Dru’s Slow Cooker Savannah Stew
1 pound Savannah Sausage Andouille, sliced (brown in skillet and drain)
1 pound Skinless, Boneless Chicken Halves – cooked and cut into 1 inch cubes
1 (28 oz) can diced tomatoes with juice
3 Tbsp dried minced onion flakes
1 cup chicken broth
2 tsp dried Oregano
2 tsp dried parsley
2 tsp minced garlic
2 tsp Cajun seasoning
1/2 tsp dried Thyme
In slow cooker, mix the sausage and chicken, tomatoes with juice, onion, garlic and broth. Add your oregano, parsley, Cajun seasoning and thyme. Stir all ingredients. Cover and cook 6 to 7 hours on low, or 3 to 4 hours on high. May be served over rice, noodles or corn bread.