This creamy chicken sausage stew has been a weeknight lifesaver in my kitchen for years. I first put this combination together on a rainy Sunday when my pantry and refrigerator held a lonely bag of potatoes, a package of smoked sausage, and a few chicken breasts. The result was unexpectedly luxurious: the potatoes and cream make a velvety base, the smoked sausage brings savory depth, and the seared chicken stays tender in every spoonful. It quickly earned a permanent slot in my rotation for busy evenings and casual gatherings. What makes this pot special is the balance of textures and flavors. The potatoes break down just enough to thicken the broth while still offering tender chunks. The vegetables add gentle sweetness and structure, butter and Parmesan add silkiness and umami, and a careful sear on the proteins adds caramelized notes that lift the whole dish. It is hearty enough to serve as a stand-alone supper, and yet approachable enough for new cooks who want a forgiving slow-cooker option.

Ingredients

• Yellow potatoes: 2.5 pounds, roughly chopped. Choose waxy yellow varieties for a naturally creamy texture; they hold shape while also breaking down enough to thicken the broth.
• Celery and carrots: 3 stalks of celery and 4 carrots, diced. These add aromatic sweetness and structure; aim for uniform dice so they cook evenly.
• Yellow onion and garlic: 1 yellow onion diced and 6 to 7 garlic cloves minced. The onion provides savory depth, and the garlic brightens the flavor; use fresh garlic for the best aroma.
• Unsalted butter: 3 tablespoons, melted. Adds richness and helps the seasonings adhere to the vegetables.
• Smoked sausage: 1 pound, sliced. Choose a high-quality smoked kielbasa or andouille for smoky notes; leaner sausages will alter the fat content.
• Cooking oil: 1 teaspoon for browning. A neutral oil with a high smoke point works best.
• Chicken: 1.5 pounds boneless skinless breasts or thighs. Thighs give slightly more forgiving texture, breasts are leaner.
• Chicken broth: 5 cups low sodium. Use low sodium to control salt as the sausage and Parmesan add saltiness.
• Thickening and finishing: 2 tablespoons cornstarch mixed with 2 tablespoons water, 1 cup heavy cream, and 1 cup freshly grated Parmesan cheese for a silky finish.
• Seasonings: 2 teaspoons Lawry’s seasoning salt, 1 tablespoon Kinder’s Buttery Steakhouse Rub, 1 tablespoon garlic powder, 1 tablespoon freshly cracked black pepper, 1 teaspoon herbs de Provence, plus dried parsley for garnish and salt and pepper to season the chicken.

Instructions

Prepare and season the vegetables: Place the chopped potatoes, diced celery, carrots, diced onion, and minced garlic into the slow cooker bowl. Pour the melted butter over the vegetables. Sprinkle Lawry’s seasoning salt, Kinder’s rub, garlic powder, black pepper, and herbs de Provence evenly over the top. Toss or stir gently so the butter and seasonings coat everything. Brown the smoked sausage: Heat 1 teaspoon of oil in a large skillet over medium heat. Add the sliced smoked sausage in a single layer and allow it to brown undisturbed for 2 to 3 minutes per side until it releases color and caramelizes slightly, about 5 to 7 minutes total. Remove and set aside; this step concentrates the flavor and renders some fat into the pan. Sear the chicken: Season the chicken pieces with a light sprinkle of salt and pepper. Using the same skillet (add a touch more oil if needed), sear the chicken for 2 to 3 minutes per side over medium-high heat until golden brown but not cooked through. The goal is to build flavor; the slow cooker will finish the cooking. Assemble and cook: Stir the browned sausage into the vegetables in the slow cooker, then nestle the seared chicken on top. Pour in 5 cups of low sodium chicken broth. Cover and cook on high for 4 hours or on low for 6 to 8 hours, until the potatoes are tender and the chicken registers 165 degrees Fahrenheit when pierced. Finish and thicken: Remove the chicken and shred or chop to bite-size pieces. Use a potato masher to mash a few chunks of potatoes in the crock to create a naturally thickened broth. Mix 2 tablespoons cornstarch with 2 tablespoons water to make a slurry and stir it into the slow cooker along with 1 cup heavy cream and 1 cup freshly grated Parmesan. Stir until the cheese melts and the liquid thickens; this should take 3 to 5 minutes on warm. Return the chicken to the pot and let it rest on warm for 10 to 15 minutes so flavors meld. Garnish with dried parsley before serving.

Storage Tips

Store cooled stew in airtight containers in the refrigerator for up to four days. For longer-term storage, portion into freezer-safe containers leaving a half inch of headroom and freeze for up to three months. When reheating, thaw overnight in the fridge if frozen, then warm gently on the stovetop over low heat to prevent the dairy from separating. If the sauce tightens on cooling, stir in a splash of chicken broth while warming to loosen the texture. Mason jars or BPA-free plastic containers work well for single-serving reheats.

Ingredient Substitutions

If you prefer a leaner version, swap heavy cream for half-and-half or use 1 cup of evaporated milk plus 1 tablespoon butter for richness with fewer calories. For a poultry-free variation, replace chicken with 1.5 pounds of firm white beans such as cannellini, adding them near the end and reducing the broth slightly. Use turkey smoked sausage or a chicken apple sausage for lower fat. Gluten-sensitive cooks should check the sausage and Kinder’s rub for gluten-containing binders; substitute a labeled gluten-free sausage and use plain smoked paprika plus salt instead.

Serving Suggestions

Serve bowls of the stew with crusty bread or corn muffins to sop up the creamy broth. A crisp green salad with a bright vinaigrette and apple slices makes a lively counterpoint. For a heartier plate, offer roasted Brussels sprouts or a side of steamed green beans. Garnish with extra grated Parmesan and a sprinkle of dried parsley or chopped fresh chives for color. I like to set out lemon wedges so guests can add a gentle squeeze for brightness if desired.

Cultural Background

This style of stew blends American comfort-cooking traditions with European influences. Smoked sausage has roots in Eastern and Central European charcuterie, while the use of heavy cream and Parmesan leans toward classical French and Italian finishing techniques. Combining simple root vegetables and slow cooking is a common thread in many regional cuisines; this version adapts those traditions into a creamy, approachable pot that reflects resourceful, home-style cooking rather than any single regional specialty.

Seasonal Adaptations

In winter, emphasize root vegetables by adding parsnips or rutabaga and increase the herbs for an earthy profile. In spring and summer, lighten the dish by reducing cream by a quarter and stirring in chopped spinach or fresh peas near the end for bright color. For holiday service, swap the smoked sausage for a higher-end charcuterie sausage and finish with a drizzle of browned butter for a richer, festive touch.

Meal Prep Tips

Prep the vegetables and slice the sausage the day before to save 15 to 20 minutes on a busy evening. Store prepped vegetables in airtight containers in the refrigerator. If you plan to freeze portions, do not add cream and Parmesan before freezing; instead, reheat the thawed stew and finish with fresh cream and cheese to preserve the best texture. Use labeled freezer bags laid flat to save space and accelerate thawing.

This creamy chicken sausage stew is proof that comfort food can be elegant, simple to make, and endlessly adaptable. Whether you are feeding a crowd, prepping lunches, or looking for a cozy dinner, this pot delivers warmth, depth, and satisfying texture. Make it your own by adjusting the sausage, swapping a few veggies, or dialing up the herbs; it will welcome those personal twists every time.