• Preheat your slow cooker to high (for models with hour settings, choose 4 or 6 hours, depending on how long you have available to cook). You can prepare all of your vegetables while slow cooker heats. Then choose one of the prep methods below.

Prep Method 1 (quicker):

• When the slow cooker crock is hot to the touch (be careful!) add 2 tablespoons of the chicken broth to the bowl, and sprinkle the herbs and spices on top (paprika through coriander). Stir to create a very loose paste. Add the sausage and all of the chopped vegetables (onion through garlic). Sprinkle the flour over the vegetables, and then mix vegetables in with the spice paste. Skip Prep Method 2 and continue to the soup.

Prep Method 2 (adds extra flavor):

• Heat 2 tablespoons of the chicken broth in a large skillet on the stove top over medium heat. When the broth begins to bubble, add the sausage. Stir frequently to brown. Add the chopped vegetables (onion through garlic) and cook until softened. Sprinkle the flour over the vegetables and stir. Scootch the vegetables to one side and add a splash of chicken broth. Sprinkle the spices (paprika through coriander) on top and stir to create a loose, fragrant paste. Mix everything in the pan together, then transfer to the slow cooker.

For the soup:

• Add the remaining chicken broth, plus the beans, tomatoes (diced and sauce), BBQ sauce, Worcestershire sauce, brown sugar, and mustard.
• Give everything a good stir, then cover and cook on high for 4-6 hours.

for the chicken

• Halfway through cooking time (at the 2-3 hour mark), toss the chicken pieces with the dry rub seasoning in a large bowl. Let rest for 20 minutes. Add the chicken to the slow cooker, and continue cooking on high.
• A half hour before serving, turn the heat down to the lowest setting just above warm.
• Ladle into bowls, and garnish with your favorite chili toppings.