Creamy Chicken Sausage Stew (Printable Version)
A rich blend of chicken, sausage, and vegetables simmered in a creamy, flavorful broth.
# What You'll Need:
→ Vegetables
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
→ Dairy
06 -
3 tablespoons unsalted butter, melted
07 -
1 cup heavy cream
08 -
1 cup freshly grated Parmesan cheese
→ Meat
09 -
1 lb smoked sausage, sliced
10 -
1.5 lbs boneless skinless chicken breasts or thighs
→ Liquids
11 -
5 cups low sodium chicken broth
→ Thickening agents
12 -
2 tablespoons cornstarch
13 -
2 tablespoons water
→ Seasonings
14 -
2 teaspoons Lawry’s seasoning salt
15 -
1 tablespoon Kinder’s Buttery Steakhouse Rub
16 -
1 tablespoon garlic powder
17 -
1 tablespoon black pepper
18 -
1 teaspoon herbs de Provence
19 -
Salt and pepper, to season chicken as needed
20 -
Dried parsley, for garnish
→ Oils
21 -
1 teaspoon cooking oil
# Step-by-Step Guide:
01 -
Combine potatoes, celery, carrots, onion, and garlic in the slow cooker. Pour melted butter on top, then sprinkle Lawry’s seasoning salt, Kinder’s rub, garlic powder, black pepper, and herbs de Provence. Mix thoroughly to combine.
02 -
Heat 1 teaspoon of cooking oil in a skillet over medium heat. Brown smoked sausage slices until cooked through and slightly caramelized, about 5 to 7 minutes. Remove from heat and set aside.
03 -
Season chicken breasts or thighs with salt and pepper. Using the same skillet, brown chicken for 2 to 3 minutes per side until golden but not fully cooked. Remove and set aside.
04 -
Add browned sausage to the vegetable mixture in the slow cooker. Place seared chicken on top. Pour in chicken broth. Cover and cook on high for 4 to 6 hours or on low for 6 to 8 hours.
05 -
Remove chicken from slow cooker and shred or chop into bite-sized pieces. Mash a few potatoes in the crockpot using a potato masher to adjust texture.
06 -
Combine cornstarch and water to form a slurry. Stir into the slow cooker along with heavy cream and Parmesan cheese. Stir until cheese melts and the stew thickens. Return shredded chicken to the slow cooker and let warm for 10 to 15 minutes. Garnish with dried parsley before serving.
# Additional Notes:
01 -
Mashing some potatoes in the stew adds creaminess and improves texture without additional cream.