Crockpot Creamy Chicken Sausage Stew (Print Format)
Slow-cooked chicken, sausage, potatoes, and veggies in a creamy, cheesy sauce for a satisfying meal.
# Ingredients:
→ Main
01 -
2.5 lbs Yellow Potatoes, roughly chopped
02 -
3 Celery Stalks, diced
03 -
4 Carrots, diced
04 -
1 Yellow Onion, diced
05 -
6-7 Garlic Cloves, minced
06 -
3 tbs Unsalted Butter, melted
07 -
1 lb Smoked Sausage, sliced
08 -
1 tsp Cooking oil
09 -
1.5 lbs Boneless Skinless Chicken Breasts or Thighs
10 -
5 Cups Low Sodium Chicken Broth
11 -
2 tbs Corn Starch
12 -
2 tbs Water
13 -
1 Cup Heavy Cream
14 -
1 Cup Parmesan Cheese, freshly grated
→ Seasonings
15 -
2 tsp Lawry's Seasoning Salt
16 -
1 tbs Kinder's Buttery Steakhouse Rub
17 -
1 tbs Garlic Powder
18 -
1 tbs Black Pepper
19 -
1 tsp Herbs de Provence
20 -
Dried Parsley for garnish
21 -
Salt and Pepper for seasoning chicken
# Steps:
01 -
Add potatoes, celery, carrots, onion, and garlic to the slow cooker. Pour melted butter over the top and season with listed spices. Mix well.
02 -
In a skillet over medium heat, brown the sausage in about 1 tsp of oil. Once browned, remove and set aside.
03 -
Season chicken with salt and pepper. Brown in the skillet used for the sausage for about 2-3 minutes per side.
04 -
Stir the cooked sausage into the crockpot, then place the chicken on top. Pour in the chicken broth. Cover with the lid and cook on high for 4-6 hours or on low for 6-8 hours.
05 -
When finished, remove the chicken and either shred it or cut it up.
06 -
Use a potato masher to mash a few of the potatoes in the crockpot for texture.
07 -
Make a corn starch slurry by mixing the corn starch and water. Stir it into the crockpot, then add the heavy cream and parmesan cheese. Stir well until the cheese is melted.
08 -
Add the shredded chicken back into the crockpot and allow it to rest on the warm setting for 10-15 minutes to thicken. Serve garnished with dried parsley.
# Tips:
01 -
For a thicker stew, mash additional potatoes before serving.