Slow Cooker Red Beans and Chicken with Andouille Tips, FAQ & printable recipe

Tips for success

To enhance the flavor further, consider lightly sautéing the andouille sausage in a separate pan before adding it to the slow cooker.

This extra step renders out some of the fat and deepens the smoky notes, although it is optional and not strictly required for a delicious final result. If you choose to do this, ensure the sausage is drained of excess fat before adding it to the slow cooker.

Serving this dish over a bed of fluffy white rice or with a side of crusty bread is highly recommended to soak up the flavorful, thickened broth. If you find the sauce is too thin at the end of the cooking time, you can remove the lid for the last 15 minutes of cooking to allow some of the liquid to evaporate and concentrate the flavors further.

Variations

• Vegetable-Packed Version: Incorporate diced bell peppers, onions, and celery during the layering step to add extra texture and a classic aromatic base to the dish.
• Spicier Kick: Add a pinch of cayenne pepper or a chopped jalapeño along with the Cajun seasoning if you prefer a significantly hotter flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a sealed container for up to 2 months; thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium heat until steaming hot, or microwave in a covered bowl until heated through.

Transfer any leftovers to an airtight container within 2 hours of cooking. Do not leave the food out at room temperature for longer than this to ensure food safety. Properly stored, the dish will retain its quality and flavor for several days, making it an excellent option for meal planning and quick future dinners.

This dish is an excellent candidate for making ahead. You can assemble all the ingredients in the slow cooker stoneware insert the night before, cover it, and keep it in the refrigerator.

In the morning, simply place the insert into the slow cooker base and start the cooking process. This saves significant time on busy days while allowing the flavors to meld together even more effectively before the heat is applied.

Serving ideas

Serve the red beans and chicken in shallow bowls to showcase the texture and colors of the ingredients. A warm, hearty portion is best enjoyed immediately while the broth is still hot and flavorful.

The combination of tender chicken and smoky sausage creates a satisfying meal that requires little more than a simple side dish to complete the experience.

For a fresh finish, you can garnish the individual bowls with a sprinkle of chopped fresh parsley or green onions. These additions provide a bright contrast to the deep, savory profile of the Cajun-seasoned broth.

If you enjoy a touch of extra heat, a few drops of your favorite hot sauce can be added at the table to customize the level of spice for each serving.

Frequently asked questions

Recipe card

Slow Cooker Red Beans and Chicken with Andouille

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 lb boneless skinless chicken breast, cut into bite-size chunks
• 15 oz dark red kidney beans, drained and rinsed
• 8 oz andouille sausage, sliced into coins
• 1 cup chicken broth
• 1 tbsp Cajun seasoning

Instructions

1. Place the cut chicken breast chunks into the base of the slow cooker, ensuring they are spread in an even layer across the bottom of the insert.
2. Top the chicken with the rinsed red kidney beans and the sliced andouille sausage coins. Pour the chicken broth over the mixture to provide moisture for the cooking process.
3. Sprinkle the Cajun seasoning evenly over the top of the ingredients. Cover the slow cooker and cook on high for 4 hours until the chicken reaches an internal temperature of 165°F (74°C). Allow the dish to rest for 5 minutes before serving.

Contains: sulfites

Estimated nutrition per serving

Calories

380

Protein

35 g

Carbohydrates

22 g

Fat

16 g

Fiber

6 g

Sugar

1.5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.