Description
This Crockpot Creamy Chicken, Sausage and Potato Stew is a hearty and comforting slow-cooked meal featuring tender chicken, smoky sausage, and creamy potatoes. Rich with savory seasoning and Parmesan cheese, it’s perfect for cozy dinners and easy weeknight meals.
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
Proteins
- 1 lb Smoked Sausage, sliced
- 1.5 lbs Boneless Skinless Chicken breasts or thighs
Dairy & Oils
- 3 tbs Unsalted Butter, melted
- 1 tsp Cooking oil
- 1 cup Heavy Cream
- 1 cup Parmesan, freshly grated
Liquids
- 5 cups Low Sodium Chicken Broth
Thickening agent
- 2 tbs Corn Starch + 2 tbs water
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
- Prepare the base vegetables: Add 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 well to combine all ingredients.
- Brown the sausage: Heat 1 teaspoon of cooking oil in a skillet over medium heat. Add sliced smoked sausage and cook until browned, about 3-5 minutes. Remove from skillet and set aside.
- Brown the chicken: Season the chicken breasts or thighs with salt and pepper. Using the same skillet, brown the chicken for 2-3 minutes per side until lightly golden. Remove and set aside.
- Assemble in slow cooker: Stir the browned sausage into the slow cooker with the vegetables. Place the browned chicken on top. Pour in the low sodium chicken broth evenly over the contents.
- Cook the stew: Cover the slow cooker with the lid. Cook on high for 6 hours.
- Shred the chicken and prep potatoes: When cooking is finished, remove the chicken and shred or cut it into pieces. Use a potato masher to mash some of the potatoes in the slow cooker to create a creamy texture.
- Make corn starch slurry: Mix 2 tablespoons corn starch with 2 tablespoons water until smooth. Stir this slurry into the slow cooker to begin thickening the stew.
- Add cream and cheese: Stir in the heavy cream and freshly grated Parmesan. Mix well until the cheese has completely melted and the stew is creamy.
- Finish the stew: Add the shredded chicken back into the slow cooker. Allow the stew to sit on the warm setting for 15 minutes to thicken further and meld flavors.
Notes
- Use Yukon Gold potatoes for the best creamy texture when mashed.
- To reduce sodium, choose a low sodium chicken broth and adjust seasoning accordingly.
- For spicier stew, add a pinch of cayenne pepper with the other seasonings.
- If you prefer thicker stew, increase corn starch to 3 tablespoons with 3 tablespoons water.
- Shred the chicken using two forks for easy shredding after cooking.
- Butter or oil can be substituted with olive oil for a lighter flavor.
- Dried parsley garnish adds color and a fresh note but is optional.
- Cooking on low heat for 8 hours instead of high for 6 hours is an alternative method for more tender meat.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
