Slow-cooker Chicken & Sausage Chili
Submitted by: SusanLMcPherso (see all recipes)
- Servings: 10-12
Ingredients:
| 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 |
Directions:
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.
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