This creamy chicken sausage stew has become my go-to comfort meal on chilly evenings. I first wrote down this combination after a weekend of cleaning out the fridge and pantry, when I tossed together potatoes, carrots, a smoked sausage, and a few pantry seasonings into the slow cooker. The result was a thick, velvety stew that felt indulgent without being fussy. The first time I served it to my family, my partner commented that it tasted like a cross between a classic pot roast broth and a creamy chowder. That struck me because it truly balances bright vegetable notes with deep, smoky meatiness and a luscious finish from heavy cream and Parmesan.

I usually prepare this for Sunday night dinners when we want something that warms the whole house and makes enough for leftovers. The texture is the dish's triumph: fork-tender chicken, caramelized rounds of smoked sausage, and soft potatoes that partly break down to thicken the broth naturally. The aromatic base of onion, celery, and garlic lays the groundwork while Lawry's and Kinder's rub give a seasoned backbone. What I love most is how forgiving it is. You can swap chicken thighs for breasts, choose a milder or spicier sausage, and still end with an impressive bowl. It’s the kind of recipe that earns second helpings and late-night spoonfuls straight from the pot.

Ingredients

• Yellow potatoes (2.5 pounds): Choose firm, medium-sized tubers. Yellow potatoes break down slightly while still holding shape, adding creaminess and texture. I look for blemish-free Yukon Golds for the best balance of starch and waxiness.
• Celery (3 stalks): Clean, crisp stalks add aromatic depth and a subtle vegetal lift. Dice evenly so they soften at the same rate as the carrots and onion.
• Carrots (4 medium): Peel and dice to match the celery size. They bring sweetness and color and hold up well during slow cooking.
• Yellow onion (1 medium): Diced for a sweet base. Use a sweet or standard yellow onion; avoid overly sharp varieties that may overpower gentle creaminess.
• Garlic (6 to 7 cloves): Minced fresh garlic gives immediate savory aroma. If you must, substitute 2 teaspoons quality garlic powder, but fresh is preferable.
• Unsalted butter (3 tablespoons), melted: Adds richness and mouthfeel to the stew. Melt before pouring over vegetables so it distributes evenly in the slow cooker.
• Smoked sausage (1 pound): Choose a smoked kielbasa or andouille depending on the spice level you prefer; I like a classic smoked kielbasa for balanced spice and smoke.
• Cooking oil (1 teaspoon): A neutral oil like canola or sunflower for browning sausage and searing chicken.
• Boneless skinless chicken (1.5 pounds): Breasts or thighs both work; thighs stay juicier but breasts are leaner. Trim excess fat and pat dry before searing.
• Low sodium chicken broth (5 cups): Use low sodium to control the final salt level, especially with salty sausage and Parmesan.
• Cornstarch (2 tablespoons) and water (2 tablespoons): Make a slurry to thicken the stew at the end for a silkier texture.
• Heavy cream (1 cup) and freshly grated Parmesan (1 cup): These finish the stew and provide a creamy, savory depth. Grate Parmesan fresh for the best melt and flavor.
• Seasonings: Lawry's seasoning salt (2 teaspoons), Kinder's Buttery Steakhouse Rub (1 tablespoon), garlic powder (1 tablespoon), black pepper (1 tablespoon), herbs de Provence (1 teaspoon), plus salt and pepper to season the chicken.
• Dried parsley: For garnish and a pop of color.

Instructions

Prepare the vegetables and season: Add roughly chopped potatoes, diced celery, diced carrots, diced onion, and minced garlic to the slow cooker. Pour 3 tablespoons melted unsalted butter over the vegetables and sprinkle in Lawry's seasoning salt, Kinder's Buttery Steakhouse Rub, garlic powder, black pepper, and herbs de Provence. Use a large spoon to mix thoroughly so every vegetable has a light coating of butter and seasoning. This ensures flavors penetrate during the long cook. Brown the smoked sausage: Heat 1 teaspoon of oil in a skillet over medium heat. Add sliced smoked sausage and cook until the edges caramelize and render some fat, about 5 to 7 minutes, stirring occasionally. Browning adds Maillard flavor that lifts the stew. Once done, remove sausage to a plate and set aside. Sear the chicken: Season the chicken pieces on both sides with salt and pepper. Using the same skillet with the sausage fond, increase heat to medium-high and sear the chicken 2 to 3 minutes per side until golden brown but not fully cooked. The goal is color, which contributes depth to the final broth. Remove and set on a cutting board. Assemble and cook in the slow cooker: Stir the browned sausage into the vegetable mixture, nestle the seared chicken on top, and pour in 5 cups of low sodium chicken broth. Cover and cook on high for 4 to 6 hours or on low for 6 to 8 hours. The long, gentle heat softens vegetables and tenderizes chicken while allowing flavors to marry. Shred chicken and adjust texture: Remove the chicken from the slow cooker, shred or chop into bite-sized pieces, and return to the pot later. Use a potato masher to lightly mash a few potatoes directly in the crock to thicken the base; this gives body without added starch. Leave most potatoes intact for texture. Finish with cream and Parmesan: Mix 2 tablespoons cornstarch with 2 tablespoons water to make a slurry. Stir it into the crock along with 1 cup heavy cream and 1 cup freshly grated Parmesan. Stir continuously until the cheese melts and the mixture thickens slightly. Return shredded chicken to the crock and let rest on warm for 10 to 15 minutes before serving. Taste and adjust salt and pepper as needed.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days. To freeze, cool the stew completely, portion into labeled freezer-safe containers, and freeze for up to three months. When reheating, thaw overnight in the refrigerator for best texture. Reheat gently on the stovetop over low heat to avoid splitting the cream. If the sauce separates slightly, whisk in a splash of warm broth or a tablespoon of butter to bring it back together.

Ingredient Substitutions

If you do not have heavy cream, substitute half-and-half plus an additional tablespoon of cornstarch for stability, but expect slightly less richness. For a lower-fat option, use evaporated milk and increase cornstarch to maintain body. Swap smoked sausage for a chicken sausage or turkey kielbasa for a lighter profile; reduce added salt if the sausage is pre-seasoned. Use fresh herbs instead of dried herbs de Provence, doubling the quantity for brightness.

Serving Suggestions

Serve the stew with crusty bread or warm biscuits to sop up the creamy broth. A crisp green salad with lemon vinaigrette balances the richness, while roasted Brussels sprouts or green beans make excellent vegetable sides. Garnish with freshly chopped parsley for color and a few extra shavings of Parmesan for presentation. For weeknight dinners, pair with steamed rice to stretch portions and soak up every last spoonful.

Cultural Background

This kind of hearty, meat-and-potatoes stew echoes rustic, farmhouse cooking traditions where one-pot meals were essential for feeding families. The use of smoked sausage adds a regional American comfort signature, often found in Southern and Midwestern kitchens. While not a classic from a single region, the method borrows from slow-braised comfort stews and creamy chowders, combining comforting elements from multiple traditions into a home-friendly format.

Seasonal Adaptations

In winter, use root vegetables like parsnips or turnips alongside carrots for earthier notes. For a spring or summer twist, swap half the potatoes for young new potatoes and add chopped spinach or peas in the final 15 minutes. During holiday gatherings, add a splash of dry white wine to the broth while assembling for a subtle acidity and depth that pairs well with roasted winter vegetables.

Meal Prep Tips

To meal-prep, double the recipe and freeze in individual portions for quick lunches or dinners. Prepare the vegetable mix the night before and refrigerate; in the morning, brown the sausage and sear the chicken quickly and assemble in the slow cooker to start before work. If you plan to reheat often, keep cream and cheese separate until the final reheat to maintain freshness and texture.

This creamy chicken sausage stew is a reliable, adaptable centerpiece that rewards small technique upgrades like browning and gentle thickening. Make it your own with sausage choices and seasonal vegetables, and enjoy the comfort of a full pot ready to feed family and friends.