Crockpot Spicy Chicken and Sausage

Crockpot spicy chicken and sausage is an easy and flavorful recipe that brings the heat. Combining chicken and your favorite chicken sausage, this slow cooker recipe can be tailored to your liking; make this as hot as you want it to be! Instructions to make this simple chicken recipe in the Instant Pot are also included.

Ingredients For Crockpot Spicy Chicken and Sausage

• Chicken (any cut)
• Chicken Sausage
• Potatoes
• Chicken Broth
• Diced Tomatoes
• Onion
• Garlic
• Seasonings: paprika, red pepper flakes, thyme, salt, pepper

How To Make Spicy Chicken and Sausage In The Crockpot 

Slow Cooker

1. Add all the ingredients to the slow cooker. Stir to mix well.
2. Cook HIGH for 2 to 3 hours or LOW 4 to 6.

Instant Pot

1. 1. Turn on the Instant Pot and select sauté. Once hot, add the oil and the onion to the pot. Cook for a 3  to 5 minutes, stirring frequently. Add the garlic & cook an additional minute. Turn off the Instant Pot.
   2. Add the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
   3. Stir in all of the remaining ingredients.
   4. Close lid and seal valve. Set high pressure and for 12 minutes.
   5. When cooking time is complete, quick release the pressure.

FAQs & Tips

What type of chicken should you use?

You can use your preferred cut of chicken with this recipe whether is be boneless, bone-in, skinless or skin-on.  I like to use boneless, skinless breasts or thighs.

What type of sausage should you use?

This recipe calls for smoked sausage. That means the sausage is already cooked. As with most of my recipes I encourage you to use your a sausage that fits your lifestyle and budget. Since this uses poultry, personally I use chicken sausage or turkey sausage. What you see in the pics is smoked chicken sausage. 

How spicy is this?

It depends on your tastebuds. The recipe calls for 1.5 teaspoons or red pepper flakes. To me, that’s not too spicy. To my husband it is. Make this as spicy as you want! Use as little or as much red pepper flakes you may want. If you’re concerned about the heat, start out small with 1/4 or 1/2 teaspoon. You can always stir in more later. 

How do you store leftovers?

Store leftover slow cooker spicy chicken and sausage in the refrigerator for up to 4 days. 

What size slow cooker should you use?

I used a 6-quart slow cooker or Instant Pot.

Chicken Recipes

• French Onion
• Lemon Artichoke Chicken
• Honey Garlic
• Creamy Lemon Dill Chicken
• Prosciutto Wrapped Chicken
• Tomato-Garlic Chicken & Herbs

Crockpot Spicy Chicken Sausage

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Crockpot spicy chicken and sausage is an easy and flavorful recipe that brings the heat. Combining chicken and your favorite chicken sausage, this slow cooker recipe can be tailored to your liking; make this as hot as you want it to be! Instructions to make this simple chicken recipe in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 pound chicken breasts or thighs
• 12 ounces chicken sausage, cut into 1-inch pieces
• 1 cup low-sodium chicken broth
• 1 bell pepper, diced
• 1 celery stalk, sliced
• 1/2 cup onion, diced
• 1 garlic cloves, minced
• 15 ounces diced tomatoes with juices
• 1 tablespoon paprika
• 1 1/2 teaspoon salt (or more)
• 1 1/2 teaspoons thyme
• 1 1/2 teaspoons red pepper flakes
• 1 jalapeno, sliced (optional for garnish)

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Instructions

Slow Cooker

1. Add all the ingredients to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Garnish with jalapeno before serving (if using).

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot. Add onion, celery, and bell pepper & cook for a 5-7 minutes, stirring frequently. Add the garlic & cook an additional minute. Turn off the Instant Pot.
2. Add the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Stir in all remaining ingredients.
4. Close lid and seal valve. Set high pressure and for 12 minutes.
5. When cooking time is complete, quick release the pressure.
6. Garnish with jalapeno before serving (if using).

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