Crockpot Chicken Sausage Harvest Recipes

SARASOTA'S CROCK POT CHICKEN, SAUSAGE AND SHRIMP

Sarasota's Crock Pot Chicken, Sausage and Shrimp image

This is an easy put together dish which has lots of flavor. I am especially fond of it because of the wine and tomato base vs. soup based. A key to this dish is to pan sear the chicken first, the flavor is just so much better to me. The shrimp is added 30 minutes before serving which will give you time to make a side of polenta with added parmesan cheese, or you could use rice; and a small side salad. Great flavor with very little work.

Provided by SarasotaCook

Categories Chicken

Time 6h20m

Yield 4-6 Individual Servings, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 -4 lbs cut up chicken, skin removed (I used a pack of broiler or fryer pieces, I usually will cut the breasts into 2 pieces so they cook )
1 lb large shrimp, peeled
12 ounces eckridge smoked sausage, cut in 1 1/2 - 2-inch pieces on a angle
1 large onion, chopped
1 green pepper, chopped
1 (8 ounce) can tomato sauce (now I often use a garlic herb, basil oregano, or any combination you like, but even just plain sauce)
1 cup white wine (1/4 to deglaze the pan, 3/4 cup for the sauce)
1/4 cup butter (to saute the chicken)
1 tablespoon minced garlic
1 teaspoon dried Italian seasoning
1/4 red pepper flakes
salt
pepper

Steps:

Chicken -- Bring your chicken to room temp - just not right out of the refrigerator (you don't want the chicken ice cold). Rub the chicken pieces well with salt and pepper. Then, in a large saute pan, add the butter and bring to medium high heat and sear the chicken. Don't over crowd the pan, do it in two batches so you can a nice sear on both sides on the chicken.
Crock Pot -- Remove the chicken to a plate. But before you get rid of those good bits of the bottom of the pan, deglaze with 1/4 cup of the white wine, scrape all the bits up and pour the wine and bits and any leftover butter in the pan into the bottom of the crock pot. Then add the chicken to the crock pot along with the sausage, onions, and peppers.
Mix the seasoning, red pepper flakes, garlic, tomato sauce and the remaining wine together and pour over the top of the vegetables and chicken. Don't season with extra salt and pepper right away. You can taste to see if it needs anymore when you add the shrimp in later.
Cook -- 5-7 hours on low until the juices run clear. My larger pot takes about 6 hours as I like the chicken very tender. I have never cooked this on high so I can't give you an accurate time for this, and remember - different crock pot sizes as well as older vs newer models seem to really vary in cooking times. I would start with 6 hours and check, I would think that should accurately cook the chicken.
Shrimp -- The last 30 minutes before serving, stir in the shrimp. Don't just add them on top, stir them in a bit so they get down in all that good sauce.Also, now is the time to check for salt and pepper seasoning. Adjust the seasoning accordingly. Cook the shrimp them until they turn pink and just begin to curl. They will take between 20-30 minutes, again depending on the size of your crock pot.
Serve -- Whether you use polenta or rice, the sauce is great! Don't let that go to waste. ENJOY!

CROCK POT CHICKEN AND SAUSAGE CASSOULET

Crock Pot Chicken and Sausage Cassoulet image

This is a hearty stew of white beans, chicken and sausage. This recipe was developed for a 3 quart crock pot. If you use a larger one, you will need to double the ingredients. Serve with cornbread, green onion fans and a side salad.

Provided by PaulaG

Categories Stew

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can white beans, undrained
1/2 cup vegetable juice or 1/2 cup tomato juice
2 medium carrots, scrubbed, sliced into 1/2 inch thick slices
2 celery ribs, cut into fourths
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1 teaspoon basil, crushed
1 teaspoon oregano, crushed
2 -3 frozen boneless skinless chicken thighs
8 ounces smoked turkey or 8 ounces chicken sausage
salt and pepper, to taste

Steps:

Combine the beans, tomato juice, carrots, celery, garlic, bay leaves, and spices.
Cut the sausages in half lengthwise and slice, stir into beans.
Place the frozen chicken thighs on top of the bean mixture.
Cover; cook on low-heat for 8 to 10 hours.
Remove bay leaves, stir, adjust seasonings as desired and serve.

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