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Crockpot Creamy Chicken, Sausage and Potato Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 129 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes plus 15 minutes resting
  • Yield: 6 servings
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crockpot Creamy Chicken, Sausage, and Potato Stew is a hearty and comforting slow-cooked dish packed with tender chicken, smoky sausage, and tender potatoes in a rich, creamy broth. Perfect for a cozy meal, this stew combines fresh vegetables, flavorful seasonings, and creamy Parmesan cheese for a satisfying and easy-to-make dinner.

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

Protein

  • 1 lb Smoked Sausage, sliced
  • 1.5 lbs Boneless Skinless chicken breasts or thighs

Dairy & Fats

  • 3 tbs Unsalted Butter, melted
  • 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 (for slurry)

Seasonings & Oil

  • 1 tsp Cooking oil
  • 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

  1. Prepare Vegetables: Add the chopped potatoes, diced celery, diced carrots, diced onion, and minced garlic to the slow cooker. Pour the melted butter over the vegetables 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 coat the vegetables with the seasonings.
  2. Brown Sausage: Heat 1 teaspoon of cooking oil in a skillet over medium heat. Add the sliced smoked sausage and brown it for a few minutes until it’s nicely caramelized. Remove the sausage from the skillet and set aside.
  3. Brown 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 2-3 minutes on each side to lock in flavor and develop color.
  4. Combine in Slow Cooker: Stir the browned sausage into the slow cooker with the vegetables. Place the browned chicken pieces on top of the mixture. Pour 5 cups of low sodium chicken broth over everything.
  5. Cook: Cover the slow cooker with the lid and cook on high for 4-6 hours or on low for 6-8 hours, until the chicken is cooked through and the vegetables are tender.
  6. Shred Chicken: Once cooking is done, remove the chicken from the slow cooker and shred or chop it into bite-sized pieces.
  7. Mash Potatoes: Use a potato masher to mash a few of the potatoes directly in the slow cooker. This helps thicken the stew naturally and gives it a creamy texture.
  8. Make Cornstarch Slurry: In a small bowl, mix the cornstarch and water to create a slurry. Stir this slurry into the slow cooker, then add the heavy cream and freshly grated Parmesan cheese. Stir thoroughly until the cheese melts and the stew is creamy.
  9. Finish: Add the shredded chicken back into the slow cooker. Allow the stew to sit on the warm setting for 10-15 minutes to thicken further and for the flavors to meld.
  10. Serve: Garnish the stew with dried parsley before serving. Enjoy your comforting Crockpot creamy chicken, sausage, and potato stew!

Notes

  • You can substitute potatoes with sweet potatoes for a different flavor profile.
  • Use thighs for juicier chicken or breasts for leaner meat depending on preference.
  • If you prefer a thicker stew, mash more potatoes or increase the cornstarch slurry slightly.
  • Adjust seasoning salts and spices to your taste, especially if using salted broth.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.

Find it online: https://cooksbylucy.com/crockpot-creamy-chicken-sausage-and-potato-stew-recipe/