18 Comforting Slow-Cooker Chicken and Sausage Dishes

Home cooks, get ready for your new favorite weeknight secret: these 18 comforting slow-cooker chicken and sausage dishes. Toss in the ingredients, set it, and forget it—dinner’s ready when you are. Perfect for cozy nights, these recipes blend savory flavors with minimal effort. Keep reading for ideas that’ll warm your heart and fill your home with incredible aromas.

Classic Chicken and Sausage Gumbo

Some dishes just feel like home, and this slow-cooker gumbo is one of them. It’s the kind of meal that fills the house with that irresistible Cajun aroma, making everyone hover around the kitchen. I love that I can let the slow cooker do the heavy lifting while I go about my day, and the result is a deeply flavorful, comforting bowl that tastes like it simmered for hours on the stovetop.

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

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1.5 lbs boneless, skinless chicken thighs
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups chicken broth
• 2 cups frozen okra, thawed
• 2 bay leaves
• 2 tsp Cajun seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 cups cooked white rice, for serving

Instructions

1. In a large skillet over medium heat, whisk oil and flour together. Cook, stirring constantly with a wooden spoon, until the roux turns a deep brown color, about 20 minutes. Be patient and don’t stop stirring to avoid burning.
2. Add onion, bell pepper, and celery (the holy trinity) to the roux. Cook, stirring frequently, for 5 minutes until softened. Stir in garlic and cook 1 more minute until fragrant.
3. Transfer the vegetable-roux mixture to a 6-quart slow cooker. Add sliced andouille, chicken thighs, diced tomatoes, chicken broth, bay leaves, Cajun seasoning, salt, and pepper. Stir to combine.
4. Cover and cook on low for 6 hours (or on high for 3 hours) until chicken is tender and shreds easily. Tip: For extra flavor, you can brown the sausage and chicken in the skillet before adding, but it’s not necessary.
5. Remove chicken thighs from slow cooker and shred with two forks. Return shredded chicken to the pot. Stir in thawed okra. Cook uncovered on high for 30 minutes to thicken slightly.
6. Remove bay leaves. Taste and adjust seasoning if needed. Serve gumbo over hot cooked rice, with hot sauce on the side.

Nothing beats that first spoonful—the rich, smoky broth clinging to fluffy rice, with tender chicken and snappy sausage in every bite. I love to garnish with sliced green onions and a drizzle of Tabasco for extra kick. This gumbo freezes beautifully, so make a double batch for busy weeknights.

Italian Chicken Sausage Peppers and Onions

Zipping through my weeknight dinner rotation, this Italian Chicken Sausage Peppers and Onions has become a staple. I love how the slow simmer transforms simple ingredients into a deeply flavorful, saucy dish that feels like a hug in a bowl.

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

Ingredients

Sausage and Vegetables

• 1.5 lbs Italian chicken sausage, sliced into 1-inch pieces
• 2 large bell peppers (red and green), sliced into strips
• 1 large yellow onion, sliced into half-moons
• 3 cloves garlic, minced

Sauce and Seasonings

• 1 can (15 oz) crushed tomatoes
• 1/2 cup chicken broth
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley or basil for garnish

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the sliced sausage in a single layer (do in batches if needed) and cook until browned on all sides, about 5 minutes. Transfer sausage to a plate.
2. In the same pot, add the sliced bell peppers and onion. Sauté for 5-7 minutes until softened and beginning to caramelize. (Tip: don't stir too often to get nice brown bits.)
3. Add the minced garlic, tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Cook for 1 minute until fragrant, stirring constantly.
4. Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot (this adds flavor). Return the browned sausage to the pot.
5. Bring the sauce to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally. (Tip: if the sauce thickens too much, add a splash more broth.)
6. After 30 minutes, taste and season with salt and black pepper as needed. Garnish with fresh parsley or basil before serving.

Don't be shy with the fresh herbs—they cut through the richness beautifully. Serve this saucy mixture over crusty Italian bread, pasta, or even polenta for a satisfying meal. Dinner is done, and cleanup is a breeze.

Smoky BBQ Chicken and Sausage

Fridays are made for set-it-and-forget-it dinners, and this smoky barbecue chicken and sausage is my go-to. I love piling the tender meat and tangy sausage onto toasted buns for a messy, satisfying meal. Plus, the slow cooker does all the work while I tackle my weekend to-do list.

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

Ingredients

For the BBQ Mixture

• 2 lbs boneless, skinless chicken thighs
• 1 lb kielbasa, sliced into 1-inch rounds
• 1 cup smoky barbecue sauce
• 2 tbsp brown sugar
• 1 tbsp liquid smoke
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For Serving

• 6 brioche buns, split and toasted

Instructions

1. Pat chicken thighs dry with paper towels, then season both sides with salt and pepper.
2. In a small bowl, whisk together barbecue sauce, brown sugar, liquid smoke, Worcestershire sauce, and smoked paprika.
3. Place chicken thighs in the slow cooker. Pour the sauce mixture over the chicken, turning to coat evenly.
4. For extra smokiness, you can sear the chicken in a hot skillet with a little oil for 2-3 minutes per side before adding to the slow cooker—this step adds depth but isn't necessary.
5. Arrange sliced kielbasa around and on top of the chicken.
6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is tender and shreds easily.
7. Avoid lifting the lid during cooking to keep the heat steady.
8. Once cooked, use two forks to shred the chicken right in the slow cooker. Stir to combine with the sausage and sauce.
9. If the sauce seems too thin, remove the meat and simmer the liquid on the stovetop or cook on high with lid off for 20-30 minutes to thicken.
10. Toast the brioche buns under the broiler or in a toaster until golden.
11. Pile the shredded chicken and sausage onto the bottom buns. Spoon extra sauce over the top. Close with bun tops and serve warm.

Give these sandwiches a try and you'll see why they're a weeknight hero. The smoky sauce clings to every bite, and the juicy chicken pairs perfectly with the snappy sausage. I like to serve them with a side of crunchy coleslaw for a refreshing contrast.

Creamy Chicken Sausage Wild Rice Soup

Falling into a bowl of this creamy chicken sausage wild rice soup feels like a warm hug on a chilly evening. I love that my slow cooker does all the heavy lifting while I go about my day. This hearty, comforting soup is packed with smoky sausage, tender chicken, and nutty wild rice in a rich, creamy broth.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

• 1 lb boneless skinless chicken breasts
• 12 oz smoked sausage, sliced
• 1 cup wild rice blend
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh parsley for garnish (optional)

Instructions

1. In a large skillet, melt butter over medium heat. Add sliced sausage and cook until browned, about 5 minutes, stirring occasionally — this step really builds flavor. Transfer sausage to the slow cooker.
2. In the same skillet, add onion, carrots, and celery. Cook 4-5 minutes until softened. Add garlic and cook 1 minute more, being careful not to burn it. Transfer vegetables to the slow cooker.
3. Place chicken breasts on top of the vegetables in the slow cooker. Sprinkle with thyme, salt, and pepper.
4. Add wild rice and chicken broth. Stir gently to combine. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and rice is cooked through. Avoid opening the lid too often to keep heat steady.
5. Remove chicken breasts from the slow cooker, shred with two forks, and return to the soup.
6. Stir in heavy cream. Let the soup heat through for 5-10 minutes. Taste and adjust seasoning if needed — the cream may mellow the salt.
7. Serve hot, garnished with fresh parsley if desired.

Rich and creamy with a subtle smokiness from the sausage, this soup is perfect for meal prep and freezes beautifully. I love serving it with crusty bread for dipping. Remember, the leftovers taste even better the next day!

Spicy Cajun Chicken Sausage Jambalaya

There's nothing like the comfort of a big bowl of jambalaya after a long day, and this slow-cooker version makes it so easy. I love that I can throw everything in and let it simmer while I catch up on life. The spicy Cajun flavors fill the house with the best aroma.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 12 oz spicy smoked sausage (such as andouille), sliced
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups chicken broth
• 1 cup long-grain white rice, uncooked
• 2 tsp Cajun seasoning
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Brown the sausage slices for 3-4 minutes per side until deeply browned. Browning adds a rich flavor you don't want to skip. Transfer sausage to the slow cooker.
2. In the same skillet, add the chicken pieces and brown on all sides, about 5 minutes. The fond left from the sausage helps create a deeper flavor. Transfer chicken to the slow cooker.
3. Add the onion, bell pepper, celery, and garlic to the skillet. Sauté for 3 minutes until softened, scraping up the browned bits. This deglazing step packs in extra flavor.
4. Transfer the sautéed vegetables to the slow cooker. Add the diced tomatoes with juices, chicken broth, rice, Cajun seasoning, thyme, and bay leaf. Stir well to combine.
5. Cover and cook on low for 4 hours, or until the rice is tender and the liquid is almost fully absorbed. Every slow cooker runs a little differently, so check the rice around the 3-hour mark and stir once if you're around—it helps distribute the heat evenly.
6. Remove the bay leaf before serving. Taste and adjust seasoning if needed. I like to sprinkle a little extra Cajun seasoning or a dash of hot sauce for more heat.

Let it rest for about 5 minutes before serving to let the flavors settle. The rice is perfectly tender and soaks up all that spicy, tomatoey goodness, while the sausage adds a nice smoky kick. I love serving it with a side of crusty bread or a simple green salad to round out the meal.

Chicken Sausage and White Bean Stew

Given that I’m always looking for hearty meals that practically cook themselves, this Chicken Sausage and White Bean Stew has become my go-to slow cooker wonder. It’s packed with protein, rich with rosemary, and tastes like it simmered all day — because it did! Grab your favorite turkey sausage and let’s get cooking.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 480 minutes

Ingredients

• 1 tablespoon olive oil
• 1 lb turkey sausage, sliced
• 1 lb boneless skinless chicken thighs
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 2 sprigs fresh rosemary (or 1 teaspoon dried)
• 1 bay leaf
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add sliced turkey sausage and cook until browned on both sides, about 5 minutes. Transfer to slow cooker. Tip: Browning the sausage adds deep flavor, so don’t skip this step.
2. In the same skillet, add diced onion, carrots, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook 1 minute more. Transfer to slow cooker.
3. Place chicken thighs on top of vegetables in slow cooker. Add drained white beans, chicken broth, rosemary sprigs, and bay leaf. Stir gently.
4. Cover and cook on low for 8 hours, or until chicken is tender and shreds easily. Tip: For a thicker stew, remove the lid during the last 30 minutes.
5. Remove chicken thighs and shred with two forks. Return to stew and stir. Discard rosemary sprigs and bay leaf. Season with salt and pepper to taste. Tip: Taste and adjust seasoning just before serving because beans absorb salt.

Velvety and robust, this stew gets even better the next day. Serve it with crusty bread to soak up the savory broth — you’ll want every last drop. A sprinkle of fresh parsley adds a pop of color.

Chicken Sausage and Lentil Soup

A bowl of this Chicken Sausage and Lentil Soup is exactly what I crave on a chilly afternoon. It’s one of those set-and-forget slow-cooker wonders that fills the house with the cozy aroma of thyme and smoked sausage. I love how the lentils soak up all the savory goodness while the chicken becomes fall-apart tender.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 7 minutes

Ingredients

• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and diced
• 1 lb boneless skinless chicken thighs
• 12 oz smoked sausage (such as kielbasa), sliced into 1/2-inch rounds
• 1 1/2 cups brown or green lentils, rinsed
• 8 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced sausage and cook until browned on both sides, about 4 minutes. Transfer sausage to the slow cooker.
2. In the same skillet, add chicken thighs and sear for 3 minutes per side until golden. Transfer to the slow cooker.
3. Reduce heat to medium, add onion and garlic to the skillet. Sauté for 2 minutes until softened, scraping up any browned bits. Transfer to the slow cooker.
4. Add diced carrots, rinsed lentils, chicken broth, dried thyme, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
5. Cover and cook on low for 7-8 hours, or on high for 3.5-4 hours, until lentils are tender and chicken shreds easily. (Cooking tip: For deeper flavor, always brown the sausage and chicken first—don't skip this step.)
6. Remove chicken thighs to a cutting board and shred into bite-sized pieces. Return shredded chicken to the slow cooker. Discard the bay leaf. (Cooking tip: If the soup is too thick, stir in a little extra broth or water until it reaches your desired consistency.)
7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired. (Cooking tip: Rinsing lentils before adding removes any dust or debris and prevents them from turning the broth cloudy.)

Unexpectedly, the smoky sausage and tender chicken make this lentil soup feel hearty and indulgent without being heavy. I love serving it with crusty bread for dipping into the savory broth, and sometimes I add a squeeze of lemon right before eating to brighten all the flavors. It’s perfect for meal prep—the soup only gets better the next day.

Chicken Sausage and Potato Casserole

One of my favorite weeknight lifesavers is this slow-cooker chicken sausage and potato casserole. It’s the ultimate comfort food: tender potatoes, juicy sausage, and a creamy cheese sauce that comes together with minimal effort. I love that I can toss everything in and let the crockpot do the heavy lifting while I tackle the rest of my evening.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

• 1 lb chicken sausage, sliced into 1/2-inch rounds
• 2 lbs red potatoes, diced into 1-inch cubes (about 4 cups)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and black pepper to taste

Instructions

1. In a skillet over medium-high heat, brown the sliced chicken sausage for 3-4 minutes per side until golden. This step adds depth; don’t skip it! Transfer to a plate.
2. In a 6-quart slow cooker, combine the diced potatoes, onion, and garlic. Sprinkle with thyme, paprika, salt, and pepper, and toss to coat.
3. In a small bowl, whisk together the condensed cream of mushroom soup and milk until smooth. Pour the mixture over the potatoes and stir gently to combine.
4. Arrange the browned sausage on top of the potato mixture. Cover and cook on LOW for 4 hours or until potatoes are fork-tender. Tip: If your potatoes are still firm after 4 hours, let them cook another 30 minutes.
5. In the last 20 minutes of cooking, sprinkle the cheddar and mozzarella cheeses evenly over the casserole. Cover and let the cheese melt. For a bubbly top, remove the lid and switch to HIGH for 10 minutes.
6. Stir gently before serving to distribute the cheese. Garnish with fresh parsley if desired.

A creamy, cheesy bite with perfectly tender potatoes and savory sausage—this casserole hits all the right notes. I love serving it with a side of steamed broccoli or a simple green salad to lighten things up. Leftovers reheat beautifully for lunch the next day, though they rarely last that long in my house!

Chicken Sausage and Spinach Alfredo

Pulling out my slow cooker for this Chicken Sausage and Spinach Alfredo is my ultimate weeknight win. The creamy sauce comes together effortlessly, and the combo of juicy chicken, savory sausage, and bright spinach over penne is pure comfort food magic.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

Main Ingredients

• 1 tbsp olive oil
• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 lb Italian sausage, casings removed
• 1 jar (15 oz) Alfredo sauce
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 8 oz penne pasta
• 3 cups fresh spinach
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove and set aside.
2. In the same skillet, add Italian sausage and cook, breaking it up, until browned, about 5 minutes. Drain excess fat if needed.
3. Transfer chicken and sausage to a 6-quart slow cooker. Add Alfredo sauce, chicken broth, heavy cream, garlic powder, onion powder, red pepper flakes, salt, and pepper. Stir to combine.
4. Cover and cook on LOW for 3 to 4 hours, until chicken is tender and cooked through.
5. About 30 minutes before serving, cook the penne pasta according to package directions until al dente. Drain and set aside.
6. Stir the fresh spinach and Parmesan cheese into the slow cooker. Cover and let sit for 5 minutes, until spinach is wilted.
7. Add the cooked pasta to the slow cooker and stir gently to combine. Serve hot with extra Parmesan if desired.

Mmmm, every bite of this creamy alfredo is a hug in a bowl. The way the spinach brightens the rich sauce and the sausage adds a savory pop – it’s a keeper. I love serving it with a side of garlic knots to soak up every last drop.

Chicken Sausage and Sweet Potato Hash

The smell of this slow-cooker chicken sausage and sweet potato hash filling my kitchen on a Sunday afternoon is pure comfort. It’s become my secret weapon for meal prep—simple, hearty, and packed with flavor.

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

Ingredients

For the Hash

• 1 lb chicken sausage (smoked or cooked), sliced into 1/2-inch rounds
• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 2 medium sweet potatoes (about 1 lb), peeled and cut into 1/2-inch cubes
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large skillet over medium-high heat, warm 1 tbsp olive oil. Add chicken sausage rounds and cook until browned, about 3-4 minutes per side. Transfer to a plate; set aside.
2. In the same skillet, add chicken thighs and cook until browned on all sides, about 5-7 minutes. (Tip: don't overcrowd the pan; cook in batches if needed.)
3. Lightly grease a 6-quart slow cooker with cooking spray. Layer half the sweet potatoes, half the bell peppers, and half the onion in the bottom.
4. Top with the browned chicken thighs and half the minced garlic. Sprinkle with half the smoked paprika, salt, and pepper.
5. Add the remaining sweet potatoes, bell peppers, onion, and garlic. Sprinkle with remaining smoked paprika, salt, and pepper.
6. Place the browned sausage on top. Pour chicken broth evenly over everything.
7. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until sweet potatoes are fork-tender. (Tip: for best texture, avoid cooking longer than needed to prevent mushiness.)
8. Gently stir the hash to combine. Taste and adjust seasoning if desired. Garnish with fresh parsley before serving. (Tip: serve with a fried egg on top for a hearty breakfast-for-dinner twist.)

You’ll appreciate how the sweet potatoes soak up the smoky, savory juices from the chicken and sausage. This hash is perfect on its own or piled over greens for a lighter meal. I love serving it with a dollop of sour cream for extra richness.

Chicken Sausage and Corn Chowder

Venturing into the world of slow-cooker soups, this Chicken Sausage and Corn Chowder became an instant family favorite. There's something magical about throwing everything into a pot and letting it work its magic while you go about your day. The smoky kielbasa, sweet corn, and tender potatoes create a hearty, creamy bowl that's pure comfort.

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

Ingredients

Meat & Dairy

• 1 lb boneless skinless chicken thighs
• 12 oz smoked kielbasa, sliced into rounds
• 1 cup heavy cream
• 2 tablespoons unsalted butter

Produce

• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 lb Yukon Gold potatoes, peeled and diced (about 2 cups)
• 4 cups frozen corn kernels
• 2 sprigs fresh thyme
• 1 bay leaf

Pantry

• 4 cups low-sodium chicken broth
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)

Instructions

1. In a large skillet over medium-high heat, melt 1 tablespoon butter. Add sliced kielbasa and cook until browned, about 4 minutes. Transfer to slow cooker. (Tip: Browning the sausage adds a smoky depth that you don't get by just throwing it in raw.)
2. In the same skillet, add remaining 1 tablespoon butter and diced onion. Cook, stirring, until softened, about 3 minutes. Add garlic and cook 1 minute more.
3. Sprinkle flour over onion mixture and stir continuously for 1 minute to cook out raw flour taste. (Tip: Cooking the flour with the onion mixture ensures no raw flour taste—a key step for a smooth chowder.)
4. Gradually pour in about 1 cup of chicken broth, whisking to incorporate and create a smooth slurry. Let thicken slightly, about 1 minute. Scrape any browned bits from bottom.
5. Transfer onion mixture to slow cooker. Add remaining chicken broth, diced potatoes, frozen corn, thyme sprigs, bay leaf, salt, pepper, and smoked paprika if using. Stir to combine.
6. Nestle chicken thighs into the liquid. Cover and cook on LOW for 6 hours (or HIGH for 3-4 hours), until chicken is tender and easily shredable. (Tip: Don't rush; low and slow yields incredibly tender chicken and lets flavors meld.)
7. Remove chicken thighs to a plate and shred with two forks. Return shredded chicken to slow cooker. Discard thyme sprigs and bay leaf.
8. Stir in heavy cream until fully incorporated. Taste and adjust seasoning with salt and pepper.
9. Ladle into bowls and serve hot. Garnish with fresh parsley or chives if desired.

Finished with a swirl of cream, this chowder is thick, rich, and packed with smoky, sweet, and savory flavors. The potatoes break down just enough to naturally thicken the broth while still offering soft bites. I love serving it with crusty bread for dipping—perfect for sopping up every last drop.

Chicken Sausage and Sauerkraut

Lately, I've been craving those hearty, one-pot meals that practically cook themselves. This Chicken Sausage and Sauerkraut dish is my go-to for busy weeknights when I want something comforting with a touch of German flair.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 300 minutes

Ingredients

Main Ingredients

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 lb smoked bratwurst or kielbasa, sliced into 2-inch pieces
• 1 (32 oz) jar sauerkraut, drained and rinsed
• 1 large yellow onion, thinly sliced
• 1 large apple (Granny Smith), peeled, cored, and chopped
• 2 tablespoons brown sugar
• 1 tablespoon caraway seeds
• 1/2 cup chicken broth
• 2 tablespoons Dijon mustard
• Salt and freshly ground black pepper to taste

Instructions

1. Heat a large skillet over medium-high heat. Add the sliced bratwurst and cook until browned on both sides, about 3-4 minutes per side. Transfer to a plate.
2. In the same skillet, add the chicken thighs. Sear for 3-4 minutes per side until golden brown. Set aside with the bratwurst. (Tip: Don't skip browning—it adds depth of flavor.)
3. In the slow cooker, combine the drained sauerkraut, sliced onion, chopped apple, brown sugar, caraway seeds, and Dijon mustard. Stir to mix. (Tip: Rinsing the sauerkraut reduces its tanginess if you prefer a milder flavor.)
4. Nestle the browned chicken thighs and bratwurst pieces into the sauerkraut mixture. Pour the chicken broth evenly over the top.
5. Cover and cook on low for 5-6 hours or on high for 2.5-3 hours, until the chicken is tender and cooked through. (Tip: For the best texture, cook on low rather than high.)
6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.

Kick it up a notch with a dollop of spicy mustard and a side of crusty bread to soak up the juices. The tangy sauerkraut and juicy chicken are a match made in comfort food heaven.

Chicken Sausage and Kale Minestrone

Vegetable-packed and deeply satisfying, this slow-cooker minestrone combines chicken Italian sausage, hearty kale, creamy cannellini beans, and tender pasta in a savory tomato broth. I love throwing this together on busy mornings—it fills the house with incredible aroma by dinner.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

• 2 tbsp olive oil
• 1 lb chicken Italian sausage, casings removed
• 1/2 lb sweet Italian sausage, casings removed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup small pasta (such as ditalini)
• 2 cups chopped kale (stems removed)
• Grated Parmesan cheese, for serving

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken Italian sausage and sweet Italian sausage, breaking it up with a spoon. Cook until browned, about 5 minutes. Use a slotted spoon to transfer the sausage to a slow cooker.
2. In the same skillet, add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant. Scrape the vegetables into the slow cooker.
3. Pour 4 cups chicken broth into the slow cooker, then add the diced tomatoes (with juices), cannellini beans, oregano, red pepper flakes, salt, and pepper. Stir to combine.
4. Cover the slow cooker and cook on LOW for 4 hours (or on HIGH for 2 hours) until the vegetables are tender and flavors have melded. (Tip: resist lifting the lid too often to maintain heat.)
5. About 20 minutes before serving, stir in the small pasta and chopped kale. Cover and continue cooking on LOW until the pasta is al dente and the kale is wilted, about 15-20 minutes. (Tip: add a splash of broth water if the soup seems too thick.)
6. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and top with grated Parmesan cheese. (Tip: for extra richness, stir in a tablespoon of butter before serving.)

Serve with a sprinkle of Parmesan and crusty bread for dipping. The soup gets even better the next day as flavors meld—if there are leftovers, that is!

Chicken Sausage and Black Bean Chili

So here we are, mid-week and craving a big bowl of comfort that practically cooks itself. This slow-cooker chili combines smoky chicken sausage, spicy chorizo, and hearty black beans in a rich tomato base. It's the kind of meal that fills your home with the most wonderful aroma and leaves you with leftovers you'll actually look forward to.

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

Ingredients

For the Chili

• 1 tbsp olive oil
• 1 lb chicken sausage (preferably smoked), sliced into 1/2-inch rounds
• 8 oz fresh chorizo, casings removed
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (14.5 oz) crushed tomatoes
• 3 cups low-sodium chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• For serving: sour cream, shredded cheddar, sliced jalapeños, fresh cilantro, lime wedges

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage and cook until browned on both sides, about 4-5 minutes. Use a slotted spoon to transfer to the slow cooker.
2. In the same skillet, add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Transfer to the slow cooker.
3. Reduce heat to medium and add the diced onion to the skillet. Cook until softened, about 3-4 minutes, scraping up any browned bits. Add the garlic and cook 1 more minute. Transfer to the slow cooker.
4. Add chili powder, cumin, smoked paprika, and cayenne (if using) to the slow cooker. Stir into the meats and onions until well coated. (Tip: Blooming the spices in the hot skillet before adding to the slow cooker deepens their flavor.)
5. Add the black beans, fire-roasted diced tomatoes, crushed tomatoes, chicken broth, salt, pepper, and bay leaf. Stir everything together.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chili should be thick and the flavors melded. (Tip: For even richer flavor, let it rest in the slow cooker for 15 minutes after cooking before serving.)
7. Remove the bay leaf before serving. Taste and adjust seasoning if needed. (Tip: A squeeze of lime juice at the end brightens the whole dish.)
8. Ladle into bowls and top with sour cream, shredded cheddar, sliced jalapeños, fresh cilantro, and lime wedges.

Don't be shy with toppings—this chili loves a dollop of sour cream and a handful of crushed tortilla chips. The combination of smoky sausage and spicy chorizo gives each bite a little kick, while the black beans keep it hearty without weighing you down. Leftovers taste even better the next day.

Chicken Sausage and Broccoli Rice

A rainy Sunday afternoon had me craving something warm, cheesy, and effortless—so I threw this Chicken Sausage and Broccoli Rice into my slow cooker and let it work its magic.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 300 minutes

Ingredients

Main

• 1 tbsp olive oil
• 1 lb boneless skinless chicken breasts
• 12 oz cooked chicken sausage, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups long-grain white rice
• 2 cups low-sodium chicken broth
• 1 can (10.5 oz) condensed cream of mushroom soup
• 3 cups broccoli florets
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika

Instructions

1. In a large skillet, heat olive oil over medium-high heat. Season chicken breasts with salt, pepper, and paprika. Sear for 2-3 minutes per side until browned. Tip: don't cook through; it will finish in slow cooker.
2. Transfer chicken to slow cooker. Add sliced sausage, diced onion, and minced garlic.
3. In a bowl, whisk together chicken broth and cream of mushroom soup until smooth. Pour over chicken and sausage.
4. Stir in rice, making sure it's submerged in liquid.
5. Cover and cook on low for 5-6 hours or high for 2.5-3 hours, until rice is tender and chicken is cooked through.
6. About 30 minutes before serving, remove chicken breasts to a cutting board and shred or dice. Return to slow cooker.
7. Stir in broccoli florets and shredded cheddar cheese. Cover and cook on high for 15-20 minutes until broccoli is tender-crisp. Tip: adding broccoli later keeps it from turning mushy.
8. Taste and adjust seasoning if needed. Serve warm. Tip: resist the urge to lift the lid while cooking—it lets out heat and slows things down.

A big bowl of this creamy, cheesy rice is pure comfort. I love topping it with extra cheddar and a sprinkle of red pepper flakes for a little heat.

Chicken Sausage and Pea Pasta

Kicking off a busy week with a dinner that practically makes itself is my kind of magic—this slow-cooker creamy pasta delivers big flavor with minimal effort. I love tossing everything in before work and coming home to a meal that smells like I slaved all day.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

• 1 lb sweet Italian chicken sausage, sliced
• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 8 oz penne pasta
• 1 cup frozen peas
• 1 cup freshly grated Parmesan cheese
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley (optional)

Instructions

1. In a large skillet over medium-high heat, heat olive oil. Add sliced chicken sausage and cook until browned on both sides, about 4-5 minutes. Transfer to the slow cooker.
2. In the same skillet, add chicken cubes. Sear until golden on all sides, about 3-4 minutes. Transfer to the slow cooker.
3. Add diced onion and minced garlic to the skillet; sauté for 2 minutes until fragrant. Scrape into the slow cooker.
4. Pour chicken broth into the slow cooker, scraping up any browned bits from the skillet. Season with a pinch of salt and pepper. Cover and cook on LOW for 3 hours.
5. After 3 hours, stir in heavy cream, then add the penne pasta and frozen peas. Make sure pasta is submerged in liquid. Cover and cook on LOW for another 45-60 minutes until pasta is tender. (Tip: Check pasta at 45 minutes to avoid overcooking; slow cookers vary.)
6. Turn off the slow cooker. Stir in freshly grated Parmesan cheese until melted and creamy. (Tip: Use freshly grated Parmesan for the best melt and flavor.)
7. Taste and adjust salt and pepper. Let sit for 5 minutes before serving to thicken slightly. Garnish with parsley if desired. (Tip: For extra creaminess, add a splash of reserved pasta water if needed.)

Serve this creamy pasta with a side of crusty bread to soak up every last drop of sauce. The combination of savory sausage and tender chicken makes each bite satisfying. Sprinkling extra Parmesan on top adds a salty finish that ties it all together.

Chicken Sausage and Apple Stuffing

Well, I have to admit—I'm a stuffing purist. But this slow-cooker version with chicken sausage, breakfast sausage, apples, and sage? It's a game-changer. The apples add a sweet-tart surprise, and the slow cooker keeps everything perfectly moist without hogging oven space.

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

Ingredients

• 1 lb chicken sausage, casings removed
• 1 lb breakfast sausage (bulk)
• 2 tbsp unsalted butter
• 1 large onion, diced
• 2 celery ribs, diced
• 2 Granny Smith apples, peeled, cored, and diced
• 2 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 loaf (about 12 oz) day-old bread, cut into 1-inch cubes (6 cups)
• 1 1/2 cups low-sodium chicken broth
• 2 large eggs, lightly beaten
• 1/4 cup chopped fresh parsley (optional for garnish)

Instructions

1. In a large skillet over medium-high heat, cook the chicken sausage and breakfast sausage, breaking up the meat, until browned and cooked through, about 8 minutes. Use a slotted spoon to transfer the sausage to a slow cooker. Leave 2 tablespoons of drippings in the skillet.
2. Add the butter to the skillet and melt over medium heat. Add the onion and celery; cook, stirring occasionally, until softened, about 5 minutes. Stir in the apples, sage, thyme, pepper, and salt; cook for 2 more minutes. (Tip: Don't skip sautéing the apples—it brings out their sweetness and prevents them from turning mushy in the slow cooker.)
3. Transfer the onion-apple mixture to the slow cooker with the sausage. Add the bread cubes and toss gently to combine. (Tip: Use day-old bread for the best texture; fresh bread can turn gummy.)
4. In a small bowl, whisk together the chicken broth and eggs. Pour over the bread mixture and stir gently until evenly moistened. (Tip: Pour slowly and stir gently—overmixing can make the stuffing dense.)
5. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the center is set and the top is lightly golden. (Tip: If you prefer a crispier top, uncover for the last 30 minutes of cooking.)
6. Fluff with a fork before serving. Garnish with parsley if desired.

Perfectly balanced—savory from the sausage, sweet from the apples, and aromatic from the sage. I love serving this alongside roasted turkey or even as a main with a simple green salad. Leftovers? They’re amazing stuffed into a morning omelet.

Chicken Sausage and Barley Stew

Gosh, I love a stew that basically cooks itself while I tackle my to-do list. This slow-cooker chicken sausage and barley stew is one of my favorite cozy meals—it’s hearty, smoky from the andouille, and packed with tender veggies. Plus, the barley soaks up all that rich beef broth like a dream.

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

Ingredients

For the Stew

• 1 tbsp olive oil
• 1 lb smoked andouille sausage, sliced into 1/2-inch rounds
• 1 lb boneless skinless chicken thighs (about 4–5 thighs)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 medium carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, sliced into 1/2-inch pieces
• 1 cup pearl barley, rinsed
• 6 cups beef broth (low-sodium preferred)
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp salt (or to taste, but start with less)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the sliced andouille sausage and cook for 4–5 minutes, stirring occasionally, until browned. Use a slotted spoon to transfer sausage to the slow cooker.
2. In the same skillet, add the chicken thighs (no need to trim fat) and sear for 3–4 minutes per side until golden brown. Transfer chicken to the slow cooker. (Tip: Don't crowd the pan; sear in batches if needed for better browning.)
3. Reduce heat to medium. Add diced onion to the skillet and cook for 3 minutes, scraping up any browned bits. Add garlic and cook 1 minute more. Pour in 1/2 cup of the beef broth and deglaze the pan, then pour everything into the slow cooker.
4. To the slow cooker, add the carrots, celery, barley, remaining beef broth, diced tomatoes (with juices), bay leaves, thyme, smoked paprika, black pepper, and salt. Stir to combine.
5. Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the chicken is tender and the barley is soft. (Tip: Barley continues to absorb liquid, so if it thickens too much, stir in a splash of broth before serving.)
6. Remove the chicken thighs to a cutting board and shred with two forks. Return shredded chicken to the stew, discarding any large bones. Discard bay leaves. Taste and adjust seasoning with additional salt or pepper if needed. (Tip: For extra richness, stir in a tablespoon of butter right before serving.)

You won't believe how the barley plumps up into these little chewy pearls, and the smoky andouille gives every spoonful a kick. I love serving this stew with crusty bread for dunking, or even over a bed of mashed potatoes if I'm feeling extra indulgent.

Conclusion

Zoom into the cozy comfort of these slow-cooker chicken and sausage dishes! They’re perfect for busy weeknights or lazy Sundays. Try one tonight, then come back and tell us your favorite. And don’t forget to share this roundup on Pinterest with fellow home cooks!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.