Description
This Crockpot Creamy Chicken, Sausage and Potato Stew is a hearty and flavorful slow-cooked meal perfect for cozy dinners. Tender chicken breasts or thighs, smoky sausage, and chunky yellow potatoes combine with a creamy, cheesy broth seasoned with a blend of herbs and spices. The stew is thickened with a corn starch slurry and enriched with heavy cream and parmesan cheese, making it a satisfying comfort food that’s easy to prepare.
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
Protein
- 1 lb Smoked Sausage, sliced
- 1.5 lbs Boneless Skinless chicken breasts or thighs
Other Ingredients
- 3 tbs Unsalted Butter, melted
- 1 tsp Cooking oil
- 5 cups Low Sodium Chicken Broth
- 2 tbs Corn Starch
- 2 tbs Water
- 1 cup Heavy Cream
- 1 cup Parmesan, freshly grated
Seasonings
- 2 tsp Lawry's Seasoning Salt
- 1 tbs Kinder's Buttery Steakhouse Rub
- 1 tbs Garlic Powder
- 1 tbs Black Pepper
- 1 tsp Herbs de Provence
- Dried Parsley for garnish
- Salt and Pepper to season the chicken
Instructions
- Prepare the Vegetables: Add the roughly chopped potatoes, diced celery, diced carrots, diced yellow onion, and minced garlic to the slow cooker. Pour the melted unsalted butter over the vegetables and season with Lawry’s seasoning salt, Kinder’s Buttery Steakhouse Rub, garlic powder, black pepper, and herbs de Provence. Mix everything well to ensure the spices are evenly distributed.
- Brown the Sausage: Heat 1 teaspoon of cooking oil in a skillet over medium heat. Add the sliced smoked sausage and brown it for a few minutes until it develops a nice color. Remove the sausage from the skillet and set it aside.
- Brown the Chicken: Season the boneless, skinless chicken breasts or thighs with salt and pepper. Using the same skillet, brown the chicken for about 2-3 minutes per side until it develops a light golden crust.
- Add Sausage and Chicken to Slow Cooker: Stir the browned sausage into the slow cooker with the vegetables. Place the browned chicken pieces on top of the mixture. Pour the low sodium chicken broth over everything to cover.
- Cook the Stew: Cover the slow cooker with its lid. Cook the stew on the high setting for 6 hours, or alternatively, cook on low for 8 hours until the chicken is cooked through and the vegetables are tender.
- Shred the Chicken: Once cooked, 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 in the slow cooker. This will help thicken the stew and create a creamy texture.
- Make and Add the Corn Starch Slurry: In a small bowl, mix 2 tablespoons of corn starch with 2 tablespoons of water to form a slurry. Stir the slurry into the slow cooker, then add the heavy cream and freshly grated parmesan cheese. Stir thoroughly until all the cheese melts and the mixture is smooth.
- Combine Chicken and Thicken: Return the shredded chicken to the slow cooker and stir to combine. Allow the stew to sit on the warm setting for 15 minutes to thicken further and meld the flavors.
- Garnish and Serve: Sprinkle dried parsley over the stew for garnish before serving. Enjoy this comforting, creamy chicken and sausage stew warm.
Notes
- Use boneless skinless chicken thighs for a juicier and more flavorful stew, or breasts for a leaner option.
- For a thicker stew, mash more potatoes or add an additional tablespoon of corn starch slurry if needed.
- You can substitute smoked sausage with kielbasa or andouille sausage for different flavor profiles.
- If you prefer a lighter version, use half-and-half instead of heavy cream, but the stew will be less rich.
- Make sure to brown the sausage and chicken properly to develop deeper flavors in the stew.
- This stew can be made a day ahead; store in the fridge and reheat gently on the stovetop or in the slow cooker.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg
