Slow Cooker Garlic Herb Chicken & Smoked Sausage

Description

This Slow Cooker Garlic Herb Chicken & Smoked Sausage is a hearty, comforting dinner loaded with juicy chicken thighs, smoky sausage, sweet onions, fresh garlic, and a rich herb-infused broth. The chicken becomes incredibly tender as it slowly cooks while the browned smoked sausage releases its savory flavor into the broth. Garlic, Italian herbs, paprika, Worcestershire sauce, and a touch of butter create a deeply flavorful sauce that tastes like it has been simmering all day—because it has! It’s an easy dump-and-cook style meal that works perfectly for busy weeknights, Sunday dinners, meal prep, or feeding a hungry family.

Ingredients For the Chicken

• 2 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• ¾ tsp salt
• ½ tsp freshly ground black pepper

For the Sausage

• 14 oz smoked sausage or kielbasa, sliced into thick rounds
• 1 tsp olive oil

For the Garlic Herb Broth

• 1 medium yellow onion, finely chopped
• 6 garlic cloves, minced
• 1½ cups low-sodium chicken broth
• 2 tbsp unsalted butter, melted
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1 tsp dried parsley
• ½ tsp dried thyme
• ½ tsp smoked paprika
• ¼ tsp crushed red pepper flakes, optional
• ½ tsp freshly ground black pepper

For Finishing

• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice, optional
• Salt and black pepper, to taste

Step-by-Step Instructions

1. Pat the chicken thighs dry thoroughly with paper towels.
2. In a small bowl, combine garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper.
3. Rub the seasoning mixture generously over both sides of the chicken.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
5. Add the chicken thighs and sear for approximately 2–3 minutes per side, just until lightly golden. The chicken does not need to cook completely.
6. Transfer the browned chicken to the slow cooker.
7. Return the skillet to medium-high heat and add 1 teaspoon olive oil.
8. Add the sliced smoked sausage in a single layer.
9. Cook for approximately 2 minutes per side, until the sausage develops caramelized, golden-brown edges.
10. Transfer the browned sausage to the slow cooker, arranging it around the chicken.
11. Add the chopped onion and minced garlic.
12. In a medium bowl, combine chicken broth, melted butter, Worcestershire sauce, Dijon mustard, oregano, parsley, thyme, smoked paprika, red pepper flakes, and black pepper.
13. Whisk until thoroughly combined.
14. Pour the garlic-herb broth evenly over the chicken and sausage.
15. Gently move the ingredients around so the onions and garlic settle into the broth.
16. Cover the slow cooker with the lid.
17. Cook on LOW for approximately 4–5 hours or on HIGH for approximately 2–3 hours, until the chicken is tender and reaches at least 165°F (74°C) internally.
18. Avoid repeatedly opening the slow cooker because this releases heat and can increase the cooking time.
19. Once the chicken is cooked, gently stir the sausage and broth.
20. If you prefer larger chicken pieces, leave the thighs whole. For a more rustic dish, gently break some chicken into large chunks with two forks.
21. Taste the broth and adjust salt and black pepper as needed.
22. Stir in fresh lemon juice if you want a brighter finish that balances the richness of the sausage.
23. Sprinkle generously with fresh chopped parsley.
24. Spoon some of the garlic-herb broth over the chicken and sausage immediately before serving.
25. Serve hot with plenty of the flavorful onions and broth.

Tips

• Brown the sausage first. This creates caramelized edges and gives the finished dish significantly more flavor.
• Chicken thighs are ideal because they stay tender during slow cooking.
• Boneless chicken breasts can be substituted, but monitor them carefully because lean breast meat can become dry if cooked too long.
• Use low-sodium chicken broth so you can better control the salt level, especially because smoked sausage can be salty.
• For extra garlic flavor, increase the fresh garlic to 7–8 cloves.
• Add red pepper flakes or cayenne for a spicy version.
• Don’t slice the sausage too thinly. Thick rounds maintain a better texture after several hours in the slow cooker.
• For a richer broth, stir in an additional tablespoon of butter immediately before serving.

Notes

This slow cooker chicken and sausage pairs beautifully with mashed potatoes, white rice, buttered noodles, roasted potatoes, or crusty bread. The bread is particularly good for soaking up the garlicky broth. For vegetables, serve it alongside green beans, broccoli, asparagus, or a simple salad. You can also add sliced bell peppers or mushrooms during the final portion of cooking for extra vegetables. Refrigerate leftovers promptly in an airtight container for up to 3–4 days.

Q&A

What kind of sausage should I use?
Smoked sausage, kielbasa, or fully cooked chicken sausage all work well. Choose your favorite variety.
Do I have to brown the chicken and sausage?
No, but browning adds considerably more flavor and gives the sausage the appetizing caramelized appearance shown in this style of dish.
Can I add potatoes?
Yes. Add small baby potatoes or 1-inch potato chunks at the beginning so they have enough time to become tender.
Can I make the sauce thicker?
Yes. Near the end, combine 1 tablespoon cornstarch with 2 tablespoons cold water. Stir it into the hot broth and cook on HIGH until slightly thickened.
Can I add vegetables?
Absolutely. Mushrooms, bell peppers, green beans, or spinach are good additions. Quick-cooking vegetables should be added closer to the end.
Is smoked sausage already cooked?
Most packaged smoked sausage is fully cooked, but check the package label. In this recipe, browning it mainly improves its flavor and texture.

Servings

Makes approximately 6 servings

Nutrition (Approx. Per Serving)

• Calories: 465
• Protein: 36g
• Carbohydrates: 8g
• Fat: 32g
• Saturated Fat: 11g
• Fiber: 1g
• Sugar: 3g
• Sodium: 890mg
• Cholesterol: 150mg
• Potassium: 610mg
  Nutritional values are estimates and will vary depending on the chicken, sausage, broth, and serving size.