This creamy chicken sausage stew has been a go-to on chilly nights when I want something hearty, easy, and reliably comforting. I first put this combination together on a rainy weekend when my pantry was modest but my craving for a creamy one-pot meal was not. The result was so satisfying — tender chicken, caramelized smoked sausage, and potatoes that soak up a buttery, cheesy broth — that it instantly became our family’s favorite slow-cooker dish. Every spoonful carries a little bit of smoky, savory depth from the sausage, bright herb notes, and that luscious velvety finish from cream and parmesan.

What I love most about this stew is how forgiving it is. It adapts to whatever you have on hand and scales easily for guests. The texture plays a starring role: firm-but-tender potato chunks, silky shredded chicken, and sausage that still has a little bite. I usually make a big batch and watch it disappear — kids, grown-ups, and regulars at the dinner table ask for seconds and sometimes thirds. This version combines simple techniques like quick searing to develop flavor with slow, hands-off braising so you can step away for the afternoon and come back to a deeply flavored meal.

Ingredients

• Yellow potatoes (2.5 lb): Use waxy yellow potatoes such as Yukon Gold for their buttery flavor and ability to hold shape while still becoming tender. Roughly chop into 1–1.5 inch pieces so they cook evenly in the slow cooker.
• Celery (3 stalks) and carrots (4 medium): Dice both fairly small so they soften and release sweetness into the broth. Organic carrots add a cleaner flavor if you have them on hand.
• Yellow onion (1 medium): Dice finely — it breaks down and sweetens in the slow cooker, forming the aromatic base.
• Garlic (6–7 cloves): Mince for a forward garlic presence that infuses the entire pot as it slow-cooks.
• Unsalted butter (3 tbsp, melted): Coats the vegetables and adds a rounded, buttery richness; use good-quality butter like Plugrá or Kerrygold if available.
• Smoked sausage (1 lb): Sliced into coins — kielbasa or a hardwood-smoked link works best for a pronounced smoky note and caramelized edges.
• Cooking oil (1 tsp): Neutral oil such as canola or avocado for searing the sausage and chicken.
• Chicken (1.5 lb boneless, skinless breasts or thighs): Thighs add more flavor and stay tender; breasts are leaner but still work. Season simply with salt and pepper before searing.
• Low-sodium chicken broth (5 cups): Low-sodium gives you control over seasoning; use a good-quality store brand or homemade stock for the best flavor.
• Cornstarch (2 tbsp) + water (2 tbsp): Make a slurry to thicken the stew without cloudiness; cornstarch holds up well in the slow cooker when added at the end.
• Heavy cream (1 cup): Adds a silky finish; half-and-half can be used for a lighter result but will be less rich.
• Freshly grated parmesan (1 cup): Use Parmigiano-Reggiano if possible for nutty, salty complexity that melts into the broth.
• Seasonings: 2 tsp Lawry’s seasoning salt, 1 tbsp Kinder’s Buttery Steakhouse Rub, 1 tbsp garlic powder, 1 tbsp black pepper, 1 tsp herbes de Provence — these layered flavors create depth and a subtle herb note.
• Garnish: Dried parsley for a bright finish and color contrast.

Instructions

Build the vegetable base: Place the chopped potatoes, diced celery, carrots, onion, and minced garlic into the slow cooker bowl. Drizzle the melted butter evenly over the vegetables so it coats them and helps the aromatics bloom. Sprinkle the Lawry’s seasoning salt, Kinder’s rub, garlic powder, black pepper, and herbes de Provence over the top and toss gently with a large spoon to combine. This step distributes seasoning so every bite is balanced. Brown the smoked sausage: Heat 1 teaspoon of neutral oil in a large skillet over medium heat. Add the sliced sausage in a single layer and sear undisturbed for 2–3 minutes per side until caramelized and slightly crisp at the edges — about 5–7 minutes total. Browning develops Maillard flavors that add depth to the finished stew. Remove to a plate and set aside. Sear the chicken: Season the chicken pieces with salt and pepper. Using the same skillet (there are great browned bits left behind), add the chicken and sear for 2–3 minutes per side until golden but not fully cooked through. The goal is color and flavor, not to finish cooking. Remove and place on a cutting board. Assemble and slow-cook: Stir the browned sausage into the vegetable mixture in the slow cooker so those flavors infuse the base. Nestle the seared chicken pieces on top of the vegetables, pour in 5 cups of low-sodium chicken broth, cover, and cook on high for 4–6 hours or on low for 6–8 hours. Cook times will vary by slow cooker; check for fork-tender potatoes and fully cooked chicken. Shred and mash for texture: Carefully remove the chicken from the crockpot and shred with two forks or chop into bite-sized pieces. Use a potato masher to gently mash a few of the potato pieces against the side of the crockpot — this releases starch and helps thicken the liquid naturally while keeping plenty of texture. Finish with cream and parmesan: Stir the cornstarch and water together to make a smooth slurry and whisk it into the pot to encourage thickening. Add the heavy cream and freshly grated parmesan, stirring until the cheese melts and the mixture thickens slightly. Return the shredded chicken to the crockpot, stir to combine, and let it rest on warm for 10–15 minutes so flavors meld. Serve: Ladle into bowls, garnish with a sprinkle of dried parsley, and serve with crusty bread if desired for dipping. Taste and adjust salt and pepper before serving if needed.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days. For freezing, portion into freezer-safe containers leaving a little headspace for expansion; freeze up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop over medium-low heat stirring frequently. If the sauce has thickened too much after refrigeration, stir in a splash of chicken broth or milk while reheating to loosen the texture.

Ingredient Substitutions

If you prefer a leaner option, swap smoked sausage for turkey kielbasa or omit it and increase the chicken by 1 lb. For a lighter finish, replace heavy cream with half-and-half, though the final texture will be less silky. If you need a gluten-free option, verify the sausage label (many contain fillers), and use cornstarch as specified rather than flour. For dairy-free versions, use a rich unsweetened coconut cream and nutritional yeast in place of parmesan — expect a different but still pleasant profile.

Serving Suggestions

Serve this stew in deep bowls with a scattering of dried parsley or a few shreds of fresh parmesan on top. A thick slice of crusty bread or a warm baguette is perfect for dipping. For a lighter plate, pair with a crisp green salad dressed in lemon vinaigrette to cut through the richness. It’s also comforting alongside roasted Brussels sprouts or steamed green beans for added color and texture.

Cultural Background

This style of slow-cooked, creamy stew is rooted in American home cooking traditions where slow cookers are used to coax maximum flavor from inexpensive ingredients. The addition of smoked sausage nods to Eastern European and Southern influences where smoked links are used to flavor beans and stews. Parmesan brings a touch of Italian umami, demonstrating how pantry staples from different traditions come together in a modern comfort dish.

Seasonal Adaptations

In winter, use root vegetables such as parsnips or turnips alongside carrots for earthier depth. In spring or summer, swap yellow potatoes for small new potatoes and lighten the cream slightly with half-and-half. At holiday time, add a pinch of nutmeg to the cream for warmth or finish with chopped fresh thyme instead of dried herbs for brightness.

Meal Prep Tips

Prep vegetables and slice sausage ahead of time and store in covered containers in the refrigerator for up to 24 hours. Cook in the slow cooker during the day and store in single-portion containers for quick lunches. To reheat, microwave at medium power stirring halfway through, or warm on the stove with a splash of broth to restore saucy texture.

When you’re ready to serve, ladle the stew into warmed bowls, sprinkle a little extra parmesan, and enjoy the cozy, layered flavors. This pot makes for easy, satisfying meals that bring people together — invite a neighbor, share a bowl, and let the conversation flow.