Reviewed: Dec. 19, 2006

Such a great recipe! I did change it around a bit to suit my lifestyle. I cooked 4 chicken thighs stuffed with sausages in my slow cooker on a bed of carrots, okra and onions. I cookd it for about 7 hours until the sausages were cooked through. I deboned the thighs myself (to make a pocket)and kept the skin on for more flavor. I removed the skin before serving the chicken. Very easy and very yummy!

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36 users found this review helpful

Reviewer:

SHELLYGIRL814

Cooking Level: Professional

Living In: Wakefield, Massachusetts, USA

Reviewed: Feb. 13, 2007

Absolutely a keeper. I did brown them a little and sauted the onion. I wasn't sure if I should cover or not, so I sort of did both. I also used Italian style diced tomatoes and omitted the Italian seasoning. I can't wait to make it again.

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26 users found this review helpful

Reviewer:

vanessa

Reviewed: Jul. 1, 2006

Delicious! My husband and I loved how the spicy sausage gave the chicken flavor.

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1 user found this review helpful

Reviewer:

sbstclair

Home Town: Rialto, California, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Nov. 18, 2007

I have to put myself in the same hero camp as "Bytesized." My husband thinks meat stuffed meat is the best invention since bacon-wrapped anything! We really enjoy the combination of chicken and Italian sausage. The things I changed were to use 3 hot and 3 sweet sausages (personal preference), I used a casserole dish with a lid, and I used a 14 oz. can of diced tomatoes so we had more stuff to spoon over the chicken. I think the covered dish ensured that the sausage cooked thoroughly and the onions got nice and soft. Thanks for the great recipe!

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68 users found this review helpful

Reviewer:

Food4me

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Dec. 20, 2005

My family loved this recipe and said I could make it anytime!

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2 users found this review helpful

Reviewer:

eckmom

Reviewed: Mar. 9, 2006

Natalie

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4 users found this review helpful

Reviewer:

wxgrl230

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Daytona Beach, Florida, USA

Reviewed: Sep. 15, 2007

This was delicous and easy to make on a weeknight. I think next time I will use boneless skinless chicken breasts insted of thighs because none of us are dark meat fans, but it was definately a hit as is!

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1 user found this review helpful

Reviewer:

Missy

Cooking Level: Intermediate

Living In: Lee's Summit, Missouri, USA

Reviewed: Sep. 26, 2007

I used chicken breast instead of thigh, and just wrapped it around the sausage, and cooked it until the sausage was 160 degrees. It turned out great! Definitely a keeper! :)

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1 user found this review helpful

Reviewer:

Shanna

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Nov. 14, 2007

This was good and defiantely different. I also had to use toothpicks to hold chicken together. I think less sauasge may have been easier to deal with. I am not a great fan of italian sausage but it was good prepared this way. Family was pleased. I may try with regular ground sausage. Also would serve with angel hair pasta.

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2 users found this review helpful

Reviewer:

MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

Reviewed: Nov. 15, 2008

I cooked this dish tonight for my family and it came out GREAT. The favor was different from anything I have yet to try. I did adjust my recipe, I used canned tomatoes that had green chiles in it. It was SPICY the way I like most things. I will be cooking this again.

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3 users found this review helpful