Saturday, April 05, 2014

Slow Cooker Chicken-Andouille Stew (Gluten-Free)

Slow Cooker Chicken-Andouille Stew
A creamy slow cooker stew featuring chicken, chicken Andouille sausage, roasted red peppers, and onions.

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; 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.

Drain a 12 oz. jar of roasted red pepper and cut the peppers into bite-sized pieces.

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.

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 light cream cheese until it's mostly smooth.

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.


Slow Cooker Chicken-Andouille Stew
(Makes 6-8 servings; recipe adapted from a slow cooker recipe for chicken and sausage from Bakeaholic Mama.)

Equipment:
(I used my favorite Crock-Pot 3-1/2-Quart Slow Cooker, but it could have been a little smaller.

Ingredients:
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. reduced-fat 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.)

Instructions:
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 into 3/4 inch slices.  Drain roasted red peppers and cut into bite sized pieces and chop onion.

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 Creole seasoning and saute 1-2 minutes more.  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 if desired and garnished with thinly sliced green onions.

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South Beach Suggestions:
Using low-fat chicken sausage and light cream cheese with the other low-glycemic ingredients here makes this suitable for any phase of the South Beach Diet if eaten plain, or Phase 2 or 3 if eaten over rice. 

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Tasty Slow Cooker Recipes with Chicken or Turkey Sausage:
Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
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
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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13 comments:

  1. Must track down this sausage at my Costco. I don't eat pork andouille, but I know it adds a special flavor to Cajun and Creole cooking.

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  2. Lydia, hope your Costco has it; I'm really loving the chicken Andouille.

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  3. Instant recipe collection inclusion!

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  4. I got really excited about this recipe...until I saw the cream cheese. For those of us who need to limit dairy, do you think it would be okay to just eliminate that ingredient? Or any other suggestions for substitutions?

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  5. I'm not sure it will be quite as good as the creamy sauce, but I think this will not be bad with just the broth, maybe a little more broth. Love to hear what you think if you try it that way.

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  6. Made this tonight. Delicious!
    Served with a side of steamed broccoli and it made a fully satisfying meal.

    Thanks Kayln for another wonderful recipe!

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  7. Thanks Debbie; so glad you liked it.

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  8. Kalyn, this sounds absolutely fabulous! I LOVE Cajun spices, and of course, the ease of the slow cooker!

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  9. This stew is delicious! I added a few ribs of celery to the onion-garlic mix and then added two ears of corn kernels. It was so flavorful, especially with a dash of Sriracha to up the spice. I'm eating the leftovers as we speak, and I'm sad to be running out! We served it over a bed of quinoa and my family is already asking when we can eat this again!

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  10. For those who can't do dairy, you could probably use Tofutti's dairy-free cream cheese or another vegan cream cheese substitute. I'm not sure if it would fit into someone's diet as far as calories and fat, but it's a place to start.

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  11. So glad you enjoyed it and had fun adapting the recipe!

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