Creamy Chicken Sausage Stew

This creamy chicken sausage stew is the perfect cozy meal for chilly evenings when you want something hearty yet comforting. It combines tender slow-cooked chicken, smoky sausage, and veggies all wrapped in a rich, cheesy sauce that feels like a big warm hug in a bowl.

I first made this stew on a weekend when I had time to slow cook dinner and was amazed at how the flavors melded beautifully. Now it’s a favorite I turn to whenever I want a meal that fills the house with warmth and comforting aromas.

Ingredients

• Yellow Potatoes: provide body and creaminess when mashed choose firm ones without sprouts or soft spots
• Celery Stalks: add a subtle crunch and depth to the base
• Carrots: bring natural sweetness and bright color
• Yellow Onion: builds a savory flavor foundation pick fresh with tight skin
• Garlic Cloves: for aromatic punch fresh is best, minced finely
• Unsalted Butter: adds richness without overpowering
• Smoked Sausage: delivers smoky, savory notes opt for a good quality brand with natural casing if possible
• Cooking Oil: for browning sausage and chicken evenly
• Boneless Skinless Chicken Breasts or Thighs: tender protein that soaks up flavor thighs add more richness
• Low Sodium Chicken Broth: a flavorful liquid base, controlling salt with a lower sodium option is helpful
• Corn Starch: thickens the stew to creamy perfection mix with water first to avoid lumps
• Heavy Cream: makes the sauce luscious
• Parmesan Cheese, freshly grated: sharp and nutty flavor freshly grated gives best melt and taste
• Lawry’s Seasoning Salt: boosts overall seasoning with balanced spices
• Kinder’s Buttery Steakhouse Rub: adds savory depth (if unavailable, substitute with a mix of paprika and butter)
• Garlic Powder: enhances garlic notes
• Black Pepper: adds mild heat
• Herbs de Provence: floral herb blend giving subtle complexity
• Dried Parsley: garnish for fresh color and a mild herbal note
• Salt and Pepper: basic seasoning for chicken

Step-by-Step Instructions

Sauté the Vegetables:

Add the potatoes, celery, carrots, onion, and garlic into your slow cooker. Pour the melted butter over the veggies and sprinkle the seasoning salt, steakhouse rub, garlic powder, black pepper, and herbs de Provence evenly. Mix everything gently so the spices coat the vegetables well.

Brown the Sausage:

Heat about one teaspoon of cooking oil in a skillet over medium heat. Add the sliced smoked sausage and cook until nicely browned on both sides which takes about 4 to 5 minutes. This browning step locks in flavor. Remove sausage from skillet and set aside.

Brown the Chicken:

Season the chicken breasts or thighs with salt and pepper. Using the same skillet, brown each side of the chicken for about 2 to 3 minutes. This will help seal in the juices and build a flavorful crust.

Combine and Cook:

Place the browned sausage back into the slow cooker with the vegetables. Nestle the browned chicken on top. Pour in the chicken broth carefully. Cover the slow cooker with the lid and cook on high for 4 to 6 hours or on low for 6 to 8 hours. This slow cooking blends all the flavors and makes the chicken fall-apart tender.

Prepare the Stew Finish:

Once cooked, remove the chicken from the slow cooker and shred it or cut into bite-sized pieces. Use a potato masher to mash a few of the potatoes in the crockpot. This adds a lovely creamy texture while keeping some chunks.

Thicken the Sauce:

Make a slurry by mixing the corn starch and water until smooth. Stir this into the slow cooker along with the heavy cream and freshly grated Parmesan. Stir until the cheese melts completely and the stew thickens beautifully.

Final Touch:

Return the shredded chicken to the crockpot and let it sit on the warm setting or low heat for about 10 to 15 minutes. This resting step allows the stew to thicken further and the flavors to marry. Serve the stew garnished with dried parsley for a fresh finishing touch.

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My favorite part is when I mash some of the potatoes in the stew; it creates a naturally thickened sauce without extra creaminess heavy enough to feel indulgent but still light enough to enjoy multiple nights. One family dinner we made this during a snowstorm, and the warm savory smell filled the whole house—it became an instant comfort classic.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove over low heat to prevent the cream from curdling. This stew also freezes well for 2 to 3 months. When reheating from frozen, thaw overnight in the fridge and add a splash of broth or cream if it seems too thick.

Ingredient Substitutions

You can swap chicken thighs for breasts depending on preference or even try turkey sausage for a leaner option. If you don’t have heavy cream, full-fat coconut milk adds a nice creaminess and subtle flavor twist. For Parmesan cheese, Pecorino Romano or a sharp Asiago work well if you want a different twist.

Serving Suggestions

Serve this stew alongside a crusty bread or warm cornbread to soak up the sauce. A simple green salad with a tangy vinaigrette will cut through the richness nicely. Leftover stew also makes a hearty filling for baked potatoes or a savory pie.

Pro Tips

• Make sure to brown the sausage and chicken well. These browned bits bring incredible depth of flavor that slow cooking alone can’t achieve.
• When mixing the corn starch slurry, whisk thoroughly to avoid lumps that can ruin the sauce texture.
• If you like a thicker stew, feel free to mash more potatoes before serving or add an extra tablespoon of corn starch mixed with water near the end.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness to the stew.

→ How can I thicken the stew further?

Mash additional potatoes in the crockpot or increase the amount of corn starch slurry to achieve a thicker consistency.

→ What type of sausage is best for this dish?

Smoked sausage provides a smoky depth, but you can substitute with kielbasa or andouille depending on your preference.

→ Can I prepare this in advance?

The stew can be made ahead and refrigerated. Gently reheat on low, stirring occasionally to maintain creaminess.

→ What sides complement this stew?

Crusty bread, a simple green salad, or steamed vegetables pair nicely to complete the meal.

→ Is there a way to make it less rich?

Reducing the heavy cream or replacing some with milk lightens the sauce while keeping good flavor.