Slow Cooker Chicken and Sausage with Peppers Step-by-step instructions

Before you start

Before starting, ensure all ingredients are properly prepped. Slice the smoked sausage into uniform coins and cut the bell peppers into strips of a similar size to ensure they cook evenly.

Have the chicken thighs ready, patted dry if necessary, and ensure the slow cooker is plugged in and accessible. Having all spices measured out in advance will make the assembly process seamless and quick, allowing the slow cooker to start working immediately.

Instructions

Initial Assembly

1. 1Assemble the slow cooker
   Place the boneless skinless chicken thighs into the bottom of the slow cooker, tiling them evenly. Add the sliced smoked sausage and bell pepper strips on top of the chicken.
   Look for The chicken should be arranged in a single layer to ensure even cooking throughout the process.
   Tip Ensure the slow cooker insert is clean and dry before adding the ingredients.

The chicken, sausage, and peppers should be arranged in the slow cooker in a way that allows the heat to circulate. The chicken should be at the bottom to ensure it cooks thoroughly, while the peppers and sausage sit on top, protected by the chicken and the eventual buildup of steam.

Seasoning and Liquid

2. 2Season and add liquid
   Sprinkle the smoked paprika and garlic powder evenly over the chicken, sausage, and peppers. Pour the chicken broth over the top of the entire mixture.
   Look for The broth should settle at the bottom, creating a base for the ingredients to braise in.
   Tip Distribute the spices evenly to ensure every bite is flavorful.

The spices should be sprinkled evenly to coat all ingredients, ensuring that the smoky flavor is distributed throughout the dish.

The broth should be poured gently to avoid displacing the seasonings, creating a base that will eventually combine with the rendered fats and juices to form the final sauce.

Braising and Finishing

3. 3Cook and serve
   Cover and cook on low for 4 hours until the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for at least 5 minutes before serving.
   Look for The chicken will be tender, and the peppers will be soft and infused with the smoky sauce.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer to check the temperature of the thickest part of the chicken thigh.

During the final phase, the kitchen will fill with the savory scent of smoked paprika and cooked sausage. The chicken will be fully braised, showing signs of being fork-tender. Check the internal temperature of the chicken to ensure it has reached 165°F (74°C) before turning off the slow cooker.

Common mistakes

Avoid over-crowding the slow cooker, as this can lead to uneven cooking and excess liquid that dilutes the flavor. Ensure the lid is kept on throughout the cooking process to maintain the necessary temperature and moisture levels.

Resist the urge to add too much extra liquid, as the peppers and chicken will release their own juices during the cooking process, which is essential for the final sauce consistency.

How to tell it’s done

The dish is finished when the chicken thighs are tender and reach an internal temperature of 165°F (74°C). The peppers should be softened, and the sauce should have a rich, smoky aroma.

Check the chicken with a meat thermometer at the thickest point to ensure it is fully cooked. If the meat is not tender enough, continue cooking in 15-minute increments until the desired consistency is achieved.

• Poultry: 165°F (74°C) in the thickest part
• Ground meat: 160°F (71°C) in the thickest part