Description
This Crockpot Creamy Chicken, Sausage and Potato Stew is a hearty and comforting dish perfect for chilly days. Tender chicken breasts, smoky sausage, and creamy potatoes combine in a slow cooker with rich seasonings and a luscious parmesan cream sauce, making an easy, flavorful meal with minimal prep.
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
Meat and Dairy
- 1 lb smoked sausage, sliced
- 1.5 lbs boneless skinless chicken breasts or thighs
- 3 tbs unsalted butter, melted
- 1 cup heavy cream
- 1 cup Parmesan, freshly grated
Liquids
- 5 cups low sodium chicken broth
- 2 tbs corn starch + 2 tbs water (for slurry)
Seasonings
- 1 tsp cooking oil
- 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
- Prepare Vegetables and Seasonings: Add the roughly chopped potatoes, diced celery, carrots, onion, and minced garlic to the slow cooker. Pour the melted 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 well to combine the flavors.
- Brown the Sausage: Heat 1 teaspoon of cooking oil in a skillet over medium heat. Add the sliced smoked sausage and brown for about 3-4 minutes until nicely caramelized. Remove the sausage from the skillet and set aside.
- Season and Brown the Chicken: Season the chicken breasts or thighs with salt and pepper. In the same skillet used for the sausage, cook the chicken over medium heat, browning for 2-3 minutes per side to seal in juices and add flavor.
- Combine Ingredients in Slow Cooker: Stir the browned sausage into the slow cooker with vegetables. Place the browned chicken pieces on top. Pour in the low sodium chicken broth evenly over the ingredients.
- Slow Cook: Cover the slow cooker with its lid and cook on high for 6 hours for a quicker cook or on low for 8 hours for a slower, more tender result. Ensure the chicken is cooked through and vegetables are tender.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker. Shred or cut it into bite-size pieces according to your preference and set aside.
- Mash Potatoes: Use a potato masher to mash a few of the potatoes in the crockpot to help thicken the stew and create a creamier consistency.
- Prepare Cornstarch Slurry and Add Cream: Mix 2 tablespoons of corn starch with 2 tablespoons of water to create a slurry. Stir this slurry into the slow cooker, then add the heavy cream and grated Parmesan cheese. Stir well until the cheese melts completely and the stew becomes creamy.
- Finish and Thicken: Return the shredded chicken to the slow cooker. Let the stew sit on the warm setting for 15 minutes to thicken and allow the flavors to meld.
- Serve and Garnish: Sprinkle dried parsley on top before serving as a fresh, colorful garnish to enhance the presentation and flavor.
Notes
- You can substitute boneless skinless chicken thighs for breasts if you prefer more tender and flavorful meat.
- For a thicker stew, mash more potatoes or increase the cornstarch slurry slightly.
- If you don’t have Kinder’s Buttery Steakhouse Rub, a combination of smoked paprika and brown sugar can be used as a substitute.
- Using low sodium chicken broth allows control over the saltiness; adjust seasoning as needed.
- This stew tastes even better the next day after the flavors have fully melded together.
- To make it gluten free, ensure the smoked sausage and seasoning blends are certified gluten free.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 95 mg
