- 4 boneless skinless chicken thighs
- 1 stick andouille sausage, 6 to 8 ounces, sliced
- 1 onion, sliced
- 1 cup roasted red pepper, sliced
- 2 cups tomato sauce
- Place the chicken thighs in the slow cooker and top with sliced andouille sausage, sliced onion and sliced roasted red pepper.
- Pour in tomato sauce and set on low for eight hours or high for four hours.
- Can be tossed with pasta and Parmesan cheese or placed on a roll with provolone cheese.