Creamy Chicken Sausage Potato Stew

Crockpot Creamy Chicken Sausage and Potato Stew was born out of a stretch of chilly nights when I needed something hearty but easy to assemble early in the day. The equation is simple make a big batch of creamy stew featuring tender chicken, savory smoked sausage, spoonfuls of potatoes and a handful of sharp cheese all melded together for cozy satisfaction. This recipe has slowly made its way into our regular winter routine and always disappears fast from the dinner table.

I made this on a snowy afternoon when my kids were restless at home and needed a filling supper ready after sledding. The savory aroma made the whole house feel extra welcoming.

Ingredients

• Yellow potatoes: The creamy texture holds up well in stews Look for firm potatoes with unblemished skins
• Celery: Adds subtle aroma and crunch in each bite Pick stalks that are crisp and bright green
• Carrots: Bring sweetness and color to the base Choose firm carrots without cracks
• Yellow onion: Adds depth and heartiness Go for onions that feel heavy for their size
• Garlic cloves: Strong signature flavor Use cloves that are plump with papery skins
• Unsalted butter: For richness and flavor control Always check the expiration date
• Smoked sausage: Provides savory flavor and smoky depth Select fully cooked links for best flavor
• Cooking oil: Helps brown the sausage and chicken Any neutral oil works
• Boneless skinless chicken breasts or thighs: Both make the meat tender and juicy Pick chicken with a pink hue and no off odor
• Low sodium chicken broth: Builds a savory base while keeping salt in check Use boxed broth or homemade
• Corn starch: With water creates a slurry to thicken the stew Always whisk this well to avoid clumps
• Heavy cream: Gives the stew that luxurious creamy finish Choose fresh cream for the best taste
• Parmesan cheese: Freshly grated melts evenly and boosts flavor Buy a wedge for grating at home
• Lawry's seasoning salt: Adds layered seasoning throughout
• Kinder's Buttery Steakhouse Rub: Brings savory and herby notes Look for a rub with real butter flavor
• Garlic powder: For even seasoning
• Black pepper: Gives a warm bite of spice Fresh cracked is ideal
• Herbs de Provence: Adds subtle floral and herbal notes
• Dried parsley: For garnish and a fresh pop of green
• Salt and black pepper: To season the chicken and enhance all flavors

Step-by-Step Instructions

Prep the Base Vegetables:

Add chopped potatoes celery carrots onion and minced garlic to your slow cooker Drizzle melted butter over the vegetables and sprinkle all seasonings Mix everything really well so the butter and spices coat the vegetables evenly

Brown the Sausage:

Slice the smoked sausage and brown it in a skillet over medium heat with a touch of oil Sauté until the pieces are deep golden and smell toasty Set aside

Sear the Chicken:

Season chicken liberally with salt and pepper Brown the pieces for two to three minutes per side in the same skillet Do not cook through just develop a golden crust This deepens flavor in the finished dish

Layer and Cook:

Stir browned sausage into the coated veggies in the slow cooker Arrange chicken breasts or thighs right on top Pour chicken broth evenly over everything This helps the flavors meld as it simmers

Slow Cook:

Cover with the lid Cook on high for four to six hours for a firmer texture or low for six to eight hours for an even silkier stew The chicken should be tender and potatoes fork soft

Finish and Thicken:

Remove chicken and set on a cutting board Shred with two forks or cut into bite sized pieces Use a masher to break up some potatoes in the slow cooker This helps thicken the stew

Add Cream and Cheese:

Whisk corn starch and water into a smooth slurry Pour into the crockpot and stir in the heavy cream and parmesan cheese Mix diligently until the cheese is completely melted and the stew is creamy

Final Simmer and Serve:

Return chicken pieces to the stew Set the slow cooker to keep warm and let everything rest for ten to fifteen minutes so the stew thickens further Taste and adjust seasoning if needed Spoon into bowls and sprinkle with dried parsley

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The smoked sausage is my favorite part adding rich savory notes to every bite It reminds me of Sunday dinners with my grandmother who always started her soups with a bit of sausage for bold flavor

Storage Tips

Let leftovers cool completely before transferring to an airtight container This stew will keep well in the refrigerator for up to four days For longer storage freeze in single serve portions The cream may separate slightly after thawing but a good stir restores its silky consistency Heat gently on the stove or in the microwave adding a splash of broth or cream to loosen if needed

Ingredient Substitutions

Use baby potatoes or Yukon Golds if you cannot find yellow potatoes Substitute any smoked sausage you love including turkey sausage for less fat Chicken thighs make the dish juicier though breasts work well Parmesan can be swapped for pecorino or another sharp aged cheese If you prefer a lighter version half and half can be used instead of heavy cream

Serving Suggestions

This stew shines with a hunk of crusty bread or a slice of warm cornbread on the side For extra veggies stir in baby spinach or handfuls of thawed peas in the last half hour of cooking A sprinkle of extra cheese or a drizzle of good olive oil elevates each bowl to something restaurant worthy

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Cultural and Historical Context

Hearty stews featuring smoked meats or sausage have deep roots in many regions where long cooks produce the richest flavors This American dinner classic leans into that tradition using the slow cooker as a modern time savor much like my grandmother used her cast iron Dutch oven on the stove Slow cooked comfort food recipes have always thrived as delicious ways to stretch a few ingredients into a satisfying meal for a crowd

Recipe FAQs

→ What type of sausage works best?

Smoked sausage is ideal for its robust, savory flavor, but kielbasa or andouille can also be used for a unique twist.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs will give the stew a richer, more tender result compared to chicken breasts.

→ How can I thicken the stew further?

Gently mash a few more potatoes directly in the slow cooker or add an extra corn starch slurry as needed.

→ What vegetables complement this dish?

Celery, carrots, and onion form the aromatic base, but you can add peas, corn, or bell pepper for variety.

→ Is it possible to freeze leftovers?

Leftovers keep well refrigerated for several days; for freezing, let the stew cool completely and store in airtight containers.

→ Can I substitute the cream?

Half-and-half or evaporated milk can be used in place of heavy cream, though the stew may be less rich.