Slow Cooker Rosemary Chicken Sausage & Mushrooms Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken sausage, mushrooms, onion, garlic, rosemary, chicken broth, and white wine.
• STEP 2.Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the sausage is cooked through and the mushrooms are tender.
• STEP 3.Serve the chicken sausage and mushrooms over cooked pasta or with crusty bread. Garnish with fresh rosemary, if desired.

Cooking Tips

• You can use any type of chicken sausage you prefer, such as Italian or smoked.
• For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the slow cooker during the last 30 minutes of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the slow cooker rosemary chicken sausage and mushrooms over cooked pasta or with crusty bread.
• Garnish with fresh rosemary for an extra burst of flavor.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.