Sunday, June 22, 2014

Slow Cooker Chicken-Sausage Stew

 Chicken and Kielbasa go together like "lamb and tuna fish... maybe you like spaghetti and meatball? You more comfortable with that analogy?" (Gotta love Big Daddy.) I made this dish but lightened it up by using brown rice and low-fat ingredients. You can enjoy this dish even on a diet...right? It's pretty awesome. With our wedding coming up, Ivan has been trying to trim-down. I figured I would try my best to cook my normal meals but lighten them up so he doesn't feel guilty if he has seconds. And he always goes for seconds.

Slow Cooker Chicken Sausage Stew

1 Lb Chicken, boneless and skinless
20 Oz Andouille Sausge
1 Jar Rosted Red Peppers
1 Yellow Onion, diced
2 Tbsp Olive Oil
1 Tbsp Garlic, minced
1 tsp Dried Oregano
1 tsp Creole Seasoning
1/2 C Chicken stock
8 oz Cream Cheese
Salt ad Pepper


Heat oil in a pan and add the onion until translucent. Add the garlic, oregano, salt, pepper, creole seasoning and cook for another few minutes.

Trim the chicken and cut into bite sized pieces.

Slice sausage into 3/4 inch slices and place both meats in your slow cooker, followed by the roasted red peppers (drained) and onion mixture.

In the same pan you cooked the onions, add the chicken stock and cook on high heat until the stock is reduced by half (about 5 minutes). Add the cream cheese and whisk until blended.

Pour the stock mix into your slow cooker and cook on low for 4-6 hours or high for 3 hours.

Serve over rice and enjoy!!