Slow cooker chicken and sausage

Heart Smart Gluten Free Low Sodium

You’ll get a full serving of vegetables in 1/2 cup of the sauce in this recipe.


1 teaspoon crushed oregano leaves
1 teaspoon crushed basil leaves
4 4-ounce boneless skinless chicken breasts
2 tablespoons canola oil, divided
1 large onion, thinly sliced
2 tablespoons minced garlic, divided
4 links sweet Italian sausage
2 15-ounce cans no-salt-added diced tomatoes
1 15-ounce can no-salt-added tomato sauce
1 cup low-sodium vegetable broth
1/2 cup balsamic vinegar


  1. In a small bowl, blend crushed oregano and basil leaves. Set aside.
  2. Place chicken breasts in slow cooker. Pour 1 tablespoon canola oil over the top of the chicken.
  3. Sprinkle half of the seasoning blend, half of the onion slices and 1 tablespoon of the minced garlic on top of the chicken.
  4. Place sausage links on top and then add remaining oil, seasoning blend, onion slices and minced garlic.
  5. Pour diced tomatoes, tomato sauce, vegetable broth and balsamic vinegar over the top. Do not stir.
  6. Cover and cook on high for 4 to 6 hours. (You can also cook on low for 7 to 9 hours.)
  7. Serve warm.

Makes 8 servings

Carb choices per serving: 1

First Published: 04/24/2014
Last Reviewed: 04/24/2014

chicken sausage
Transform this into an Italian dinner by adding cooked spaghetti or linguini noodles. You can substitute cooked spaghetti squash if you’d like to keep the dish gluten free.
chicken sausage label