Description
This Crockpot Creamy Chicken, Sausage and Potato Stew is a hearty and comforting slow-cooked meal featuring tender chicken, savory smoked sausage, and creamy potatoes in a flavorful broth thickened with heavy cream and parmesan cheese.
Ingredients
Units
Scale
Vegetables and Aromatics
- 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
Dairy and Liquids
- 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
- 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 to season the chicken
- Dried Parsley for garnish
Others
- 1 tsp Cooking Oil
Instructions
- Prepare vegetables and seasoning: Add the potatoes, celery, carrots, onion, and garlic to the slow cooker. Pour melted butter over the top and season with Lawry’s seasoning salt, Kinder’s rub, garlic powder, black pepper, and Herbs de Provence. Mix thoroughly to combine.
- Brown the sausage: Heat 1 teaspoon of cooking oil in a skillet over medium heat. Add the sliced smoked sausage and brown for a few minutes until nicely seared. Remove and set aside.
- Brown the chicken: Season the chicken breasts or thighs with salt and pepper. In the same skillet used for the sausage, brown the chicken for 2-3 minutes per side until golden but not cooked through. Remove from heat.
- Combine in slow cooker: Stir the browned sausage into the crockpot with the vegetables. Place the browned chicken on top. Pour in the low sodium chicken broth.
- Cook the stew: Cover with the lid and cook on high for 6 hours to ensure tenderness and full flavor development.
- Prepare chicken and mash potatoes: Once cooking is complete, remove the chicken from the crockpot and shred or chop it into bite-sized pieces. Use a potato masher to mash a few of the potatoes in the crockpot to help thicken the stew.
- Make slurry and thicken stew: Mix the cornstarch with water to create a slurry. Stir this slurry into the crockpot along with the heavy cream and freshly grated parmesan cheese. Stir well until the cheese melts completely.
- Finish and serve: Add the shredded chicken back into the crockpot. Allow the stew to sit on the warm setting for 15 minutes to thicken. Garnish with dried parsley before serving.
Notes
- For a richer flavor, use chicken thighs instead of breasts.
- You can substitute smoked sausage with kielbasa or andouille for different flavor profiles.
- If you prefer a thicker stew, mash more potatoes or add an extra tablespoon of cornstarch slurry.
- Adjust seasoning to taste before the final thickening step.
- Serve with crusty bread or over rice for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg
