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Slow-cooker Chicken & Sausage Chili

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Slow-Cooker Chicken and Sausage Chili
2011-01-11 Main Dish
5 47

Cubes of chicken breasts and chopped chorizo sausage are simmered in the crock pot in a mixture of canned tomatoes, wine, beans and seasonings.

  • Servings: 10-12


3× 14½-oz cans Diced Tomatoes With Peppers & Onion, or with basil and garlic
½ cup Red Wine
¼ tsp Hot Pepper Sauce
2 Beef Bouillon Cubes
1 Tbsp Brown Sugar
1½ Tbsp Chili Powder
1 tsp Paprika
½ tsp Dried Oregano
1– 2 tsp Garlic Powder
1 tsp Ground Cumin
⅛ tsp Cayenne Pepper
1 Tbsp Olive Oil
½ a Red Onion, chopped
(or Use Frozen Chopped Onions)
1 lb Chicken Breasts, cut into small pieces
¾ lb Cooked Chorizo Sausage, sliced lengthwise and chopped into small pieces
1× 6-oz can Tomato Paste
1× 15-oz can Kidney Beans, not drained
1× 15-oz can Black Beans, not drained
1 Green Pepper, chopped (or use frozen chopped peppers
½ cup Water


Combine the diced tomatoes, wine, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, cumin and cayenne pepper in a slow crockery cooker.

Heat the olive oil in a skillet over medium heat, then cook the onion in hot oil until tender. Stir in the chicken breast pieces, then cook and stir until browned. Transfer the mixture to the slow cooker. Add chorizo sausage to the slow cooker; stir the tomato paste and the kidney and black beans with their liquid into the chili. Cover and cook on low-heat setting for 6-8 hours.