Instructions
-
Layer the Base: Place the cubed chicken, sliced andouille sausage, and chopped green peppers into the slow cooker. If using onions and garlic, add those in as well.
-
Season: Sprinkle the Cajun seasoning, oregano, and garlic powder evenly over the meat and vegetables.
-
Add Liquids: Pour the diced tomatoes (with their juices) and the chicken broth over the top. Do not stir yet; let the seasonings sit on top of the meat to infuse during the start of the cook.
-
Slow Cook: Cover and cook on Low for 6–7 hours or on High for 3–4 hours. The chicken should be tender and the peppers soft.
-
Finish and Serve: About 15 minutes before serving, give everything a good stir to incorporate the juices. Serve over a big bowl of steamed white rice or with a side of cornbread to soak up the spicy broth.
A Quick Tip
Andouille sausage is already smoked and salty, and many Cajun seasoning blends are very heavy on salt. I recommend tasting the broth near the end before adding any extra salt or pepper!
