Description
This Crockpot Creamy Chicken, Sausage and Potato Stew is a hearty and comforting dish perfect for easy weeknight dinners. Tender chicken breasts and smoky sausage cooked with chunky yellow potatoes, carrots, celery, and onions in a flavorful broth, finished with a creamy Parmesan sauce for a rich and satisfying stew.
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
Meats
- 1 lb Smoked Sausage, sliced
- 1.5 lbs Boneless Skinless Chicken Breasts or Thighs
Dairy & Fats
- 3 tbs Unsalted Butter, melted
- 1 cup Heavy Cream
- 1 cup Parmesan, freshly grated
Liquids & Thickeners
- 5 cups Low Sodium Chicken Broth
- 2 tbs Corn Starch
- 2 tbs Water
- 1 tsp Cooking Oil
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
- Salt and Pepper to season the chicken
- Dried Parsley for garnish
Instructions
- Add Vegetables and Seasonings: Add the chopped yellow potatoes, diced celery, carrots, onion, and minced garlic to the slow cooker. Pour the melted unsalted butter over the top and sprinkle with Lawry’s seasoning salt, Kinder’s Buttery Steakhouse rub, garlic powder, black pepper, and herbs de Provence. Mix everything well to combine.
- Brown the Sausage: Heat 1 teaspoon of cooking oil in a skillet over medium heat. Add the sliced smoked sausage and brown it thoroughly, about 3-4 minutes. Once browned, remove the sausage from the skillet and set aside.
- Season and Brown the Chicken: Season the boneless skinless chicken breasts or thighs with salt and pepper. Using the same skillet, brown the chicken pieces for about 2-3 minutes on each side until they develop a nice color. Remove from heat.
- Combine Ingredients in Slow Cooker: Stir the browned sausage into the vegetables and seasonings in the slow cooker. Place the browned chicken on top. Pour in the 5 cups of low sodium chicken broth evenly over the ingredients.
- Cook the Stew: Cover the slow cooker with the lid. Cook on high for 6 hours or on low for 8 hours until the potatoes and vegetables are tender and chicken is cooked through.
- Prepare Chicken and Mash Potatoes: Once cooking is finished, remove the chicken pieces and shred or cut into bite-sized pieces. Use a potato masher to mash a few of the cooked potatoes in the slow cooker to help thicken the stew.
- Make Corn Starch Slurry: In a small bowl, mix 2 tablespoons of corn starch with 2 tablespoons of water until smooth. Stir this slurry into the slow cooker, then stir in the heavy cream and freshly grated Parmesan cheese. Mix thoroughly until the cheese melts and the stew becomes creamy.
- Finish and Thicken: Add the shredded chicken back to the slow cooker. Set to warm and let the stew rest for 15 minutes to thicken and meld the flavors before serving.
- Serve: Garnish with dried parsley and adjust seasoning with additional salt and pepper if desired. Serve hot and enjoy your creamy chicken, sausage, and potato stew.
Notes
- For more flavor, you can use chicken thighs instead of breasts as they remain moist and tender after slow cooking.
- If you prefer a thicker stew, mash more potatoes or increase the cornstarch slurry slightly.
- Adjust seasoning salt and spices according to your taste preference, especially if using regular instead of low sodium broth.
- You can substitute smoked sausage with kielbasa or chorizo for a different smoky profile.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk, though the stew will be less rich.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
