- 1½ pounds of boneless, skinless chicken breast, chopped
- 13-ounce turkey kielbasa, sliced
- 12-ounce bag of Cajun style mirepoix blend (or 1 cup each of chopped green bell pepper, onion and celery)
- 1-3 tsp cayenne pepper (depending on how spicy you'd like it!)
- 1 tsp dried oregano
- 1 tsp Creole seasoning
- 1 tsp minced garlic
Combine all ingredients in slow cooker and cook on low for 6 hours or high for 3 hours. Serve over rice.
This is a great recipe to freeze. In fact, I usually make one or two extra batches when I make it for dinner to freeze for later. For best results, combine all ingredients in Ziploc freezer bag, label and pop in your freezer (use within 3 months). When ready to cook, thaw in refrigerator and follow directions above.