Slow Cooker Chicken Sausage

Slow Cooker Chicken Sausage. Throw frozen chicken sausage in your slow cooker with just 4 easy kitchen helpers, and you’ll have a tasty dinner your family asks for again and again!

Hey there, from Holly Owens! This 5-ingredient slow cooker chicken sausage is my go-to fix for crazy busy nights. You just dump in frozen sausages and a few basics, turn it on, and forget it. When life’s hectic with jobs, kids’ stuff, and tight money, this gives you back time and a happy break. The sausages cook up in a yummy sweet-tangy tomato mix that seems fancy but takes zero effort. The smell brings the whole family running to eat—no nagging needed!

Serve the saucy sausages over soft rice, noodles, or little pasta to grab all the garlicky tomato flavor. Or pile into warm rolls with cheese for quick sandwiches. Add a green salad or steamed veggies on the side. It’s perfect for making ahead—pack with rice for easy lunches that heat up great.

Servings: 4

Ingredients

• 1.5 to 2 pounds frozen chicken sausage links (raw or cooked, straight from freezer)

• 1 (24-ounce) jar marinara or tomato pasta sauce

• 1 (14.5-ounce) can diced tomatoes, with juice

• 2 teaspoons Italian seasoning (or mixed dried herbs)

• 2 cloves garlic, chopped small (or 1 teaspoon garlic powder)

Slow Cooker Chicken Sausage: Directions

1. Lay the frozen sausage links flat in a 4- to 6-quart slow cooker. They can touch or overlap a bit, but keep them mostly in one layer for even cooking.

2. Pour the jar of marinara or pasta sauce over the sausages. Try to cover them well.

3. Dump in the can of diced tomatoes, juice and all. The extra water keeps it saucy.

4. Sprinkle Italian seasoning and chopped garlic (or powder) on top. Stir the sauce a little to mix in the spices, but leave sausages at the bottom.

5. Put the lid on. Cook on LOW 6 to 7 hours, or HIGH 3 to 4 hours. Sausages should be cooked through (if raw) or hot inside (if precooked). Sauce bubbles at edges.

6. Taste the sauce. Add salt or more seasoning if you want. For thicker sauce, take off lid and cook on HIGH 15 to 20 minutes, stirring sometimes.

7. Serve sausages whole or cut into big slices, with lots of sauce over rice, pasta, or in rolls.