Slow Cooker Chicken and Sausage

Slow Cooker Chicken and Sausage

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 package (16 oz.) smoked sausage, sliced
  • 2 pounds boneless, skinless chicken thighs
  • 2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 large sweet onion, chopped
  • 6 large carrots, peeled and sliced
  • 6 garlic cloves, minced
  • 1 can (14.5 oz.) diced tomatoes
  • 4 cans (15.5 oz. each) cannellini beans, rinsed and drained
  • 1 cup chicken broth
  • 3 sprigs fresh thyme
  • 1/2 teaspoon paprika
  • Fresh thyme

Directions

  1. In a large skillet over medium-high heat, cook sausages, stirring often, about 8 minutes or until browned. Remove sausage and drain on paper towels. Set aside.
  2. Sprinkle chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
  3. Brown chicken in drippings in skillet over medium-high heat for 4 minutes, turning once.
  4. Remove chicken and set aside.
  5. Cook onion and carrots in skillet over medium-high heat for 3 minutes. Add remaining salt and stir in garlic, cooking 1 minute longer. Stir in tomatoes.
  6. Remove from heat and stir in beans, broth, browned sausage, thyme and remaining 1/4 teaspoon pepper.  Top with chicken and sprinkle with paprika. Add mixture to crock.
  7. Cover and cook on HIGH for 4 hours or LOW for 8 hours.
  8. Discard thyme sprigs. Shred chicken, if desired, with a fork and return to crock. Sprinkle with fresh thyme leaves.

Serves: 6-8

TEST KITCHEN TIP: If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After browning or sautéing, place cookware in base, cover and cook as directed in recipe.

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