Slow Cooker Chicken and Sausage Creole
Serves 4-6

Enjoy the bold and comforting flavors of this Slow Cooker Chicken and Sausage Creole – a perfect dish for a hearty and satisfying meal! 

Creole Seasoning Mix:
1 tablespoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 tablespoon kosher salt
1/2 teaspoon black pepper

Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons butter
2 tablespoons olive oil
1 pound smoked sausage (andouille or kielbasa), thinly sliced
1 large onion, diced
1 red bell pepper, diced
3 celery stalks, diced
3 cloves garlic, minced
1/4 cup all-purpose flour 
1 can (14 ounces) diced tomatoes
1 can (6 ounces) tomato paste
1 can cannellini beans, rinsed and drained
1 cup chicken broth

For Serving:
Cooked long-grain rice, for serving
Green onions, sliced for garnish

Directions:
1. In a small bowl, mix together the spices to create your own Creole seasoning. Season the chicken breasts with half of the seasoning mix and rub into both sides of the breasts. Reserve the other half of the mixture for step 5.
2. In a large skillet, sear the seasoned chicken breasts in the butter and olive oil until just browned on both sides. The chicken doesn’t need to be fully cooked in this step, but searing adds fond and flavor to the final dish. The chicken will finish cooking in the slow cooker. Set the seared chicken aside on a plate.
3. In the same skillet, sauté the onion, bell pepper and celery. Sauté until the vegetables are just tender. Add the garlic and cook for another two minutes. Sprinkle the veggies with the flour and cook for another 2 minutes while stirring. Add the 2 cups of chicken broth and stir the mixture until bubbling. Add this mixture to the slow cooker.
4. In the same pan, cook the sliced sausages. Add one cup of water to the sausages and cook for 8-10 minutes, then remove any left-over water and let the sausages brown on both sides. Add the cooked sausage to the slow cooker.
5. Add the diced tomatoes, cannellini beans, tomato paste and remaining Creole seasoning to the slow cooker. Mix well. Add the seared chicken breasts, and cover with the sauce.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and the flavors meld.
7. Shred the chicken breasts directly in the slow cooker.
8. Serve the finished chicken and sausage creole over a serving of cooked long-grain rice.
9. Garnish with sliced green onions. 
10. Enjoy!