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Chicken Thighs with Sausage Recipe

Chicken Thighs with Sausage Recipe

Whether you’re serving your family or special guests, this comforting entree hits the spot on cold winter nights. —Joanna Iovino, Kings Park, New York
TOTAL TIME: Prep: 25 min. Cook: 6 hours YIELD:8 servings


  • 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.

Nutritional Facts

1 each: 280 calories, 12g fat (4g saturated fat), 118mg cholesterol, 675mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 33g protein Diabetic Exchanges:1/2 starch, 5 lean meat

Reviews for Chicken Thighs with Sausage

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Reviewed Feb. 10, 2015

"This was TERRIBLE! Might be ok if the amount of the spices were cut way down."

Reviewed Sep. 19, 2014

"Was drawn to this recipe for several reasons: easy to put 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!"

Reviewed Apr. 7, 2014

"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."

Reviewed Mar. 31, 2014

"Quick & Easy. Husband loved it."

Reviewed Feb. 7, 2013

"very good. next time will omit liquid browning as it gave the dish a rather unpleasant appearance."

Reviewed Mar. 19, 2012

"I used Italian sausage...nixed the allspice, used fennel seed. Excellent dinner for family or company. I made roasted potatoes as a side dish, and made a chicken potato salad with the leftovers."

Reviewed Mar. 18, 2012

"I thought the spices were much too strong, no one in my family liked it."

Reviewed Oct. 3, 2011

"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."

Reviewed Oct. 3, 2011

"Excellent flavor. My family thought it was great."

Reviewed Jul. 31, 2011

"This was a big hit with my husband. The chicken is so flavorful and tender. I did double the sausage the second time I made it, that way there was enough sausage to mix with every bite of chicken. Delicious!"

Reviewed Feb. 21, 2011

"My whole family loved it! The chicken is so tender and flavorful. I did use a few more chicken thighs and it barely served 6 adults (3 males)."

Reviewed Feb. 5, 2011

"I made this for a crowd and it was a hit!"

Reviewed Dec. 13, 2010

"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."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.