Description
This Crockpot Creamy Chicken, Sausage and Potato Stew is a comforting and hearty slow-cooked meal perfect for chilly days. Tender chicken breasts and smoky sausage meld with potatoes, carrots, celery, and a rich creamy broth thickened with parmesan and cornstarch, delivering a satisfying dish packed with flavor and texture.
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 & 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 & Thickeners
- 5 cups low sodium chicken broth
- 2 tbs corn starch + 2 tbs water (for slurry)
- 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 chicken
- Dried parsley for garnish
Instructions
- Add vegetables and seasonings: Add the chopped potatoes, diced celery, diced carrots, diced yellow 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 evenly distribute the seasonings.
- Brown the sausage: Heat 1 teaspoon of cooking oil in a skillet over medium heat. Add the sliced smoked sausage and brown it until it develops a nice color, about 3-4 minutes. 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. In the same skillet used for the sausage, brown the chicken pieces for about 2-3 minutes per side until lightly cooked and golden. Remove from the skillet.
- Combine in slow cooker: Stir the browned sausage into the crockpot vegetables. Place the browned chicken pieces on top. Pour the 5 cups of low sodium chicken broth over everything.
- Cook the stew: Cover the slow cooker with the lid and cook on high for 6 hours until the chicken is fully cooked and vegetables are tender. Alternatively, cook on low for 8 hours.
- Prepare chicken and mash potatoes: Once cooking is complete, remove the chicken from the slow cooker and shred or cut it into bite-sized pieces. Use a potato masher to lightly mash some of the potatoes in the crockpot to help thicken the stew.
- Make slurry and thicken stew: In a small bowl, mix 2 tablespoons of corn starch with 2 tablespoons of water to create a slurry. Stir this slurry into the crockpot. Then add the heavy cream and freshly grated parmesan cheese. Stir thoroughly until the cheese is melted and the stew is creamy.
- Finish and serve: Return the shredded chicken back into the crockpot and mix well. Let the stew sit on the warm setting or low heat for 15 minutes to thicken further. Garnish with dried parsley before serving.
Notes
- If you prefer a thicker stew, mash more potatoes or add an extra tablespoon of cornstarch slurry.
- You can substitute smoked sausage with kielbasa or andouille sausage for different flavor profiles.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the stew will be less rich.
- Use boneless skinless chicken thighs for a moister, more flavorful stew compared to breasts.
- Adjust seasoning salt and black pepper to taste depending on your preference and sodium sensitivity.
- Allow the stew to rest after cooking to let the flavors meld and the texture thicken.
- Serve this stew with a crusty bread for dipping or a fresh green salad on the side.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
