I have partnered with Murray’s Chicken to create this Spicy Crockpot Chicken Sausage Soup. I have been compensated for my time commitment to work with their product, however my opinions are entirely my own and I have not been paid to publish positive comments.
I love the smell of soup cooking in my home. It’s comforting and cozy and to me, it’s the perfect way to spend a Sunday.
I have been REALLY into spicy soup lately – so bring on the Murray’s Hot Italian Chicken Sausage!
Murray’s Hot Italian Chicken Sausage is made with boneless skinless chicken leg meat perfectly seasoned with crushed pepper, black pepper, and fennel in a natural pork casing. They are minimally processed with no binders, preservatives, or artificial ingredients and are always Antibiotic free, Certified Humane, Family Farmed, and Gluten Free.
I added this spicy sausage to pre-made chicken stock and some yummy spicy salsa verde – to me they make the perfect base, but you could always use the Murray’s Sweet Italian Chicken Sausage if that’s too much heat. Best of all, you can add whatever veggies you want!
I added both lentils and black beans (hello Weight Watcher Freestyle effect) because I didn’t have two cans of black beans, but you can add whatever works for you!
I was going to write out the directions but it’s SO simple I don’t think you’ll need them, but just in case:
- Remove the sausage casing and chop into bite-sized pieces.
- Combine all ingredients in the crockpot.
- Cook on high for 4 hours.
- Add salt & pepper to taste.