Monday, March 10

Knock Your Socks Off Slow Cooker Chicken and Sausage



I made this chicken months and months ago, and I keep forgetting to publish the recipe on my blog. It might not be the prettiest dish on the planet, but it's filled with so much big flavor, I can assure you it will be a hit!

It's easy to prepare, creamy, comforting, and family friendly.



Knock Your Socks Off Slow Cooker Chicken and Sausage

Ingredients:
1 1/2 lbs boneless skinless chicken breasts
1 package andoulle sausage (Or you can use smoked sausage, kielbasa, use what you like most)
1 8 oz package cream cheese, room temperature
1 cup chicken stock
1/2 cup white wine (you can also sub this with beer or chicken stock)
3 gloves of garlic minced
1 small yellow onion diced
2 tbs grainy mustard 
1/2 tsp salt
scallions for garnish
serve over white rice or buttered noodles

Directions:
In a mixing bowl whip cream cheese with chicken stock, salt, garlic, mustard and wine until incorporated. 

Place, chicken and sausage in the bottom of your crock pot. Place onions on top. 

Pour cream cheese mixture over the top. 

Cover and place on high for 4 hours or low for 5-6 hours, checking it occasionally to make sure it's not thickening too much. If it is, add more chicken stock or wine. 

When you are ready to serve, you can place the meal in a baking dish and pop it under the broiler for a couple of minutes for some extra color. (this is optional, but I highly recommend it!) 

Salt and pepper to taste, serve over rice, quinoa, or pasta.    

** If your sauce seems thinner than pictured, you can always remove the lid from your crockpot the last hour of cooking. Depending on crockpot size, brand and if you are using fresh or frozen chicken.... results may vary slightly.**

Photobucket

107 comments:

  1. Sometimes my best dishes are the worst to photograph. So happy that you posted it because I think it looks great.

    ReplyDelete
    Replies
    1. It's true! I'm glad I finally posted it.

      Delete
    2. Should the sausage be cooked or raw? The only andoulle sausage I found was already cooked.

      Delete
    3. Should the sausage be cooked or raw?

      Delete
    4. Ah, if the chicken is raw, I would assume you cook the sausage with it, it all cooks ;)

      Delete
    5. Years ago I did food photography. Let me tell you some time just how they make a Big Mac look so good on film. Don't worry about the look of this one. It sounds delicious.

      Delete
  2. Oh I so need to make this this weekend. Looking for easy meals to make on the weekend that we can enjoy then and have for quick leftovers during the week. Sounds like a winner!

    ReplyDelete
  3. I'll be making this one my "busy day" this week. I'm from the "the-messier-it-is, the-better-it-usually-tastes" school of thought.

    ReplyDelete
    Replies
    1. Typically that is my motto as well. ;)

      Delete
    2. Me too!!!! :) I call it "slop" food. Is ALWAYS the best tasting food!

      Delete
  4. I read this on my way to work and couldn't wait to get home so I could pin it to my dinner ideas board!

    ReplyDelete
  5. This looks delicious Carrie! Well done, I love the addition of the mustard! :)

    ReplyDelete
    Replies
    1. I'm obsessed with whole grain mustard these days!!

      Delete
  6. If there's cream cheese in it there's a pretty high chance I'll be obsessed with it.

    ReplyDelete
    Replies
    1. Haha, then I guess you need to make it!

      Delete
  7. Poo on pretty, I want flavor. Seriously, this dish looks wonderful. My husband is going to love this. On the menu it goes!

    ReplyDelete
  8. In my crock pot as I type this...was already smelling wonderful when I left :)

    ReplyDelete
  9. I made this last night and doubled the recipe...I used stock instead of white wine. Any idea why the sauce would have been really watery? I was thinking it would be more of a sauce, kind of thicker, but this was really soupy...

    ReplyDelete
    Replies
    1. I think crock pot cooking does that...makes everything thinner, ....
      Make sure chicken defrosted.....
      I would like to learn how to adjust for this too as it also looses flavor by being diluted.:(

      Delete
    2. Try cooking with the crockpot lid on sideways to avoid moisture/condensation building up and watering down the dish.

      Delete
    3. I made this yesterday and it was fantastic! About an hour before it was finished, I removed the lid and put about 3 or 4 tablespoons of the sauce in a bowl with 1 tablespoon of corn starch and whisked it until smooth. I then added it back into the crock pot slowly, stirring until mixed in well. An hour later the sauce was rich & thick. I served this dish over rotini pasta and it was delicious!

      Delete
  10. Oh my god, mouthwatering! I am so saving this recipe, YUM!

    ReplyDelete
  11. Oh look...my socks are gone. You knocked them off with this! Yummmm!

    ReplyDelete
  12. would i be able to use sour cream instead of the cream cheese?

    ReplyDelete
    Replies
    1. You could. However don't mix it in until the end.... otherwise the sour cream will curdle.

      Delete
    2. I always when using the crockpot put paper towel under the lid to catch condensation.

      Delete
    3. OMG, I was just going to click "back" because I only have sour cream in the house! You saved my day!

      Delete
  13. No leftover!!!! I have a very large slow cooker and doubled the recipe and my 4 finicky daughters and my chef husband polished it off!! You have no idea what a feat that is! THANK YOU

    P.S. I got a little taste too! :)

    ReplyDelete
  14. Chicken and sausage looked pre grilled. Do you pre-grill for a little char then put in crock pot?

    ReplyDelete
    Replies
    1. Nope. If you read the recipe, you'll see that you can put it under the broiler after it's finished in the slow cooker.....

      Delete
    2. Thanks, I saw it later and was embarassed Thanks!

      Delete
  15. sooo, I made this and it is so homemade tasting and yummy!! Next time I will count a can of beer as my "broth" liquid, in the end I drained off some of the bro thy gravy -- because I saved some in a sauce pan, and added in Velveeta and a few splashes of Worcestershire sauce!! Half our house has the coughing croop, and I can't think of a better warm, chicken and rice dish....Ps. I slow cooked mine in the oven on 300 for 2 and a half ours and used a whole chicken and half of a family sized sausage...Thank you, it was amazing!! Frm your buddies in South Texas!! :) Cheers

    ReplyDelete
  16. This is an insanely tasty dish! Do you have any suggestions about how to thicken the sauce? Mine came out very thin.

    ReplyDelete
  17. My family love this! I made my sauce thicker by cooking it down on the stove. This will be a crock pot staple in my house. Tks for the recipe.

    ReplyDelete
  18. The sauce consistency can be related to the chicken. As the chicken cooks it also adds its juices to the mix. Frozen, fresh or refilled can make a big difference in sauce consistency. As some have said, you can always cook it down on the stove or even take the lid off and cook on high for an additional 20-30 minutes to release some moisture.

    ReplyDelete
  19. My only worry is that the chicken will come out Dry. I have that problem very often in my crockpot, mostly when it's boneless skinless chicken breast. Any advice for this recipe? Thanks!

    ReplyDelete
  20. This is the first time I've ever commented on a dish, but I HAD to, because it was wonderful!! Easy to throw together with fantastic results-- the whole family really liked it and asked me to make it again! I used smoked sausage (kids hate anything spicy), and vermouth instead of wine. My sauce was really thin, so I put the meats in a baking dish, cooked the sauce down on the stove top, popped the meat under the broiler for a minute to brown a little, and served it over rice! Thanks for a great new recipe to add to my go-to list!

    ReplyDelete
  21. Do you cut up the sausage first or put it in whole?

    ReplyDelete
  22. My sauce was thin so I removed the meat and just added a few tablespoons of flour after it was done to thicken the sauce. Then I put the meat back in.

    ReplyDelete
  23. I'm cooking this right now!! Trying boneless,skinless chicken thighs..they were on sale!! It's been in for about an hour and smell awesome!! Can't wait!!☺️

    ReplyDelete
  24. Made this tonight. Holy moly! Delicious! I took your advice and broiled it in a baking dish. Primo!! Served it over rice. It really was knock your socks off good!

    ReplyDelete
  25. OMG! I made this yesterday & it is soooooo good! I used Basque Chorizos and it was excellent!

    ReplyDelete
  26. i added a little hot sauce and mushrooms.....came out awesome .....def. going to make this again

    ReplyDelete
  27. I accidentally put 2 cups of stock... how can I fix this? :(

    ReplyDelete
    Replies
    1. I'd take a measuring cup and scoop the excess cup out.

      Delete
  28. I wanna make this for my family sometime this week the chicken is in the freezer and I was wondering if this recipe needs frozen or thawed chicken and if the cook time varies on whether it's frozen or thawed. Thanks in advance and I'm excited to make this thanks for sharing this recipe

    ReplyDelete
    Replies
    1. I'd thaw the chicken first before adding it to the crock pot. If you are pressed for time and need to "set it and forget it", go ahead and use the breasts frozen. However, this will increase the cook time just a bit. About an hour if cooking on high, if it seems at all thin, remove lid the last hour and allow a low simmer with the slow cooker set on high. You can also reduce it down pouring it into a pan and using the stove top.

      Delete
  29. Made this tonight for dinner. Can't escape from this wretched aroma. Sauce was runny, even after I removed the lid for an hour as suggested. I followed the recipe to a "T", and all I tasted is straight up mustard.

    ReplyDelete
    Replies
    1. Considering almost all people rave about this recipe (just read the above comments), it's not the fault of the dish.... It clearly was not your cup of tea, and that's ok. Hope you have a great day. :)

      Delete
    2. Recipe sounds interesting but the chicken and sausage in the picture have NOT Been cooked in a crock pot.

      Delete
    3. Donielle.... They most certainly were. If you read the ENTIRE recipe, you'd see why they look the way they do. There is tip to making the meat brown at the end. I developed the recipe AND took the photos myself. So.... you are 100% incorrect.

      Delete
    4. I skipped the mustard completely and it's delicious. My family doesn't like mustard at all

      Delete
  30. Would you be able to tell me how I can scale this recipe down for just two people?

    ReplyDelete
  31. I just got finished putting all this yummyness in my crockpot!! I pinned this recipe a while back and I'm finally getting around to making it. Cant wait to try it!!! I didn't have any grainy mustard so I substituted with German Mittle-Scharf Senf. (german medium spicy mustard) It tastes similar to grey poupon. It should be tasty!!

    ReplyDelete
  32. Hi. I currently have this in the crock pot and it smells great bit the cream cheese seems chunky. Any suggestions?

    ReplyDelete
    Replies
    1. This is late.... But, for future reference, while it is heating up just stir with a slotted spoon occasionally, and by the time it's done cooking the chunks will be gone.

      Delete
    2. I drained it in a colander and then put the sauce in the blender, then put it all back together again lol same issue

      Delete
  33. Any ideas how I could do this in the oven? What temp and how long?

    ReplyDelete
  34. Any ideas how I can do this either on the stovetop or oven? Time? Temp? Sounds delicious but I wasn't organized enough to put it in the crockpot this morning and would like to make it for dinner. Thanks?

    ReplyDelete
  35. I am making this dish tomorrow night. But i only have regular mustard. Just wondering if it will taste the same? Or if i should just skip the mustard completely?

    ReplyDelete
  36. About to put this in my crockpot and just curious if the sausage needs to be cut up or put in whole? I am using venison sausage.

    ReplyDelete
    Replies
    1. That's up to you! I like to cut mine up first, but you can always cut it after it's cooked.

      Delete
  37. Any substitutes for the grainy mustard?

    ReplyDelete
  38. Can I use heavy whipping cream V.S. cream cheese do you think?

    ReplyDelete
    Replies
    1. No I don't think that's a wise idea. The cream is not thick enough and you will have a super watery dish.

      Delete
  39. I made this and you are so right! It may not be the prettiest dish ever but MAN is it tasty! And my sauce thickened up perfectly; did just what you suggested, left the lid sideways for about the last 1/2 hour. I'll be making this again, believe me! Thanks. Brian

    ReplyDelete
  40. I don't have grainy mustard, can you use any type mustard??

    ReplyDelete
    Replies
    1. You can use any kind of mustard you have on hand. I would recommend something like a dijon if you have it.

      Delete
  41. I made this today and could smell it as I walked through the front door! Amazing and really really tasty. I used lightest Philadelphia so that it wasn't as naughty. Thankyou so much for sharing this recipe :-)

    ReplyDelete
  42. Any idea on how long and temp for the oven?

    ReplyDelete
  43. This looks AMAZING!! What should I do if I have a package of cooked andouille sausage?

    Thanks so much, I can't wait to make this!!

    ReplyDelete
  44. I made this for a large family gathering, so I doubled it. Other than that, the minor changes I made were:

    1. Omitted the chicken stock entirely (due to some of the comments)
    2. Used Greek yogurt instead of cream cheese, and only added it at the end.

    Everyone LOVED it! It was the most talked about dish amongst the 20 dishes we had. Thanks for the inspiration!

    ReplyDelete
  45. What is grainy mustard? Can we use something else?

    ReplyDelete
  46. Oh Muh STARS! Can I tell you how GOOD this is??? I made this today and it was out of this world good. I decided to reduce the chicken broth to 1/2 cup initially because I knew I could always add more but it would be hard to take away too much. I did end up having to add another 1/2 cup or so but it was so excellent.
    Thanks for sharing Carrie! This will be a definite keeper!

    ReplyDelete
  47. Has anyone made this with beer instead of wine? I'm considering making this with fingerling potatoes at the bottom (in lieu of rice or pasta) and beer has a magic way of soaking in and making them delicious, but I don't want to throw off the entire flavorful goodness of the dish. Curious if the wine is what makes it so good, or would I be safe with the beer?

    ReplyDelete
    Replies
    1. I have, it it works wonderfully!

      Delete
  48. Sounds really good, but our family is not a big fan of cream cheese or yogurt. Could we possibly substitute something else? Maybe add cheddar cheese toward the end of cooking?

    Tina McLeod

    ReplyDelete
  49. How much sausage did you use, how many ounces in a package? Thanks.

    ReplyDelete
  50. I made this last night...I used my favorite sausage and I think the flavor of the mustard didn't agree with it. The Sausage WAS "ragin' cajun"...I figured a lityler heat would be a nice addition. But it almost ruined it. I took them all out. I'm upset that I forgot to add my green onion at the end...but over all it was a good dish. The only thing I did diffetent was add a table spoon of flour and about a cup of sliced mushrooms half way to thicken it. Today I ate it for lunch and I added some dried tarragon so I'll do it again soon, and leave the wine out, add tarragon, pan fry the chicken and finish with the sauce.

    Thanks!
    Shanta

    ReplyDelete
  51. Cooking this atm and followed the recipe to a T, except that I think the mixed ingredients may have been chunkier than it should have been (I used a food processor too) and now it looks like a curdled sauce rather than a smooth sauce =( Did I do something wrong? Smells amazing though!

    ReplyDelete
    Replies
    1. Nevermind, it turned out perfectly in the end! Thanks for the recipe!!

      Delete
  52. Do you ever shred the chicken to make it more of a "chili" or to make the meal go farther? Ps the pics make the dish look amazing!!

    ReplyDelete
  53. Thanks, Carrie for sharing this... and Thanks to everybody who shared their comments. Based on all of this, I am making this now... but I did a few things differently... I browned the chicken first with some seasoning on.. just 4 minutes per side - my family likes the texture and crispness ... and I doubled the chicken. I used the jar bullion chicken stuff... 1 tsp per cup of liquid... and I used 2, and only 1 cup of liquid ... in addition to 1/2 cup of white wine. I also used some red onion and diced a red bell pepper (for color).. and put in half a pound of sliced mushrooms. ... It looks amazing.. and the cream cheese is nice and thick so far.. hoping it stays that way! I'll let you know how it turns out... but it looks incredible so far... and I am grateful for the opportunity to learn from all of your experiences. :)

    Kari

    ReplyDelete
  54. I'll be making this tomorrow. I'm using Italian sausage. Sounds yummy.

    ReplyDelete
  55. Do you have a carb break down, or calorie break down?? Looks amazing!

    ReplyDelete
  56. I'm wondering if you can do the entire meal in the crock pot? At what point would you add rice and water (or chicken broth)?

    ReplyDelete
    Replies
    1. In other recipes I've added minute rice about the last half-hour but remember the rice will soak up all the sauce.if u want sauce do rice separate on the stove.

      Delete
  57. Yum! I fixed this for dinner last night, served over penne pasta. The only thing I changed was to add 1/4 flour blended with a 1/4 cup of water, about 1/2 and hour before dinner was served, in order to thicken the sauce. When I fix this again, (and I will fix it again--this is going on the "keep" list) I may add some sauted mushrooms towards the end of the cooking period, too. Great recipe! Thanks, Carrie!

    ReplyDelete
  58. Can you tell whether you used a non-metal baking dish at the end? I've never put anything non-metal under the broiler, but I don't have a metal pan that's a good size for this. Could you please share your wisdom? Thanks! PS...made this sans broiler earlier and it is really fantastic.

    ReplyDelete
  59. Is the sausage cooked or raw?

    ReplyDelete
    Replies
    1. I was wondering too. Smoked sausage is already cooked so that would be fine cut up and put in. I guess I feel raw sausages could be put in whole, but I think I would want to cook it first and it would be less greasy?

      Delete
  60. Wow some of the questions are so silly, I have to ask myself are they joking? You are so patient. Thanks for the yummy recipe. Can I use red wine for the broth and instead of chicken pork chops? Just joking!

    ReplyDelete
  61. This is one of my husband's favorite dishes! I love it over spaghetti squash. I've tried it with noodles and rice too, but spaghetti squash is the winner for me.

    ReplyDelete
  62. Even though it is May, it is cold and dreary here in Lubbock. Went looking for a low carb, crock pot recipe. I am going to make this for dinner tonight.

    ReplyDelete
  63. I prepped this in my Ninja cooker for tomorrow's dinner. I used turkey sausage which I sauteed in the Ninja then removed and sauteed the chicken breasts. I seasoned the chicken breasts with garlic salt and pepper. I put the chicken and sausage back into the pot, put the diced onions and some sliced baby bella mushrooms on top and once the cooker was cool, I put the entire pot in the fridge. Tomorrow, I will pull it out and let it come to room temperature and then finish the recipe substituting beer for the wine because I don't have any and I will cook it on low for the recommended time. I am pretty excited to try this and will post about how it turned out. :)

    ReplyDelete
  64. Can this be frozen for a meal at later time?

    ReplyDelete
    Replies
    1. I make a lot of soups in the crock pot and I always freeze them. I have had no problems at all. Hope this helps :)

      Delete
  65. Do you happen to know the nutritional Info? Carbs, Protein, Fat?? Thanks for your help! Karen

    ReplyDelete
  66. So, I made this dish this past week, added a little more chicken stock because I cooked it a little longer (we leave early morning) but came home and the chicken was PERFECT! I added the chicken over a bed of rice and even my fussy teen ate her full plate! The recipe is now a permanent one in my great recipes book! Thank you!

    ReplyDelete
  67. Made this last night. Used stock instead of wine and omitted mustard. When I doubled it, it was very runny, but I added more cheese to thicken it up coming the last hour with the lid off.

    My husband, who thinks he hates cream cheese, ate 2 servings.

    ReplyDelete
  68. I don't have any grainy mustard. Can I replace it with Dijon? Or I have spicy brown mustard.

    ReplyDelete

Comment: