Ingredients

• 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

1. Place all of ingredients in the slow cooker.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
3. Shred the chicken and add it back to the slow cooker. Evenly distribute the creole among 6 bowls and top each with green onions. Serve alone or over brown rice.