Chicken Thighs with Sausage Recipe
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 1 large onion, finely chopped
- 8 bone-in chicken thighs (about 3 pounds), skin removed
- 1 package (14 ounces) smoked turkey sausage, cut into 1/2-inch slices
- 1/4 cup ketchup
- 6 garlic cloves, minced
- 1 tablespoon Louisiana-style hot sauce
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon ground allspice
- 1 teaspoon browning sauce, optional
- 1. In a 4- or 5-qt. slow cooker, combine the carrots, celery and onion. Top with chicken and sausage.
- 2. In a small bowl, combine the ketchup, garlic, hot sauce, seasonings and, if desired, browning sauce. Spoon over meats. Cover and cook on low for 6-8 hours or until chicken is tender. Yield: 8 servings.
1 each: 280 calories, 12g fat (4g saturated fat), 118mg cholesterol, 675mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.
Reviews for Chicken Thighs with Sausage
"This was TERRIBLE! Might be ok if the amount of the spices were cut way down."
"Was drawn to this recipe for several reasons: easy to put together...no precooking; was compatible with one guest's weight watcher diet; and sounded delicious.I try on my first attempt to stick to a recipe. This one went off the rails, BUTT since it turned out so delicious thought I'd share what we did differently. (My son helped me put this together, which is the main reason it went a bit differently. He is a wonderful, intuitive cook, so I left the seasoning to him.)First, my 8 thighs came to 5.5 pounds. We doubled the carrots. Then my son decided that the seasoning wasn't nearly enough for amount of food. He went really light on the thyme and allspice and omitted the browning sauce. The rest of the spices he at least doubled. We ran out of Louisiana hot sauce, so he filled in with sriracha.I was concerned with their being no liquid except what the food would generate, so trimmed all excess skin off, but left just enough to cover each thigh.By the time everyone was ready to eat, it had cooked a bit longer than 9 hours. We plated it over a bed of rice. It was spectacular!!!!For those who work and need a long cooking time, this is a good choice.Thanks Taste of Home!"
"Very good. I did not use the browning sauce. I also forgot to start making it in time so I cooked @ 350 for about 70 mins, covered."
"Quick & Easy. Husband loved it."
"very good. next time will omit liquid browning as it gave the dish a rather unpleasant appearance."
"I thought the spices were much too strong, no one in my family liked it."
"Excellent flavor combination. My family thought it was great. I made it in the oven instead of a crock pot, with the same tender results."
"Excellent flavor. My family thought it was great."
"I made this for a crowd and it was a hit!"
"We put this as in the top ten all time favorite dishes, it's great! I did thicken the sauce with a little corn starch and added a tbsp of tomato paste at the end though."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.