Description
This Crockpot Creamy Chicken, Sausage and Potato Stew is a comforting and hearty meal made with tender chicken, smoky sausage, and chunky potatoes simmered to perfection in a creamy broth. Loaded with flavorful vegetables and seasoned with savory herbs and spices, this slow-cooked stew is perfect for a cozy dinner.
Ingredients
Units
Scale
Vegetables
- 2.5 lbs Yellow Potatoes, roughly chopped
- 3 Celery Stalks, diced
- 4 Carrots, diced
- 1 Yellow Onion, diced
- 6-7 Garlic Cloves, minced
Proteins
- 1 lb Smoked Sausage, sliced
- 1.5 lbs Boneless Skinless Chicken Breasts or Thighs
Liquids & Dairy
- 3 tbsp Unsalted Butter, melted
- 5 cups Low Sodium Chicken Broth
- 1 cup Heavy Cream
- 1 cup Parmesan, freshly grated
Thickening Agent
- 2 tbsp Corn Starch
- 2 tbsp Water
Seasonings & Oils
- 1 tsp Cooking Oil
- 2 tsp Lawry's Seasoning Salt
- 1 tbsp Kinder's Buttery Steakhouse Rub
- 1 tbsp Garlic Powder
- 1 tbsp Black Pepper
- 1 tsp Herbs de Provence
- Salt and Pepper for seasoning the chicken
- Dried Parsley for garnish
Instructions
- Prepare the vegetables: Add the roughly chopped potatoes, diced celery, carrots, onion, and minced garlic to the slow cooker. Pour the melted butter over the vegetables and season with Lawry’s seasoning salt, Kinder’s steakhouse rub, garlic powder, black pepper, and herbs de Provence. Mix everything well to combine the flavors.
- Brown the sausage: Heat 1 teaspoon of cooking oil in a skillet over medium heat. Brown the smoked sausage slices for a few minutes until nicely caramelized and cooked through. Remove the sausage from the skillet and set aside.
- Brown the chicken: Season the boneless skinless chicken breasts or thighs with salt and pepper. Using the same skillet from the sausage, brown the chicken on each side for about 2-3 minutes to develop a golden crust. Remove from heat once browned.
- Combine in the slow cooker: Stir the browned sausage into the crockpot with the vegetables. Place the browned chicken pieces on top and pour the low sodium chicken broth over everything.
- Cook the stew: Cover the slow cooker with the lid and cook on high for 6 hours or on low for 8 hours until the chicken and vegetables are tender and cooked through.
- Shred the chicken: Once cooking is complete, remove the chicken from the slow cooker and shred or cut it into bite-sized pieces.
- Mash some potatoes: Use a potato masher to mash a few of the potatoes directly in the crockpot, helping to thicken the stew naturally.
- Prepare the slurry and enrich the stew: Mix the corn starch and water in a small bowl to create a slurry. Stir this slurry into the crockpot, followed by the heavy cream and freshly grated Parmesan cheese. Stir well until the cheese is melted and the stew is creamy.
- Finish and thicken: Return the shredded chicken to the crockpot. Set the slow cooker to warm and let the stew sit for 15 minutes to thicken and let flavors meld.
- Serve: Garnish with dried parsley before serving. Enjoy your creamy chicken, sausage, and potato stew warm for a comforting meal.
Notes
- You can substitute smoked sausage with kielbasa or andouille for different flavor profiles.
- Use chicken thighs for juicier meat, or breasts for leaner stew.
- If you prefer a thicker stew, mash more potatoes or increase cornstarch slurry by 1 tablespoon each.
- For a gluten free version, confirm your sausage and seasonings are gluten free.
- Leftovers refrigerate well and can be reheated gently on stovetop or in slow cooker.
- To add extra vegetables, consider adding peas or green beans in the last 30 minutes of cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
