I’m going to make this recipe again next week and I seriously can’t wait.  I was really surprised how well this came out.  I don’t think I’ve ever had better sausages in my life— and that’s sayin’ something.  Not to mention, this is probably the easiest crock pot recipe I have ever made- no mixing, searing, NO PREP!!  So wonderful.

This dish was a big hit in my house and everyone has been begging me to make it again.  I made spaghetti squash on the side to cut down on the carbs/processed foods, but you could easily pair this with pasta or rice pasta.

I based my recipe off this one.

Crock Pot Chicken and Sausage with Spaghetti Squash

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 Italian sausage links (sweet or spicy- up to you.  I chose sweet.)
• 1 onion, thinly sliced
• 6 cloves garlic, minced
• EVOO
• 1 teaspoon Italian seasoning (mix of basil, oregano, rosemary, thyme)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• Two 14.5 ounce cans diced tomatoes
• One 15 ounce can tomato sauce
• 1 cup chicken stock
• 1/2 cup balsamic vinegar
• Additional: 1 teaspoon Italian seasonings, 1/2 teaspoon salt, 1/2 teaspoon garlic powder
• Parmesan, for topping (optional)

Directions:

• Lay the breasts in the bottom of the slow cooker and drizzle with EVOO.  Add the seasonings directly onto the chicken and let it sit- don’t mix it.  Lay the sausage links directly on top of the chicken.
• On top, add the thinly sliced onion and garlic.  Pour the tomatoes, sauce, stock, vinegar into the pot.  Top with the additional seasonings.  Don’t mix!
• Cover and cook on high for 5 hours.
• When you get home from work, slice up that spaghetti squash and put it in the oven- know you need to leave yourself about 40 minutes for this.  If you’re unsure how to cook squash, check out my recipe here.
• Serve, top with some freshly grated parm, and enjoy!!