Crockpot Creamy Chicken, Sausage and Potato Stew
A decadent creamy stew filled with chicken, sausage, potatoes, plenty of veggies and cheese
Equipment
- 1 10 Quart Slow Cooker
Ingredients
- 2.5 lbs Yellow Potatoes, roughly chopped
- 3 Celery Stalks, diced
- 4 Carrots, diced
- 1 Yellow Onion, Diced
- 6-7 Garlic Cloves, minced
- 3 tbs 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 tbs Corn Starch + 2 tbs water
- 1 Cup Heavy Cream
- 1 Cup Parmesan, freshly grated
Seasonings
- 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
- Dried Parsley for garnish
- Salt and Pepper to season the chicken
Instructions
- Add potatoes, celery, carrots, onion and garlic to the slow cooker. Pour melted butter over the top and season with the spices listed above. Mix well.
- In a skillet over medium heat, brown the sausage in about 1 tsp of oil. Once browned remove and set aside
- Season chicken with salt and pepper. Brown in the skillet you used for the sausage for about 2-3 minutes per side.
- Stir the cooked sausage into the crockpot, then place the chicken on top. Pour in the chicken broth.
- Cover with the lid and cook on high for 4-6 hours or on low for 6-8 hours.
- When finished, remove the chicken and either shred it or cut it up.
- Use a potato masher to mash up a few of the potatoes.
- Make a corn starch slurry by mixing the corn starch and water. Stir that into the crockpot, then stir in the heavy cream and parmesan cheese. Stir really well until all of the cheese is melted then add the chicken back in.
- Allow it to sit on the warm setting for at least 10-15 minutes to thicken up.