3 boneless chicken breasts; cut into chunks before freezing
1 small onion, chopped finely
1/2 red bell pepper, chopped finely
1 package smoked beef sausage, sliced into rounds (recommend Manda sausage yellow label)
2 teaspoons minced garlic
2 cans Chicken Broth
1 can Cream of Chicken Soup; Low fat or healthy
1 can Cream of Mushroom; Low fat or healthy
2 teaspoons creole seasoning
1/2 can water
Slow Cooker Directions:
- Place frozen chicken breasts at bottom of the slow cooker. Cover chicken with sliced sausage. Sprinkle onions, peppers, potatoes, and carrots over chicken and sausage. Add chicken broth then dump soups over chicken, vegetables, and sausage. If you use thawed chicken use 1 can of water.
- Add garlic and creole seasoning to slow cooker. Put the lid on the slow cooker and set to cook on LOW for 8 HOURS.
Pressure Cooker Directions:
- Place chicken breasts at the bottom of the pressure cooker. Cover chicken with sliced sausage. Sprinkle onions, peppers, potatoes, and carrots over chicken and sausage. Add chicken broth then dump soups over chicken, vegetables, and sausage. Add water then add garlic and creole seasoning and mix up everything.
- Put the lid on the Pressure Cooker to make sure it is locked and that the valve is closed. Press the SOUP/STEWbutton, then the time select button set to 30 minutes.
- Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Let the steam naturally release. When the steam is completely released, remove the lid.
- With this amount of ingredients in the pressure cooker, it may take up to 20 minutes to pressurize. Then let the steam naturally release, so the liquid is not released from the pressure valve.
Note: If making a Double batch of soup you may get 48oz. chicken broth and not use Water.
