Slow Cooker Chicken and Sausage Chili: A Flavorful Feast

This slow cooker chicken and sausage chili is a hearty, flavorful, and incredibly easy-to-make dish that’s perfect for busy weeknights or weekend gatherings. Combining the smoky goodness of sausage, the lean protein of chicken, and a medley of beans, vegetables, and spices, this chili is a guaranteed crowd-pleaser. The slow cooker does all the work, allowing the flavors to meld and deepen over time, resulting in a chili that’s both comforting and satisfying. This recipe offers flexibility, allowing you to customize the spice level and ingredients to your liking. Get ready to enjoy a bowl of delicious, homemade chili with minimal effort!

## Why You’ll Love This Recipe

* **Effortless Cooking:** The slow cooker does most of the work, freeing up your time for other activities.
* **Flavorful and Hearty:** The combination of chicken, sausage, beans, and spices creates a rich and satisfying flavor profile.
* **Customizable:** Easily adjust the spice level and ingredients to suit your preferences.
* **Great for Meal Prep:** Make a big batch and enjoy it throughout the week or freeze for later.
* **Perfect for Gatherings:** It’s a crowd-pleasing dish that’s easy to serve and enjoy.

## Ingredients You’ll Need

* **Chicken:** 1.5 pounds boneless, skinless chicken thighs (or breasts, cut into 1-inch pieces).
* **Sausage:** 1 pound smoked sausage (such as kielbasa or andouille), sliced into 1/2-inch rounds.
* **Onion:** 1 large yellow onion, chopped.
* **Bell Pepper:** 1 green bell pepper, chopped.
* **Garlic:** 3-4 cloves garlic, minced.
* **Diced Tomatoes:** 1 (28-ounce) can diced tomatoes, undrained.
* **Tomato Sauce:** 1 (15-ounce) can tomato sauce.
* **Chili Beans:** 1 (15-ounce) can chili beans, undrained.
* **Black Beans:** 1 (15-ounce) can black beans, rinsed and drained.
* **Kidney Beans:** 1 (15-ounce) can kidney beans, rinsed and drained.
* **Corn:** 1 cup frozen corn (or canned corn, drained).
* **Chicken Broth:** 1 cup chicken broth.
* **Chili Powder:** 2-3 tablespoons (adjust to taste).
* **Cumin:** 2 teaspoons.
* **Oregano:** 1 teaspoon dried oregano.
* **Smoked Paprika:** 1 teaspoon.
* **Cayenne Pepper:** 1/4 – 1/2 teaspoon (optional, for heat).
* **Salt:** To taste.
* **Black Pepper:** To taste.
* **Optional Toppings:** Shredded cheddar cheese, sour cream, green onions, avocado slices, cilantro, tortilla chips.

## Equipment

* Slow Cooker (6-quart or larger)
* Cutting board
* Knife
* Can opener
* Measuring cups and spoons

## Step-by-Step Instructions

### Step 1: Prepare the Ingredients

* **Chicken:** Cut the chicken thighs (or breasts) into 1-inch pieces, if needed. This ensures even cooking and allows the chicken to absorb the flavors of the chili.
* **Sausage:** Slice the smoked sausage into 1/2-inch rounds. The thickness of the sausage slices will affect the overall texture of the chili, so adjust to your preference.
* **Onion and Bell Pepper:** Chop the onion and green bell pepper into small, uniform pieces. This helps them cook evenly and blend seamlessly into the chili.
* **Garlic:** Mince the garlic finely. Minced garlic releases its flavor more effectively than larger pieces.
* **Beans:** Rinse and drain the black beans and kidney beans. This removes excess starch and prevents the chili from becoming too thick.

### Step 2: Combine Ingredients in the Slow Cooker

* In a 6-quart or larger slow cooker, combine the chicken, sausage, onion, bell pepper, garlic, diced tomatoes (with their juice), tomato sauce, chili beans (undrained), black beans, kidney beans, corn, and chicken broth.
* Add the chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). The amount of chili powder and cayenne pepper can be adjusted to suit your desired spice level. Start with less and add more to taste.
* Season with salt and black pepper to taste. Remember that the sausage may already contain salt, so taste before adding too much.

### Step 3: Cook the Chili

* Stir all the ingredients together well to ensure everything is evenly distributed.
* Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The cooking time may vary depending on your slow cooker, so check the chicken for doneness after the minimum cooking time.
* The chicken should be cooked through and easily shredded with a fork. If it’s not quite done, continue cooking for another hour or so.

### Step 4: Shred the Chicken (Optional)

* If desired, shred the chicken using two forks. This will create a more cohesive texture in the chili. You can also leave the chicken in larger pieces if you prefer.

### Step 5: Adjust Seasoning and Serve

* Taste the chili and adjust the seasoning as needed. You may want to add more salt, pepper, chili powder, or other spices to achieve your desired flavor.
* Serve hot, garnished with your favorite toppings, such as shredded cheddar cheese, sour cream, green onions, avocado slices, cilantro, and tortilla chips.

## Tips and Variations

* **Spice Level:** Adjust the amount of chili powder and cayenne pepper to control the spice level. For a milder chili, reduce the amount of chili powder and omit the cayenne pepper. For a spicier chili, add more chili powder, cayenne pepper, or a pinch of red pepper flakes.
* **Sausage Type:** Experiment with different types of sausage, such as Italian sausage, chorizo, or spicy andouille sausage, to add unique flavors to the chili. If using Italian sausage, you may want to remove it from its casings and brown it in a skillet before adding it to the slow cooker.
* **Vegetables:** Add other vegetables, such as diced zucchini, carrots, or celery, to increase the nutritional value and add more texture to the chili. You can also add a can of diced green chilies for extra flavor and heat.
* **Beans:** Feel free to substitute or add different types of beans, such as pinto beans, great northern beans, or cannellini beans.
* **Corn:** Use fresh, frozen, or canned corn, depending on your preference and availability. If using fresh corn, cut it off the cob before adding it to the slow cooker.
* **Thickening the Chili:** If the chili is too thin, you can thicken it by removing about 1 cup of the chili and pureeing it in a blender or food processor. Then, return the pureed chili to the slow cooker and stir it in.
* **Adding Beer:** For a deeper, richer flavor, add 1/2 cup of beer (such as a dark lager or stout) to the slow cooker along with the other ingredients.
* **Using Ground Chicken or Turkey:** For a leaner option, substitute the chicken thighs or breasts with ground chicken or turkey. Brown the ground meat in a skillet before adding it to the slow cooker to drain off any excess fat.
* **Smoked Flavor:** To enhance the smoky flavor, add a teaspoon of liquid smoke to the slow cooker.
* **Make it Vegetarian:** Omit the chicken and sausage and add more vegetables and beans to make a vegetarian chili.
* **Sweetness:** A tablespoon of brown sugar or maple syrup can enhance the flavors and round out the spices. Add it with the other spices and taste. Increase if desired.

## Serving Suggestions

* **Toppings:** Serve the chili with a variety of toppings, such as shredded cheddar cheese, sour cream, green onions, avocado slices, cilantro, tortilla chips, and a dollop of Greek yogurt.
* **Sides:** Pair the chili with a side of cornbread, crackers, or a simple salad.
* **Baked Potato:** Top a baked potato with the chili for a hearty and satisfying meal.
* **Chili Dogs:** Use the chili as a topping for hot dogs.
* **Nachos:** Layer tortilla chips with the chili, cheese, and other toppings to make a delicious plate of nachos.

## Storage Instructions

* **Refrigerating:** Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
* **Freezing:** Allow the chili to cool completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

## Reheating Instructions

* **Stovetop:** Reheat the chili in a saucepan over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the chili in a microwave-safe bowl, covered, on high for 2-3 minutes, stirring occasionally, until heated through.
* **Slow Cooker:** Reheat the chili in the slow cooker on low for 1-2 hours, or until heated through.

## Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on ingredients and portion size)
* Protein: 30-40 grams
* Fat: 15-25 grams
* Carbohydrates: 30-40 grams
* Fiber: 10-15 grams

*Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.*

## Slow Cooker Chicken and Sausage Chili Recipe Card

**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 6-8 hours on low or 3-4 hours on high

**Ingredients:**

* 1. 5 pounds boneless, skinless chicken thighs (or breasts, cut into 1-inch pieces)
* 1 pound smoked sausage (such as kielbasa or andouille), sliced into 1/2-inch rounds
* 1 large yellow onion, chopped
* 1 green bell pepper, chopped
* 3-4 cloves garlic, minced
* 1 (28-ounce) can diced tomatoes, undrained
* 1 (15-ounce) can tomato sauce
* 1 (15-ounce) can chili beans, undrained
* 1 (15-ounce) can black beans, rinsed and drained
* 1 (15-ounce) can kidney beans, rinsed and drained
* 1 cup frozen corn (or canned corn, drained)
* 1 cup chicken broth
* 2-3 tablespoons chili powder (adjust to taste)
* 2 teaspoons cumin
* 1 teaspoon dried oregano
* 1 teaspoon smoked paprika
* 1/4 – 1/2 teaspoon cayenne pepper (optional, for heat)
* Salt, to taste
* Black pepper, to taste
* Optional toppings: shredded cheddar cheese, sour cream, green onions, avocado slices, cilantro, tortilla chips

**Instructions:**

1. **Prepare the Ingredients:** Cut the chicken into 1-inch pieces, slice the sausage, chop the onion and bell pepper, mince the garlic, and rinse and drain the black beans and kidney beans.
2. **Combine Ingredients:** In a 6-quart or larger slow cooker, combine the chicken, sausage, onion, bell pepper, garlic, diced tomatoes (with juice), tomato sauce, chili beans (undrained), black beans, kidney beans, corn, and chicken broth.
3. **Add Spices:** Add the chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper to taste.
4. **Cook:** Stir all the ingredients together well. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shredded with a fork.
5. **Shred Chicken (Optional):** If desired, shred the chicken using two forks.
6. **Adjust Seasoning and Serve:** Taste the chili and adjust the seasoning as needed. Serve hot, garnished with your favorite toppings.

Enjoy your delicious and easy slow cooker chicken and sausage chili!