Slow Cooker Chicken and Sausage with Peppers Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can briefly sear the sausage coins in a skillet before adding them to the slow cooker, though this is optional. Adding a splash of balsamic vinegar at the very end can brighten the flavors if you find the sauce needs a touch of acidity to balance the smokiness of the paprika and sausage.

If you prefer a thicker sauce, remove the chicken and vegetables once cooked, and simmer the remaining liquid in a saucepan over medium-high heat until it reduces to your desired consistency. Return the solids to the pan just before serving to ensure everything is heated through and well-coated in the now-concentrated sauce.

Variations

• Spicy Version: Add a teaspoon of red pepper flakes or a diced jalapeño to the mixture before cooking to introduce a pleasant heat that complements the smoky paprika.
• Mediterranean Style: Incorporate sliced kalamata olives and sun-dried tomatoes into the slow cooker to give the dish a Mediterranean-inspired flavor profile that works well with the chicken.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months.

Reheat

Reheat in a saucepan over medium heat until steaming hot throughout.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the food cools to room temperature within 2 hours of cooking before placing it in the fridge to maintain safety and quality.

When reheating, ensure the chicken is heated through to an internal temperature of 165°F (74°C) to ensure it remains safe to consume.

This dish is excellent for making ahead of time. You can assemble the ingredients in the slow cooker insert and keep it in the refrigerator overnight, then simply place it in the base and turn it on in the morning.

This method is perfect for busy schedules, allowing you to have a hot, home-cooked meal ready the moment you walk through the door.

Serving ideas

This dish is best served hot, directly from the slow cooker or transferred to a large serving platter. It pairs beautifully with a side of steamed rice, mashed potatoes, or crusty bread, which is ideal for soaking up the flavorful, smoky sauce.

A simple green salad on the side can add a fresh, crisp contrast to the rich, tender chicken and sausage.

For an elegant presentation, garnish the dish with a sprinkle of fresh chopped herbs like parsley or cilantro just before serving.

The vibrant colors of the peppers make this a visually appealing main course that is sure to be a hit at any family dinner, especially when served with a side of roasted vegetables or steamed seasonal greens.

Frequently asked questions

Recipe card

Slow Cooker Chicken and Sausage with Peppers

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 2 lb boneless skinless chicken thighs
• 12 oz smoked sausage, sliced into coins
• 3 bell peppers, sliced into strips
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 cup chicken broth

Instructions

1. 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.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

380

Protein

28.5 g

Carbohydrates

12 g

Fat

24 g

Fiber

2.5 g

Sugar

4.5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.