Description
A comforting creamy stew made with chicken sausage, potatoes, and a rich blend of seasonings.
Ingredients
Scale
- 2.5 lbs yellow potatoes, roughly chopped
- 3 celery stalks, diced
- 4 carrots, diced
- 1 yellow onion, diced
- 6–7 garlic cloves, minced
- 3 tbsp unsalted butter, melted
- 1 lb smoked sausage, sliced
- 1 tsp cooking oil
- 1.5 lbs boneless skinless chicken breasts or thighs
- 5 cups low sodium chicken broth
- 2 tbsp cornstarch
- 2 tbsp water
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 2 tsp Lawry’s seasoning salt
- 1 tbsp Kinder’s Buttery Steakhouse Rub
- 1 tbsp garlic powder
- 1 tbsp black pepper
- 1 tsp herbs de Provence
- Dried parsley, for garnish
- Salt and pepper, to season chicken
Instructions
- Add potatoes, celery, carrots, onion, and garlic to the slow cooker. Pour melted butter over the top and season with Lawry’s seasoning salt, Kinder’s rub, garlic powder, black pepper, and herbs de Provence. Mix thoroughly.
- Heat 1 teaspoon of oil in a skillet over medium heat. Brown the smoked sausage slices until cooked and slightly caramelized, about 5-7 minutes. Remove from heat and set aside.
- Season chicken breasts or thighs with salt and pepper. Using the same skillet, brown chicken for 2-3 minutes per side until golden but not fully cooked. Remove and set aside.
- Stir the browned sausage into the vegetable mixture in the slow cooker. Place the seared chicken on top. Pour in the chicken broth. Cover and cook on high for 4-6 hours or on low for 6-8 hours.
- Remove the chicken from the slow cooker and shred or chop into pieces. Use a potato masher to mash a few potatoes in the crockpot to enhance texture.
- Mix cornstarch and water to create a slurry. Stir it into the crockpot along with heavy cream and parmesan cheese. Stir until cheese is melted and mixture thickens. Return shredded chicken to the crockpot and let rest on warm for 10-15 minutes. Garnish with dried parsley before serving.
Notes
- Feel free to swap out vegetables according to your preference.
- Make sure to use low sodium chicken broth for a healthier option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Stew
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg