15 Chicken and Sausage Slow Cooker Recipes

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Nothing beats coming home to the aroma of a hearty chicken and sausage dinner that’s ready to serve. These 15 slow cooker recipes are perfect for busy weeknights or cozy weekends—minimal prep, maximum flavor. Dive in for comfort food made easy!

Chicken and Sausage Jambalaya

A pot of this jambalaya is basically a party in your kitchen—spicy Andouille, tender chicken, and smoky rice all in one. Slow-cooked with bell peppers and tomatoes, it's the kind of one-pot wonder that feeds a crowd and tastes even better the next day. Fire up the stove, no one's leaving hungry.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

Produce

1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 green onions, sliced (for garnish)

Meat

1 lb boneless skinless chicken thighs, cut into 2-inch pieces
12 oz Andouille sausage, sliced into 1/4-inch rounds

Pantry

2 cups long-grain white rice
4 cups chicken broth
2 tbsp vegetable oil
2 tbsp Cajun seasoning
2 bay leaves
1 tsp salt
1/2 tsp black pepper

Instructions

Season chicken pieces with 1 tbsp Cajun seasoning and 1/2 tsp salt. Set aside.
Heat 1 tbsp oil in a large heavy pot or Dutch oven over medium-high heat. Brown chicken in batches, about 4 minutes per side. Transfer to a plate.
Add remaining 1 tbsp oil to pot. Cook sausage until browned, about 3 minutes. Remove with a slotted spoon and set aside.
Reduce heat to medium. Add onion, bell peppers, and celery. Cook, stirring occasionally, until softened, 6–7 minutes. Tip: Scrape up any browned bits for extra flavor.
Add garlic and cook 1 minute until fragrant. Stir in diced tomatoes, 1 tbsp Cajun seasoning, bay leaves, and 1/2 tsp black pepper.
Add rice and chicken broth, bring to a boil. Nestle chicken and sausage back into pot. Reduce heat to low, cover, and simmer 25–30 minutes. Tip: Do not stir while simmering to avoid mushy rice—just rotate the pot occasionally.
Remove from heat and let rest, covered, 10 minutes. Fluff with a fork, discard bay leaves. Tip: Letting it rest allows flavors to meld and rice to firm up.
Garnish with green onions. Adjust salt and pepper if needed.

A spoonful of this jambalaya is a full-on flavor bomb—smoky, spicy, and deeply savory with tender chunks of chicken and sausage. Serve it straight from the pot with a side of hot sauce, or stuff it into bell peppers for a fun twist. Either way, leftovers are a myth.

Slow Cooker Chicken and Sausage Gumbo

Here's your new favorite set-it-and-forget-it dinner: Slow Cooker Chicken and Sausage Gumbo. It's a hearty stew loaded with okra, file powder, and Cajun seasoning — no roux required.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

1 lb boneless skinless chicken thighs, cut into 1-inch chunks
1 lb andouille sausage, sliced into rounds
1 medium onion, diced
1 green bell pepper, diced
2 celery ribs, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
2 cups low-sodium chicken broth
2 cups frozen okra, sliced (or 1 cup fresh)
2 bay leaves
1 tbsp Cajun seasoning
1 tsp dried thyme
½ tsp file powder, plus more for serving
1 tsp salt
½ tsp black pepper
Cooked rice for serving
Sliced green onions for garnish

Instructions

In a 6-quart slow cooker, combine chicken, sausage, onion, bell pepper, celery, garlic, tomatoes, broth, okra, bay leaves, Cajun seasoning, thyme, file powder, salt, and pepper. Stir well to distribute seasonings.
Cover and cook on high for 6 hours or on low for 8 hours, until chicken is tender and flavors meld. Tip: For deeper flavor, brown the sausage and chicken in a skillet before adding to the slow cooker — just 3-4 minutes per side adds a rich crust.
Remove bay leaves. Taste and adjust seasoning with extra Cajun seasoning or salt if needed. Tip: If you prefer a thicker gumbo, stir in 1 tablespoon of file powder at the end (off heat) to avoid a stringy texture.
Serve gumbo over cooked rice, garnished with sliced green onions and a sprinkle of file powder. Tip: Let the gumbo sit for 10 minutes after cooking to allow okra to fully thicken the stew.

Your kitchen will smell like a Louisiana bayou. The gumbo is thick, spicy, and deeply savory — perfect for a cozy night in. Pair it with crusty bread to soak up every last drop.

Creamy Chicken and Sausage Pasta

Skip the takeout—this creamy chicken and sausage pasta is your new weeknight hero. Slow-simmered in a velvety sauce of heavy cream and Parmesan, every bite sticks to the penne like a hug. Ready in under an hour, it's pure comfort without the fuss.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

1 tbsp olive oil
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
12 oz smoked sausage, sliced into 1/2-inch rounds
1 medium yellow onion, diced
4 cloves garlic, minced
1 cup chicken broth
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
1 lb penne pasta
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
2 cups fresh spinach

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces in a single layer and cook until golden brown on all sides, about 5 minutes. Remove and set aside. (Tip: Don't crowd the pot—work in batches if needed for a good sear.)
In the same pot, add sliced sausage and cook until browned, about 3 minutes per side. Remove and set aside with chicken.
Reduce heat to medium. Add diced onion and cook until softened, 4 minutes, scraping up any browned bits. Add garlic and cook 1 minute until fragrant.
Pour in chicken broth, scraping up any remaining bits. Bring to a boil, then reduce heat to low. Stir in heavy cream and bring to a gentle simmer. (Tip: Keep heat low to prevent the cream from curdling.)
Return chicken and sausage to the pot. Add salt, black pepper, and red pepper flakes. Simmer uncovered for 10 minutes, stirring occasionally, until sauce thickens slightly.
While sauce simmers, cook penne according to package directions in salted boiling water until al dente — drain, reserving 1/2 cup pasta water.
Stir the grated Parmesan into the sauce until melted and smooth. (Tip: Use freshly grated Parmesan for the best melt and flavor—pre-shredded contains anti-caking agents.)
Add the cooked penne and fresh spinach to the pot. Toss everything together, adding a splash of reserved pasta water if the sauce needs thinning. Cook 2 minutes until spinach wilts. Serve immediately.

When each forkful wraps you in creamy, savory goodness, you'll wonder why you ever ordered delivery. The sausage adds a smoky kick, while the spinach brings a fresh pop—perfect for cozy nights or impressing guests without the stress.

Chicken and Sausage Chili

Kick off chili season with a bowl that’s thick, smoky, and packed with fire-roasted heat. This Chicken and Sausage Chili brings double protein and a chipotle kick that’ll wake up your taste buds. No skimping on beans or boldness.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Meat & Base

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 lb smoked sausage (like andouille), sliced into rounds
2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
2 tbsp tomato paste

Spices & Canned Goods

1 can (14.5 oz) fire-roasted diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
2 cups chicken broth
1 chipotle pepper in adobo sauce, minced + 1 tbsp adobo sauce
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Optional: shredded cheddar, sour cream, cilantro for serving

Instructions

Heat olive oil in a large pot over medium-high heat. Add chicken and sausage; cook until browned, about 5-7 minutes. Remove and set aside. Pro tip: don’t overcrowd the pot—brown in batches if needed for a deep sear.
Add onion to the same pot; cook until softened, 3-4 minutes. Add garlic and tomato paste; cook 1 minute until fragrant.
Stir in cumin, smoked paprika, oregano, salt, and pepper. Cook 30 seconds. Toasting spices unlocks their oils—don’t skip this quick step.
Add fire-roasted tomatoes, kidney beans, chicken broth, chipotle pepper, and adobo sauce. Stir well, scraping up any browned bits.
Return chicken and sausage to the pot. Bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally, until chili thickens. For an even thicker chili, mash some beans against the pot with a spoon.
Taste and adjust seasonings. Serve hot with desired toppings.

After a long simmer, this chili develops a deep, smoky richness that’s perfect for game day or a cozy weeknight. A final squeeze of lime? Absolutely. But the real star is that thick, meaty texture—every spoonful’s loaded with fire-roasted goodness and tender chicken.

Slow Cooker Chicken and Sausage Cacciatore

Nothing beats coming home to the smell of this Italian classic simmering away. Brown the chicken and sausage, toss in mushrooms and onions, then let the slow cooker do its thing. Dinner’s ready when you are.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

1.5 lbs boneless skinless chicken thighs
1 lb Italian sausage links
2 tbsp olive oil
8 oz mushrooms, sliced
1 medium onion, diced
3 cloves garlic, minced
1 (24 oz) jar marinara sauce
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste

Instructions

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown chicken thighs on both sides, about 3-4 minutes per side. Tip: Don't crowd the pan; work in batches if needed for a better sear.
Remove chicken and set aside. In the same skillet, add remaining 1 tbsp oil and brown the Italian sausage links until browned all over, about 5 minutes. Tip: For juicier sausage, slice after browning.
Remove sausage and slice into 1-inch pieces.
Add sliced mushrooms and diced onion to the skillet; cook until softened, about 5 minutes. Add minced garlic and cook 1 minute more.
Transfer vegetables to the slow cooker. Place browned chicken and sliced sausage on top.
Pour marinara sauce over everything. Sprinkle with oregano, basil, salt, and pepper. Stir gently to combine.
Cover and cook on low for 6 hours or on high for 3 hours, until chicken is tender and cooked through. Tip: Low heat keeps chicken juicy.
Taste and adjust seasoning. Serve over pasta, polenta, or with crusty bread.

Velvety sauce, fork-tender chicken, and hearty sausage – this cacciatore is pure comfort. Serve it over a bed of spaghetti or with a hunk of crusty bread to soak up every last drop. Your family will beg for it on repeat.

Chicken and Sausage Peperonata

Forget boring weeknight dinners. This Chicken and Sausage Peperonata is a one-pan flavor bomb: sweet peppers, spicy sausage, and tender chicken simmered in a rich tomato sauce, then piled high on creamy polenta. It’s bold, it’s saucy, and it’s ready in under an hour.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

1.5 lbs boneless, skinless chicken thighs
1 lb sweet Italian sausage, sliced into 1/2-inch rounds
3 large bell peppers (mix of red, yellow, orange), sliced into strips
1 large yellow onion, sliced into half-moons
4 cloves garlic, minced
1 can (14.5 oz) crushed tomatoes
2 tbsp tomato paste
1/2 cup chicken broth
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
Salt and black pepper to taste
2 tbsp olive oil
1 cup quick-cooking polenta
4 cups water
2 tbsp unsalted butter
1/2 cup grated Parmesan cheese

Instructions

Pat the chicken thighs dry with paper towels (this ensures a golden crust) and season both sides with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Brown the chicken in batches, about 4 minutes per side, without overcrowding the pan (crowding causes steaming). Transfer to a plate.
In the same skillet, add the sausage slices and cook until browned on both sides, about 3 minutes per side. Remove and set aside with the chicken.
Add the sliced peppers and onions to the skillet. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Pour in the crushed tomatoes, chicken broth, oregano, and red pepper flakes. Scrape up any browned bits from the bottom of the pan (that’s flavor!).
Return the chicken and sausage to the skillet. Bring the sauce to a simmer, then reduce heat to medium-low. Cover and cook for 20–25 minutes, until the chicken is cooked through and tender.
While the peperonata simmers, make the polenta: In a medium saucepan, bring 4 cups water to a boil. Slowly whisk in the polenta. Reduce heat to low and cook, stirring frequently, for 5 minutes until thickened. Remove from heat and stir in the butter and Parmesan until melted and creamy.
Serve the chicken and sausage peperonata over a bed of polenta. Spoon extra sauce on top.

Kick it up with a sprinkle of fresh basil or a drizzle of balsamic glaze. The sweet peppers and rich tomato sauce cling to the creamy polenta, making every bite a cozy, hearty hug.

Slow Cooker Chicken and Sausage Cassoulet

Very few things beat the cozy vibe of a slow cooker cassoulet. This French-inspired stew piles on tender chicken, smoky sausage, and creamy beans under a crunchy breadcrumb topping — all without slaving over the stove. Just layer, set, and let the magic happen.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 6 minutes

Ingredients

For the stew

1 lb boneless skinless chicken thighs
8 oz smoked sausage (such as kielbasa), sliced into 1/2-inch rounds
1 can (14.5 oz) diced tomatoes, drained
1 can (15 oz) cannellini beans, drained and rinsed
1 cup chicken broth
1 medium onion, diced
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp salt
1/4 tsp black pepper
2 tbsp tomato paste

For the topping

1/2 cup panko breadcrumbs
2 tbsp grated Parmesan cheese
1 tbsp olive oil
1 tbsp chopped fresh parsley (optional)

Instructions

In a large skillet over medium heat, cook sliced sausage until browned, about 3-4 minutes. Transfer to slow cooker. (Tip: Browning adds deep flavor.)
To same skillet, add diced onion and cook until softened, about 3 minutes. Add garlic and cook 30 seconds.
Stir in tomato paste, thyme, rosemary, salt, and pepper; cook 1 minute.
Pour in chicken broth, scrape up brown bits, then transfer mixture to slow cooker.
Add diced tomatoes, drained beans, and chicken thighs to slow cooker. Stir gently.
Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender.
About 30 minutes before serving, mix panko, Parmesan, and olive oil for topping. (Tip: Panko gives crunchier crust.)
Shred chicken with two forks directly in slow cooker. Adjust seasoning.
Sprinkle breadcrumb mixture evenly over stew. For golden crust, broil on high 2-3 minutes. (Tip: Watch closely to avoid burning.)
Garnish with parsley if desired.

Final result? Rich, hearty, and deeply comforting. The chicken falls apart, the sausage adds smoky pops, and the crunchy top is pure joy. Serve with a crusty baguette to soak up every last drop.

Chicken and Sausage Tortilla Soup

This chicken and sausage tortilla soup is a flavor bomb — smoky sausage, tender chicken, and a broth that's all savory depth. Crispy tortilla strips on top? Non-negotiable.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Soup

2 tbsp olive oil
1 lb smoked sausage, sliced into rounds
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 (14.5 oz) can diced tomatoes
6 cups chicken broth
1 lb boneless skinless chicken breasts
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn kernels
Salt and black pepper to taste

For the Tortilla Strips

4 corn tortillas (6-inch), cut into thin strips
1 tbsp olive oil
1/2 tsp salt

Instructions

Heat 2 tbsp olive oil in a large pot over medium-high heat. Add sausage slices and cook, stirring occasionally, until browned on both sides, about 5 minutes. Transfer to a plate and set aside.
In the same pot, add onion and cook until softened, about 4 minutes. Add garlic, cumin, and chili powder; cook until fragrant, 30 seconds.
Pour in diced tomatoes (with juices) and chicken broth, scraping up any browned bits. Bring to a boil.
Add chicken breasts, reduce heat to medium-low, and simmer until chicken is cooked through (165°F internal), about 15 minutes. Remove chicken to a cutting board and shred with two forks.
Return shredded chicken and browned sausage to pot. Stir in black beans and corn. Simmer for 5 minutes to meld flavors. Season with salt and pepper.
While soup simmers, preheat oven to 375°F. Toss tortilla strips with 1 tbsp olive oil and salt. Spread on a baking sheet in a single layer. Bake until golden and crispy, 8-10 minutes, tossing halfway. (Tip: Watch closely to prevent burning.)
Ladle soup into bowls and top with crispy tortilla strips. (Tip: For extra freshness, add diced avocado or a squeeze of lime. To make ahead, keep tortilla strips separate until serving.)

Texture is key — creamy from the beans, crunchy from the strips, and juicy chicken in every spoonful. Try it with a dollop of sour cream or a handful of cilantro. This soup is built for customization.

Slow Cooker Chicken and Sausage Biryani

Zoom into the most flavor-packed slow cooker biryani ever. Chicken and sausage meld with yogurt, garam masala, and saffron for a layered rice dish that's pure magic — no stirring required.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 240 minutes

Ingredients

2 cups basmati rice
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 lb smoked sausage (like andouille), sliced into 1/2-inch rounds
1 cup plain full-fat yogurt
2 tablespoons garam masala
1/2 teaspoon saffron threads, steeped in 2 tablespoons warm milk
2 large yellow onions, thinly sliced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 medium Roma tomatoes, diced
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint leaves, chopped
3 tablespoons ghee or vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
2 cups low-sodium chicken broth
2 bay leaves
1 cinnamon stick

Instructions

Rinse basmati rice under cold water until water runs clear, then soak in cold water for 30 minutes. Drain well.
In a large bowl, combine chicken, yogurt, 1 tablespoon garam masala, and 1/4 teaspoon saffron milk. Marinate 15 minutes at room temperature.
Heat ghee in a large skillet over medium-high heat. Add onions and cook, stirring often, until deep golden brown (about 12 minutes). Transfer half to a plate.
To the same skillet, add garlic and ginger; cook 1 minute. Add tomatoes, remaining garam masala, salt, and pepper. Cook until tomatoes break down (3 minutes). Cool slightly.
Spray a 6-quart slow cooker with nonstick spray. Layer half the rice, then half the tomato mixture. Add the marinated chicken and sausage in an even layer. Top with half the cilantro and mint.
Repeat layers: remaining rice, remaining tomato mixture, and the reserved caramelized onions. Pour chicken broth around the edges. Scatter bay leaves and cinnamon stick on top. Drizzle remaining saffron milk over rice.
Cover and cook on LOW for 4 hours or until rice is tender and chicken is cooked through. Do not open lid during cooking.
Let biryani rest in the slow cooker (turned off) for 10 minutes. Gently fluff with a fork, removing bay leaves and cinnamon. Garnish with remaining cilantro and mint.

Pull back the lid and inhale the aromatic steam. The rice is fluffy, the meat tender, and each spoonful bursts with spiced yogurt and saffron. Serve with raita or a simple salad for a complete meal.

Chicken and Sausage Stuffed Peppers

Wanna boring dinner? Didn't think so. These chicken and sausage stuffed peppers are loaded with flavor and come together fast. Bold, cheesy, and totally weeknight-friendly.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

6 large bell peppers (any color)
1 lb ground chicken
1 lb sweet Italian sausage, casings removed
1 cup cooked white rice
1 small onion, diced
3 cloves garlic, minced
1 can (15 oz) tomato sauce
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

Instructions

Preheat oven to 375°F. Cut tops off bell peppers and remove seeds. For softer peppers, parboil them in boiling water for 3 minutes; drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add ground chicken and sausage, breaking into crumbles. Cook until browned, about 5-7 minutes. Tip: use a potato masher for even crumbles.
Add onion and garlic to skillet. Sauté until translucent, about 3 minutes. Season with oregano, salt, and pepper. Stir in tomato sauce and cooked rice; mix thoroughly. Simmer for 2 minutes to meld flavors.
Remove skillet from heat. Stir in 1/2 cup mozzarella and all Parmesan cheese. Taste filling and adjust salt if needed.
Stuff each pepper with filling, packing tightly. Place peppers upright in a baking dish. Top with remaining mozzarella. Pour 1/4 cup water into bottom of dish to prevent sticking.
Bake uncovered for 25 minutes, until peppers are tender and cheese is golden and bubbly. For extra browning, broil 2 minutes at the end. Tip: let rest 5 minutes before serving to set filling.

Meaty, cheesy, and perfectly portioned, these stuffed peppers deliver serious comfort. Serve with a crisp green salad or crusty bread to soak up any extra sauce. Make a double batch—they freeze like a dream.

Slow Cooker Chicken and Sausage Posole

Big flavor, minimal effort—this Slow Cooker Chicken and Sausage Posole is the ultimate set-it-and-forget-it dinner. Tender chicken, smoky sausage, and buttery hominy simmer in a green chile broth until spoon-coating good.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 480 minutes

Ingredients

1 tbsp olive oil
1 lb smoked sausage (like kielbasa), sliced into rounds
1 large yellow onion, diced
4 cloves garlic, minced
1.5 lbs boneless skinless chicken thighs
2 cans (15 oz each) hominy, drained and rinsed
1 can (7 oz) diced green chiles
1 tsp ground cumin
1 tsp dried oregano
4 cups chicken broth
1 tsp salt
1/2 tsp black pepper
Fresh cilantro and lime wedges for serving

Instructions

Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, stirring, until browned, about 5 minutes. Transfer to slow cooker.
In the same skillet, add onion and cook until softened, 3-4 minutes. Add garlic and cook 1 minute more. Tip into slow cooker.
Place chicken thighs on top of sausage and onions in slow cooker. Add hominy, green chiles, cumin, oregano, salt, and pepper. Pour chicken broth over everything. Stir gently.
Cover and cook on low for 8 hours or on high for 4 hours, until chicken is tender and shreds easily.
Remove chicken thighs to a cutting board; shred with two forks. Return shredded chicken to the pot and stir.
Taste and adjust seasoning with more salt, pepper, or lime juice. Serve hot with fresh cilantro and lime wedges.

Absolutely ladle this over a bowl of crushed tortilla chips for posole nachos, or enjoy it straight-up with a squeeze of lime. The broth is silky, the hominy pops with every bite—this is comfort food that actually delivers.

Chicken and Sausage Ragù

Crank up the heat—this Chicken and Sausage Ragù is a weeknight game-changer. Rich red wine and herbs build deep flavor in under an hour, while the meat trio makes it hearty. Serve over your favorite pasta and watch it disappear.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

1 tbsp olive oil
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 lb sweet Italian sausage, casings removed
1 large onion, diced
4 cloves garlic, minced
1/2 cup dry red wine (like Chianti)
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
1/2 cup chicken broth
Salt and black pepper to taste
12 oz pasta (pappardelle or fettuccine)
Freshly grated Parmesan for serving

Instructions

Heat olive oil in a large Dutch oven over medium-high heat. Add chicken in a single layer; season with salt and pepper. Sear until golden brown, about 4 minutes per side. Transfer to a plate. (Tip: Don't crowd the pan—work in batches for a good sear.)
Add sausage to the pot; cook, breaking it up, until browned and cooked through, about 5 minutes. Transfer to the plate with chicken.
Reduce heat to medium. Add onion and cook, stirring, until softened, about 4 minutes. Add garlic and cook for 1 minute until fragrant.
Pour in red wine, scraping up browned bits. Simmer until reduced by half, about 2 minutes. (Tip: Deglazing adds tons of flavor—don't skip this step.)
Stir in crushed tomatoes, oregano, basil, red pepper flakes (if using), and chicken broth. Return chicken and sausage with juices to pot. Bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally, until thickened. (Tip: Low and slow is key—rushing makes meat tough.)
Meanwhile, cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
Remove sauce from heat. Add cooked pasta to pot and toss to coat, adding a splash of pasta water if too thick. Adjust salt and pepper.
Serve in bowls topped with Parmesan.

One bite of this ragù and you'll be hooked—the silky sauce clings to every strand of pasta, with tender chicken and spicy sausage in every forkful. Try it over creamy polenta for a twist, or spoon it over crusty bread for a hearty lunch.

Slow Cooker Chicken and Sausage Brunswick Stew

Just toss everything in the slow cooker and let it work its magic—this Southern-style Brunswick stew is a weeknight hero with smoky sausage, tender chicken, and creamy lima beans all in one pot.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 6 minutes

Ingredients

1 lb boneless, skinless chicken thighs
12 oz smoked sausage, sliced
1 medium onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
2 cups low-sodium chicken broth
1 tbsp Worcestershire sauce
1 tsp hot sauce (such as Tabasco)
1 bay leaf
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2 medium potatoes, peeled and diced (about 1.5 cups)
1 cup frozen lima beans
1 cup frozen corn

Instructions

Place chicken thighs, sausage, onion, garlic, diced tomatoes, chicken broth, Worcestershire sauce, hot sauce, bay leaf, thyme, salt, and pepper in a 6-quart slow cooker. Stir to combine.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until chicken is tender and shreds easily. (Tip: For deeper flavor, sear the sausage in a skillet for 2-3 minutes before adding to the cooker.)
Remove chicken to a plate and shred with two forks. Return shredded chicken to the slow cooker.
Add diced potatoes, frozen lima beans, and frozen corn to the slow cooker. Stir to combine. (Tip: Adding the frozen vegetables near the end prevents them from becoming mushy.)
Cover and cook on HIGH for 30 minutes, until potatoes are fork-tender. Remove bay leaf. Taste and adjust salt and pepper if needed. (Tip: For a thicker stew, mash a few potato chunks against the side of the pot.)

Unbelievably hearty, this stew gets even better the next day. Serve it with crusty bread or over rice for a meal that sticks to your ribs.

Chicken and Sausage Arroz con Pollo

Mention one-pan dinners and this sizzles to the top. Chicken and sausage get golden, then rice soaks up saffron-tomato broth with peas and pimento. Bold, fast, and built for weeknights.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

Main Ingredients

1 lb boneless skinless chicken thighs, cut into 2-inch pieces
1/2 lb Spanish chorizo or andouille sausage, sliced 1/2-inch thick
2 tbsp olive oil
1 medium onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 1/2 cups long-grain white rice
1 tsp smoked paprika
1/2 tsp saffron threads, crushed
1/2 cup dry white wine (optional)
1 (14.5 oz) can diced tomatoes, drained
3 cups chicken broth
1 tsp salt
1/2 tsp black pepper
1 cup frozen peas
1/2 cup jarred pimento peppers, sliced

Instructions

Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Add chicken pieces in a single layer and cook without moving for 4 minutes until golden brown. Flip and cook 3 more minutes. Transfer to a plate.
Add sausage slices to the pot and cook, stirring occasionally, for 3 minutes until browned. Remove with a slotted spoon to the same plate as chicken. Leave about 2 tbsp fat in the pot (discard excess if needed).
Reduce heat to medium. Add onion and bell pepper; sauté for 4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant. Tip: Scrape up any browned bits from the bottom — that's flavor.
Add rice, smoked paprika, and crushed saffron. Stir constantly for 2 minutes to toast the rice, which prevents it from getting mushy. Tip: Toasting the rice adds a nutty depth.
Pour in wine (if using) and let it sizzle until mostly evaporated, about 1 minute. Stir in diced tomatoes, broth, salt, and pepper. Bring to a boil over high heat.
Return chicken and sausage to the pot, nestling them into the rice. Reduce heat to low, cover tightly, and simmer for 18-20 minutes until liquid is absorbed and rice is tender. Tip: Do not lift the lid while simmering—steam is key.
Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork. Gently fold in frozen peas and pimento slices. The residual heat will warm them through without overcooking.

Pop the lid and get hit with saffron-scented steam. Each forkful is tender rice, smoky sausage, and juicy chicken with sweet peas and pimento. Pair it with crusty bread to soak up every last drop.

Slow Cooker Chicken and Sausage Minestrone

A bowl of this slow cooker minestrone is like a warm hug on a chilly day—packed with chicken, sausage, beans, and pasta, it’s a full meal in one pot. Minimal prep, maximum flavor. Let that slow cooker do the heavy lifting.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 360 minutes

Ingredients

1 lb boneless skinless chicken thighs
1 lb Italian sausage links, sliced
1 tbsp olive oil
1 large onion, diced
3 carrots, diced
3 celery stalks, diced
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
6 cups low-sodium chicken broth
2 bay leaves
1 tsp dried oregano
1 tsp dried basil
1/2 tsp black pepper
1 (15 oz) can red kidney beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 cup small pasta (like ditalini or elbows)
2 medium zucchini, diced
3 cups fresh spinach
Salt to taste (after cooking)
Freshly grated Parmesan for serving

Instructions

Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook until browned, about 4 minutes per side. Transfer to a plate.
In the same skillet, add sliced sausage and cook until browned, about 5 minutes. Drain excess fat if needed. Transfer to the plate with chicken.
Add onion, carrots, and celery to the skillet. Cook until softened, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
Transfer the cooked vegetables to a 6-quart slow cooker. Add the browned chicken and sausage, crushed tomatoes, chicken broth, bay leaves, oregano, basil, and pepper. Stir to combine.
Cover and cook on LOW for 6 hours (or HIGH for 3 hours) until chicken is tender and shreds easily.
Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the pot. Discard bay leaves.
Stir in the kidney beans, cannellini beans, pasta, and zucchini. Cover and cook on HIGH for 20-30 minutes until pasta is al dente. (Tip: Stir halfway to prevent pasta from sticking.)
Turn off the slow cooker. Stir in the fresh spinach until wilted, about 2 minutes. Taste and add salt if needed (broth often provides enough salt). (Tip: Add salt at the end to avoid over-seasoning as the pasta absorbs liquid.)
Serve hot, topped with freshly grated Parmesan. (Tip: For extra richness, drizzle with a swirl of olive oil before serving.)

Open wide for that first spoonful—the broth is rich, the sausage smoky, and every bite brings a new veggie or bean. Top with extra Parmesan and crusty bread for the ultimate cozy dinner.

Conclusion

Thank you for exploring these 15 chicken and sausage slow cooker recipes. They’re sure to become family favorites. Try one tonight, then tell us which you love in the comments and share the article on Pinterest to save it for later!

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