Crockpot Red Beans and Chicken Sausage
Red Beans and Chicken Sausage is a hearty slow-cooker meal made with tender red beans, smoky chicken sausage, vegetables, herbs, and Cajun-inspired spices. Everything simmers together until the beans become creamy and the sausage adds rich savory flavor.
This Red Beans and Chicken Sausage recipe is perfect for busy weekdays, meal prep, or cozy family dinners because the crockpot handles most of the cooking. Serve it over rice, with cornbread, or alongside a crisp salad for a filling meal.
Prep Time: 20 minutes
Cook Time: 7–8 hours on low or 4–5 hours on high
Total Time: About 7 hours 20 minutes
Servings: 6–8
Ingredients
For the Beans and Sausage
- 1 pound dried red kidney beans, sorted and rinsed
- 12 ounces chicken sausage, sliced into rounds
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 5 cups low-sodium chicken broth
- 1 can diced tomatoes, 14.5 ounces
- 1 tablespoon tomato paste
- 1 bay leaf
For the Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
- 1 teaspoon Worcestershire sauce
- Salt, to taste
For Serving
- 3 cups cooked white or brown rice
- 2 tablespoons chopped fresh parsley
- 2 green onions, sliced
- Hot sauce, optional
- Lemon wedges, optional
Why You’ll Love This Recipe
Red Beans and Chicken Sausage is filling, budget-friendly, and packed with comforting flavor. The beans become creamy as they cook, while the sausage seasons the broth and vegetables.
Another reason to love Red Beans and Chicken Sausage is how easy it is to customize. You can make it smoky, spicy, mild, extra hearty, or lighter depending on the sausage and seasonings you choose.
How to Make Red Beans and Chicken Sausage
Step 1: Sort and Rinse the Beans
Spread the dried beans on a tray and remove any small stones or damaged beans.
Rinse thoroughly under cold water.
For more even cooking, soak the beans overnight in plenty of water, then drain before adding them to the slow cooker. If you use the quick-soak method, boil the beans briefly, remove from the heat, and let them sit covered before draining.
Proper preparation helps Red Beans and Chicken Sausage cook evenly and develop a creamy texture.
Step 2: Brown the Chicken Sausage
Heat olive oil in a skillet over medium-high heat.
Add the sliced chicken sausage and cook for 3 to 4 minutes, turning occasionally, until lightly browned on both sides.
Browning is optional, but it gives Red Beans and Chicken Sausage deeper flavor and better texture.
Transfer the sausage to a plate.
Step 3: Sauté the Vegetables
In the same skillet, add the onion, bell pepper, and celery.
Cook for about 4 minutes until the onion begins to soften.
Add the garlic and cook for another 30 seconds.
Step 4: Add Everything to the Crockpot
Add the drained beans to a 6-quart slow cooker.
Add the browned chicken sausage, sautéed vegetables, diced tomatoes, tomato paste, chicken broth, smoked paprika, thyme, oregano, Cajun seasoning, black pepper, cayenne, Worcestershire sauce, and bay leaf.
Stir gently to combine.
At this stage, Red Beans and Chicken Sausage should look brothy because the beans will absorb a large amount of liquid while cooking.
Step 5: Slow Cook Until Tender
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
The beans should be very tender before serving.
Cooking times can vary depending on the age of the beans and your slow cooker, so check for tenderness before turning off the heat.
As Red Beans and Chicken Sausage cooks, the beans release starch that naturally thickens the broth.
Step 6: Create a Creamier Texture
For a thicker, creamier consistency, remove about 1 cup of beans with a little broth.
Mash them with a fork or potato masher, then stir them back into the crockpot.
This simple technique makes Red Beans and Chicken Sausage rich and creamy without adding dairy.
Step 7: Adjust the Seasoning
Remove and discard the bay leaf.
Taste the beans and add salt only after they are fully tender.
Add extra Cajun seasoning, black pepper, or hot sauce if you prefer more heat.
If the mixture becomes too thick, stir in a small amount of hot broth or water.
Step 8: Let It Rest
Turn off the slow cooker and let the beans rest uncovered for 10 to 15 minutes.
This allows the broth to thicken slightly and helps the flavors settle.
Red Beans and Chicken Sausage should be creamy and hearty while still having enough sauce to spoon over rice.
Step 9: Prepare the Rice
While the beans rest, prepare white rice, brown rice, or another grain of your choice.
Step 10: Garnish and Serve
Spoon rice into bowls and ladle the bean and sausage mixture over the top.
Finish with fresh parsley, sliced green onions, hot sauce, or a squeeze of lemon.
Serve Red Beans and Chicken Sausage warm.
Serving Suggestions
Red Beans and Chicken Sausage is traditionally delicious over hot cooked rice, but there are plenty of other ways to serve it.
Pair it with cornbread, garlic bread, warm dinner rolls, or crusty sourdough to soak up the sauce.
You can also serve Red Beans and Chicken Sausage with roasted vegetables, sautéed cabbage, or a simple green salad for a balanced dinner.
For another easy Mediterranean-inspired meal, try our Mediterranean Baked Feta & Veggie Pasta with creamy feta, roasted vegetables, and tender pasta.
Recipe Tips
Use dried beans that are relatively fresh because very old beans can remain firm even after long cooking.
Soaking the beans overnight can help them cook more evenly.
Brown the sausage if you have time because caramelized edges add extra flavor.
Use low-sodium broth so you can control the salt.
Wait until the beans are tender before adding extra salt.
For a thicker texture, mash some of the beans near the end of cooking.
For a thinner consistency, add extra broth.
Keep the lid closed as much as possible because lifting it repeatedly increases the cooking time.
Easy Variations
For a spicier version, add extra cayenne, hot sauce, or sliced jalapeño.
You can also use smoked turkey sausage for a slightly different flavor.
For a tomato-light version, leave out the diced tomatoes and replace them with an additional cup of broth.
You can also use red bell pepper instead of green bell pepper if you prefer a sweeter flavor.
For extra vegetables, stir in chopped spinach or kale during the final 15 minutes.
White beans can replace part of the red beans if you want a mixed-bean variation.
If you enjoy flavorful zucchini recipes, you may also like our Garlic Butter Shrimp Stuffed Zucchini Boats.
Make-Ahead Instructions
This recipe is excellent for meal prep because the flavor often becomes even better after a day in the refrigerator.
You can chop the vegetables and slice the sausage one day in advance.
The beans can also be soaked overnight and drained before cooking.
Keep the prepared ingredients refrigerated separately until you are ready to assemble the crockpot meal.
Storage and Reheating
Store leftover Red Beans and Chicken Sausage in an airtight container in the refrigerator for up to 4 days.
Reheat the beans in a saucepan over medium-low heat, adding a splash of broth or water if they become too thick.
Individual servings can also be microwaved until hot.
For longer storage, freeze the cooled bean mixture for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information
Approximate nutrition per serving, without rice:
Calories: 360
Protein: 25 g
Carbohydrates: 46 g
Fat: 9 g
Saturated Fat: 2 g
Fiber: 11 g
Sugar: 6 g
Sodium: 690 mg
Nutrition values are estimates and can vary depending on the chicken sausage, broth, beans, and serving size.
Frequently Asked Questions
Can I use canned beans instead of dried beans?
Yes. Drain and rinse canned red beans, reduce the broth, and shorten the cooking time because canned beans are already tender.
Do I have to soak the beans?
Soaking is recommended for more even cooking, but some slow cookers can handle unsoaked beans if enough liquid and cooking time are provided.
Can I use another kind of sausage?
Yes. Turkey sausage, smoked sausage, or another fully cooked sausage can be substituted.
How can I make the dish less spicy?
Reduce or omit the cayenne and use a mild Cajun seasoning.
Can I freeze it?
Yes. Red Beans and Chicken Sausage freezes well. Cool it completely before transferring it to freezer-safe containers.
What rice works best?
Long-grain white rice is classic, but brown rice, jasmine rice, or cauliflower rice also work.
How do I thicken the beans naturally?
Mash a small portion of the cooked beans and stir them back into the crockpot.
Final Thoughts
Red Beans and Chicken Sausage is a simple slow-cooker dinner that turns basic ingredients into a comforting, flavorful meal. Tender beans, smoky sausage, tomatoes, vegetables, herbs, and Cajun-inspired spices create a hearty combination that works especially well with warm rice.
Because Red Beans and Chicken Sausage is easy to customize and reheats beautifully, it is a dependable choice for busy families and weekly meal prep.
Keep this Red Beans and Chicken Sausage recipe handy whenever you want an easy crockpot meal with rich Southern-inspired flavor.