cream cheese, softened and cut into pieces
- sliced green onions for serving (optional but recommended)
- cooked rice for serving (optional; I used low-glycemic Uncle Ben’s Rice, but this would also be delicious as a stew without the rice or serve with Cauliflower Rice for a low-carb option.)
- Spray slow cooker insert with non-stick spray.
- Take cream cheese out of the fridge and let it soften while you prep other ingredients.
- Trim visible fat or undesirable parts from chicken breasts and cut into bite-sized pieces. (I save the trimmings to make chicken stock.)
- Cut sausage (I used Amylu Chicken Andouille Sausage) into 3/4 inch slices.
- Heat the oil in a medium-sized frying pan and saute the onion over medium-high heat until it’s starting to brown, about 5 minutes.
- Add the minced garlic, oregano, and Tony Chachere’s Creole Seasoning and saute 1-2 minutes more.
- Drain roasted red peppers and cut into bite sized pieces and chop onion.
- Layer the chicken, sausage, roasted red peppers, and onion/spices mixture in the slow cooker.
- Add the stock to the frying pan and cook over high heat until stock is reduced by half, about 6 minutes. Turn off heat.
- Cut softened cream cheese into pieces and whisk the cream cheese into the stock until it’s mostly blended. (There can be a few lumps; they will dissolve in the slow cooker.
- Pour the stock/cream cheese mixture over ingredients in the slow cooker and cook on low for 4-6 hours, or until the chicken is cooked through and flavored from the sausage and spices.
- I would start checking after 4 hours and cook just long enough for the chicken to be done so you don’t over-cook the sausage.
- When it’s done, stir the mixture in the slow cooker and serve hot, over rice (I used low-glycemic Uncle Ben’s Rice, but this would also be delicious as a stew without the rice or serve with Cauliflower Rice for a low-carb option.), if desired and garnished with thinly sliced green onions.
(I used my favorite Crock-Pot 3-1/2-Quart Slow Cooker, but it could have been a little smaller.
Recipe adapted from a slow cooker recipe for chicken and sausage from Bakeaholic Mama.
Low-Carb Diet / Low-Glycemic Diet / South Beach Suggestions:
Using low-fat chicken sausage and light cream cheese with the other low-glycemic ingredients in this Slow Cooker Chicken Andouille Stew makes this suitable for any phase of the South Beach Diet if eaten plain, or Phase 2 or 3 if eaten over rice. For low-carb diets, use any sausage and full-fat cream cheese if you prefer. This would be a great low-carb meal if you eat over cauliflower rice.
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