Best Crockpot Chicken Sausage Harvest Recipes

CROCKPOT CHICKEN SAUSAGE HARVEST

Crockpot Chicken Sausage Harvest image

Doesn't this just look like fall? I made this 2day in the crockpot, & it came out great. Love one-pot meals! Flavorful without being heavy. I left the peels on the potatoes & apples. Nice one for working parents or great for football game days! Smells soooooooooo good! Adjust cooking time according to your crockpot & how large...

Provided by Michelle Koletar/Mertz

Time 4h15m

Number Of Ingredients 14

Ingredients

4 chicken sausage links (i used spinach & feta flavor)
3-4 large potatoes (any kind), cut in large chunks
1 onion, cut in chunks
1 lb fresh green beans
1 red pepper, cut in large chunks
20 baby carrots (or 3 whole carrots cut in chunks)
2-3 apples, cut in large chunks (i used granny smith)
1 cinnamon stick (optional)
1 c beer (any kind, i used lite)
2 Tbsp dijon mustard
1-2 tsp minced garlic (or to taste)
2 tsp montreal chicken seasoning
1 Tbsp chicken stock (i like knorr's homestyle stock)
1 tsp black pepper

Steps:

1. Begin to layer the ingredients in your crock pot. I did potatoes first, half the onions, apples, red pepper, carrots, rest of onions, green beans and sausage on top. Put cinnamon stick on top for the essence (optional).
2. Whisk the beer with mustard, montreal chicken seasoning, garlic, chicken stock, and black pepper. Pour over top. I also threw some caraway seeds over top, just because I had them.
3. I cooked for about 4-5 hours on high. Temp time will need to be adjusted according to your crockpot. I didn't want the broth to be thick; if you do, you could add some cornstarch or flour, I'm sure.

SLOW COOKER CHICKEN AND SAUSAGE GUMBO

Slow Cooker Chicken and Sausage Gumbo image

Compared to other methods of preparing gumbo this one is relatively quick and simple. The results however are top-notch and sure to please. Serve with rice.

Provided by learntosink

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Time 6h40m

Yield 6

Number Of Ingredients 13

Ingredients

⅓ cup vegetable oil
⅓ cup all-purpose flour
3 cups water
¾ pound smoked sausage, quartered lengthwise and sliced
1 ½ cups cubed cooked chicken
2 cups sliced okra
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper

Steps:

Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes.
Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.
Pour water into a slow cooker.
Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.
Cover and cook on Low for 6 to 7 hours.
Skim off fat with a spoon.

Nutrition Facts : Calories 447.2 calories, Carbohydrate 13 g, Cholesterol 64.8 mg, Fat 33 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 1083 mg, Sugar 3.2 g

CROCK POT CHICKEN AND SAUSAGE CASSOULET

Crock Pot Chicken and Sausage Cassoulet image

This is a hearty stew of white beans, chicken and sausage. This recipe was developed for a 3 quart crock pot. If you use a larger one, you will need to double the ingredients. Serve with cornbread, green onion fans and a side salad.

Provided by PaulaG

Categories Stew

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can white beans, undrained
1/2 cup vegetable juice or 1/2 cup tomato juice
2 medium carrots, scrubbed, sliced into 1/2 inch thick slices
2 celery ribs, cut into fourths
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1 teaspoon basil, crushed
1 teaspoon oregano, crushed
2 -3 frozen boneless skinless chicken thighs
8 ounces smoked turkey or 8 ounces chicken sausage
salt and pepper, to taste

Steps:

Combine the beans, tomato juice, carrots, celery, garlic, bay leaves, and spices.
Cut the sausages in half lengthwise and slice, stir into beans.
Place the frozen chicken thighs on top of the bean mixture.
Cover; cook on low-heat for 8 to 10 hours.
Remove bay leaves, stir, adjust seasonings as desired and serve.