Slow Cooker Chili Casserole Recipe



1 pound bulk pork sausage

2 cups tomato juice

1 can chili beans (16 ounces undrained)

1 can diced tomatoes (14 1/2 ounces undrained)

3/4 cup uncooked long grain rice

1/4 cup onion (chopped)

1 tablespoon chili powder

1 teaspoon Worcestershire sauce

1 teaspoon prepared mustard

3/4 teaspoon salt or to taste

1/8 teaspoon garlic powder

1 cup shredded cheddar cheese (use 1/ 2 of an 8 ounce bag and save the rest for garnish on top of the casserole)


1. In a skillet brown the breakfast sausage over medium heat until no longer pink- drain if needed. Place in the slow cooker.

2. Add all the ingredients except for the cheese.

3. Cook on low for 7 hours or until rice is tender, then stir in the shredded cheddar cheese and let cook till melted.

Serve hot and garnish with additional cheese if desired.