Slow Cooker Chicken And Sausage Chili Food

HEARTY SAUSAGE-CHICKEN CHILI

Steps:

• Crumble sausage into a large nonstick skillet. Add onion; cook and stir over medium heat until meat is no longer pink. Drain., Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except green onions. Cook, covered, on low 4-5 hours or until chicken is no longer pink. Serve with green onions if desired.

SLOW COOKER CHICKEN AND SAUSAGE CHILI

Steps:

• Combine the stewed tomatoes, beer, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper in a slow cooker; cook on High for 1 hour.
• Heat the olive oil in a skillet over medium heat; cook the red onion in the hot oil until tender. Stir in the ground chicken; cook and stir until completely browned. Transfer the mixture to the slow cooker and return the skillet to the heat. Fry the sausage in the reheated skillet until completely browned and crumbly; add to the slow cooker. Mix the tomato paste and kidney beans into the chili. Continue cooking on High another 2 hours. Switch the heat to Low and simmer 4 hours more.

SLOW COOKER CHICKEN AND SAUSAGE CHILI RECIPE

Steps:

• 1.Combine the stewed tomatoes, beer, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper in a slow cooker; cook on High for 1 hour. 2.Heat the olive oil in a skillet over medium heat; cook the red onion in the hot oil until tender. Stir in the ground chicken; cook and stir until completely browned. Transfer the mixture to the slow cooker and return the skillet to the heat. Fry the sausage in the reheated skillet until completely browned and crumbly; add to the slow cooker. Mix the tomato paste and kidney beans into the chili. Continue cooking on High another 2 hours. Switch the heat to Low and simmer 4 hours more.

SLOW COOKER CHICKEN & SAUSAGE GUMBO

Steps:

• Make a roux: Combine cooking oil and all-purpose flour in a small saucepan and heat on medium low for 15 to 20 minutes stirring regularly until it turns a chocolatey brown. Black lumps means you've burned it ;).
• Meanwhile dice your vegetables and place them in the slow cooker.
• Slice the sausages into discs and fry them until golden brown, add to slow cooker.
• Cube the chicken and fry until no pink remains, add to slow cooker.
• Pour roux over contents of slow cooker.
• Add 4 cups of chicken stock to slow cooker.
• Add spices to slow cooker, stir well.
• Cook on low for 8 hours or high for 5 hours.
• Optionally add cooked shrimp and heat for an additional 20-30 minutes.
• Serve over a bed of rice prepared as per it's package instructions.

SLOW-COOKED CHUNKY CHILI

Steps:

• In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream. , Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.

SLOW COOKER CHICKEN AND SAUSAGE GUMBO

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.