Why This Recipe Works

Two-Meat Complexity: Boneless thighs stay juicy while smoked sausage renders paprika-laced fat into every spoonful.
Hands-Off Method: Dump, stir, walk away—perfect for work-from-home days or weekend errands.
Layered Spice Strategy: A whisper of cinnamon amplifies the chili powder and pairs magically with the sausage.
Bean Trinity: Black, pinto, and kidney beans create varied texture and earthy sweetness.
Thick & Spoonable: A quick cornstarch slurry at the end turns broth into silky gravy without hours of simmering.
Freezer Hero: Flavors meld even more after a freeze-thaw cycle, so make a triple batch while you’re at it.
Customizable Heat: Swap in hot sausage or add chipotle peppers to crank up the Scoville units.
One-Pot Clean-Up: Everything cooks in the ceramic insert—no extra skillets unless you choose to brown.

Ingredients You'll Need

Great chili starts at the grocery store. Look for chicken thighs that are pale pink with minimal surface liquid; avoid anything with a gray cast or sour smell. Smoked sausage—kielbasa, andouille, or even a roasted garlic turkey variety—adds depth without extra work. For beans, I use one can of each type for color and texture contrast; rinse them well to remove 40 % of the sodium. Fire-roasted tomatoes bring subtle char and sweetness, but regular diced work in a pinch. The spice blend is pantry-friendly: chili powder (use a fresh jar—spices lose 50 % potency after twelve months), cumin, oregano, and a pinch of cinnamon for warmth. Chicken broth should be low-sodium so you control salt at the end. Finally, keep cornstarch on hand for the finishing slurry; it’s the secret to that glossy, stick-to-your-spoon body.

How to Make Slow Cooker Chicken and Sausage Chili for Cozy January Nights

Prep the Produce

Dice one large yellow onion (about 1 ½ cups) and two bell peppers—any color—into ½-inch pieces. Mince 4 cloves of garlic. If you like a back-note of heat, seed and finely dice one jalapeño; leave the ribs if you’re brave. Transfer everything to a medium bowl so you can dump it all at once tomorrow morning.

Trim the Chicken

Pat 2 lb boneless, skinless chicken thighs dry with paper towels; remove any large yellowish fat pockets. Cut each thigh into 2–3 chunky pieces (they shrink less than breasts and stay succulent). Season lightly with ½ tsp kosher salt and a few cracks of black pepper.

Brown (Optional but Worth It)

Heat 1 Tbsp oil in a skillet over medium-high. Sear half the chicken 2 minutes per side until golden; repeat with remaining chicken. You’re not cooking through—just building fond. Deglaze the pan with ¼ cup broth and scrape those browned bits into the slow cooker for bonus flavor.

Load the Slow Cooker

Layer in this order: chicken, 12 oz sliced smoked sausage, onion mixture, 2 cans fire-roasted tomatoes, 3 rinsed bean varieties, 2 cups low-sodium chicken broth, 2 Tbsp tomato paste, 1 Tbsp chili powder, 1 tsp cumin, 1 tsp oregano, ½ tsp smoked paprika, ¼ tsp cinnamon, and 1 tsp kosher salt. Resist stirring—keeping tomatoes on top prevents scorching.

Set It and Forget It

Cover and cook on LOW 7–8 hours or HIGH 4 hours. Chicken should shred easily with two forks. If you’re away all day, the “warm” setting for an extra hour won’t hurt—this chili is forgiving.

Thicken the Chili

In a small jar, shake 2 Tbsp cornstarch with 2 Tbsp cold water until smooth. Stir the slurry into the chili, cover, and cook on HIGH 15 minutes until glossy and thick enough to coat the back of a spoon.

Expert Tips

Toast Your Spices

Before adding, warm chili powder and cumin in a dry skillet 30 seconds until fragrant; it blooms essential oils and deepens flavor without extra effort.

Degrease Like a Pro

If you use regular pork sausage, float a paper towel on the surface during the last 30 minutes; it lifts excess grease without skimming with a spoon.

Bean Brine Bonus

Save the liquid from one can of beans; swap it for ¼ cup broth to add natural starch and silkier body to the chili.

Make It Vegetarian

Sub 1 lb mushrooms + 1 cup red lentils for meat; add 1 tsp smoked salt to mimic sausage. Cook time stays the same.

Double-Duty Dinner

Stretch leftovers into enchilada filling: drain excess liquid, roll in tortillas with cheese, bake 15 minutes at 400 °F.

Chili Bar Party

Serve from the slow cooker on “warm” with bowls of toppings: pickled jalapeños, diced avocado, crushed tortilla chips, and fresh cilantro.

Variations to Try

Storage Tips

Cool chili completely before ladling into airtight containers; it keeps 4 days refrigerated or 3 months frozen. For easy weeknight portions, freeze flat in quart-size bags—stack like books and thaw under warm water in 10 minutes. Reheat gently with a splash of broth to loosen. If it separates after thawing, whisk in a teaspoon of tomato paste to re-emulsify. Leftovers taste even better on day two once spices mingle.

Frequently Asked Questions

Yes, but breasts cook faster and can dry. Reduce time by 1 hour on LOW and check internal temp at 160 °F. Shred promptly and stir back into juices.

Simmer on HIGH uncovered 30 minutes, mash some beans against the side, or add an extra cornstarch slurry (1 Tbsp + 1 Tbsp water).

Absolutely. Use a heavy Dutch oven; simmer covered on low 1 ½ hours, stirring every 15 minutes. Add broth as needed to prevent sticking.

Yes—cornstarch is gluten-free. Just verify your broth and sausage labels for hidden wheat (some smoked varieties use fillers).

Stir in 1–2 Tbsp honey or maple syrup; dairy like sour cream also tames capsaicin. Next time, use mild sausage and skip jalapeño.

Yes, if your slow cooker is 7-quart or larger. Increase cornstarch slurry by 50 % and add 30 extra minutes on LOW to heat through.