This creamy chicken sausage stew has been a weeknight lifesaver in my kitchen for years. I first put these flavors together on a rainy Sunday when I wanted something that felt indulgent but required minimal hands-on time. The slow cooker does the heavy lifting: potatoes and carrots become silky, chicken stays juicy, and smoked sausage adds a smoky, slightly sweet counterpoint to the rich, cheesy broth. Every spoonful carries tender chunks of chicken and sausage suspended in a smooth, creamy base that wraps around the vegetables like a warm blanket.

I discovered this combination while adapting a family favorite for colder months, and it quickly earned the nickname "comfort pot" among friends. The texture is what makes it stand out—starchy potatoes thicken the broth a touch, while a quick cornstarch slurry and freshly grated parmesan finish deliver a luscious mouthfeel. It’s the kind of dish that invites seconds, leftovers that taste even better the next day, and requests for the recipe after potlucks. Simple techniques and pantry-friendly spices mean you can make it any night of the week without stress.

Ingredients

• Yellow potatoes, 2.5 pounds: Choose waxy yellow or Yukon Gold for a creamy texture that breaks down slightly without disintegrating. Rough chop into 1-inch pieces for even cooking; the natural starch helps thicken the broth.
• Carrots, 4 medium: Peeled and diced into 1/2-inch pieces so they soften in the cooker but keep some bite. Look for firm, bright carrots for the best sweetness.
• Celery, 3 stalks: Dice small to disperse aromatic flavor throughout the stew. Celery balances the richness of cream and sausage.
• Yellow onion, 1 medium: Dice finely; it will melt into the base and contribute sweetness. Vidalia or standard yellow onion both work.
• Garlic, 6 to 7 cloves: Mince so the garlic cooks fully during the long simmer and infuses the broth.
• Unsalted butter, 3 tablespoons melted: Adds richness and helps coat the vegetables for flavor distribution.
• Smoked sausage, 1 pound: Slice into 1/4-inch rounds; use a high-quality smoked sausage or kielbasa for authentic smoky notes. Brown briefly to concentrate flavors.
• Cooking oil, 1 teaspoon: Neutral oil for skillet browning; can use vegetable or canola oil.
• Boneless skinless chicken, 1.5 pounds: Breasts or thighs both work—thighs yield slightly more forgiving, juicier meat; breasts stay leaner. Season simply with salt and pepper before searing.
• Low-sodium chicken broth, 5 cups: Use low-sodium to control salt in the finished dish; if only regular broth is available, reduce added seasoning.
• Cornstarch, 2 tablespoons + 2 tablespoons water: Make a slurry to thicken at the end without clumping; cornstarch gives a glossy finish.
• Heavy cream, 1 cup: For a rich, silky finish; half-and-half can be used for slightly less richness.
• Freshly grated Parmesan, 1 cup: Use real Parmigiano-Reggiano if possible for depth of flavor and better melting behavior.
• Seasonings: 2 teaspoons Lawry's seasoning salt, 1 tablespoon Kinder's Buttery Steakhouse Rub, 1 tablespoon garlic powder, 1 tablespoon black pepper, 1 teaspoon herbes de Provence. These layered seasonings build savory, herby, and subtly buttery notes.
• Dried parsley, for garnish: Brightens the finish; optional but recommended.
• Salt and pepper, to season chicken: Keep it simple when searing to create a crisp, caramelized exterior.

Instructions

Prepare and season the vegetables: Add the potatoes, celery, carrots, onion, and minced garlic to the slow cooker. Pour the melted butter evenly over the vegetables, then sprinkle the Lawry's seasoning salt, Kinder's rub, garlic powder, black pepper, and herbes de Provence. Toss gently with a spoon until everything is evenly coated so the flavors distribute during the long cook. Brown the sausage: Heat 1 teaspoon of oil in a skillet over medium heat. Add the sliced smoked sausage in a single layer and cook undisturbed for 2 to 3 minutes, then stir and continue until slices are caramelized and slightly crisp at the edges, about 5 to 7 minutes total. Browning concentrates the natural sugars and intensifies the smoky flavor. Remove to a plate. Sear the chicken: Season the chicken with salt and pepper. Using the same skillet, increase heat to medium-high and sear the chicken 2 to 3 minutes per side until golden. You are not cooking through; this step locks in juices and adds flavor. Remove and set aside. Assemble and slow cook: Stir the browned sausage into the vegetable mixture in the slow cooker and nestle the seared chicken on top. Pour in the low-sodium chicken broth, cover, and cook on high for 4 hours or low for 6 to 8 hours. The vegetables should be tender and the chicken fully cooked to 165 degrees F when finished. Finish and thicken: Remove the chicken and shred or chop into bite-sized pieces. Use a potato masher right in the crockpot to mash a few potato pieces against the side to release starch and thicken the base. Whisk the cornstarch with 2 tablespoons of water to form a slurry, then stir it into the crockpot along with the heavy cream and freshly grated parmesan. Stir until the cheese melts and the mixture thickens slightly. Return shredded chicken to the pot and let rest on warm for 10 to 15 minutes to meld flavors.

Storage Tips

Store cooled stew in airtight containers in the refrigerator for up to 4 days. For longer storage, transfer to freezer-safe containers leaving an inch of headspace and freeze for up to 3 months. When reheating, thaw overnight in the fridge and warm gently on the stovetop over low heat, stirring frequently. If frozen without cream, add the heavy cream and parmesan during reheating to preserve a silky texture. Use glass or BPA-free plastic containers and label with the date for easy rotation.

Ingredient Substitutions

If you prefer a lighter version, swap heavy cream for half-and-half or a 50/50 mix of milk and full-fat Greek yogurt added at the end off-heat to avoid splitting. For a pork-free option, substitute smoked turkey sausage and use turkey or chicken stock. If you want gluten-free assurance, choose a certified gluten-free smoked sausage and rubs. Vegetarian eaters can replace chicken and sausage with hearty mushrooms and smoked tempeh, and use vegetable broth instead.

Serving Suggestions

Serve this stew in deep bowls with crusty bread, garlic toast, or a green salad to cut the richness. Garnish with a sprinkle of dried parsley and extra parmesan at the table. For a heartier meal, spoon over buttered egg noodles or serve alongside roasted Brussels sprouts. A crisp white wine such as Chardonnay or a light-bodied red like Pinot Noir pairs nicely with the creamy, savory flavors.

Cultural Background

This pot is an American-style comfort stew drawing influence from rustic European techniques—think hearty root vegetables and creamy sauces. Smoked sausages resemble Eastern European kielbasa, and the use of parmesan nods to Italian umami. Combining seared proteins with slow-cooked vegetables is a classic method for depth of flavor, commonly used in farmhouse cooking where simple pantry staples transform into satisfying communal meals.

Seasonal Adaptations

In winter, add parsnips or turnips for earthier notes and swap herbes de Provence for a bay leaf and thyme. For a spring variation use new potatoes and fresh parsley, and lighten the cream to half-and-half. During holiday gatherings, finish with a touch of browned butter or garnish with crispy sage leaves for festive flair. This flexibility makes the dish adaptable to whatever produce is in season.

Meal Prep Tips

To meal prep, assemble the vegetables and seasonings in a slow-cooker liner the night before and store in the fridge. Trim and slice sausage and keep chicken sealed separately. In the morning, brown the proteins quickly and add to the liner before starting the cooker. Portion into insulated food containers and cool thoroughly before refrigerating. Reheat on the stove or microwave until steaming, adding a splash of stock or cream if the sauce tightens.

This creamy chicken sausage stew is one of those dishes that feels like a warm hug in a bowl. It’s forgiving, full-flavored, and built to feed a crowd—adapt it, make it your own, and invite someone over to share a bowl.