Slow Cooker Chronicles – Chicken Sausage with Peppers and Basil



This recipe goes great with pasta, makes about 5 servings with 163 calories per serving.


Totally Biased Nigerian + American Rating: 3 out of 5

Ingredient Amount
Olive Oil 1 tbsp
Garlic 1 clove
Yellow Onion 1/2
Chicken Sausage 1 lb
Whole tomatoes 28 oz can
Red Bell Pepper 1/2
Yellow Bell Pepper 1/2
Orange Bell Pepper 1/2
Fresh Basil 3/4 cup
Red Pepper Flakes to taste
Salt to taste
Black Pepper to taste


Pre-Cook (~30 minutes)

  1. Vegetable preparation
    1. Mince the garlic clove
    2. Mince the onion
    3. Core, seed and julienne the bell peppers (1 inch strips)
    4. Drain and seed the whole tomatoes
    5. Chop the basil leaves
  2. Meat preparation
    1. Remove sausage from casing (easiest when partially frozen)
    2. Cut into 1-inch chunks
  3. Combine the following in a bowl
    1. Tomatoes
    2. Bell peppers
    3. Basil
    4. Pepper Flakes
    5. Salt
    6. Pepper

Cooking (2 hours and 30 minutes)

  1. Heat oil in a skillet over medium heat until hot
  2. Add garlic and onion and cook until translucent
  3. Add chicken sausage and cook until just beginning to brown
  4. Transfer to Slow Cooker with a slotted spoon
  5. Add vegetable mixture to Slow Cooker and stir to mix
  6. Cover and cook on HIGH for 2.5 hours
  7. Adjust seasonings to taste
  8. Serve over pasta

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