Rating: 4.5 stars 4.4
21 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

A great recipe for the middle of the week! Serve over rice.

Recipe Summary

prep:
35 mins
cook:
6 hrs 23 mins
total:
6 hrs 58 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add flour; cook and stir until a golden brown paste forms, about 10 minutes.

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  • Heat a large skillet over medium heat. Add sausage; cook and stir until golden brown, 8 to 10 minutes. Transfer to a slow cooker.

  • Place chicken thighs in the same skillet; cook and stir until no longer pink, about 5 minutes. Transfer chicken thighs to the slow cooker.

  • Stir diced tomatoes, onion, yellow bell pepper, celery, jalapeno pepper, and minced garlic into the slow cooker. Add flour paste, garlic powder, paprika, onion powder, pepper, and oregano. Stir in chicken broth.

  • Cook on Low until flavors combine, 6 to 8 hours.

Cook's Notes:

Substitute canola oil for the vegetable oil if desired.

Substitute a green or red bell pepper for the yellow one if desired.

Nutrition Facts

375 calories; protein 19.4g; carbohydrates 10.9g; fat 27.7g; cholesterol 59.7mg; sodium 914.1mg. Full Nutrition
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