This creamy chicken sausage stew has become a fall and winter staple in my kitchen, the sort of dish that draws people from across the house with its warm, savory aroma. I first improvised this when I had a pantry full of smoked sausage and a bag of yellow potatoes, and I wanted something hearty enough to feed a crowd without fuss. The marriage of seared chicken, caramelized sausage, and buttered vegetables braised slowly in low-sodium broth yields a comforting texture, while a final splash of heavy cream and freshly grated parmesan turns the broth into a velvety, clingy sauce that coats every forkful.

What makes this pot special is the balance of flavors and textures: tender chunks of potato that partly break down to thicken the base, crisp-seared sausage with those browned edges and smoky notes, and shredded chicken that soaks up the creamy broth. I serve it when friends come over for game night and on quiet Sunday suppers when the house needs something slow-cooked and fulfilling. The dish is forgiving, easy to scale, and stores beautifully—leftovers reheat into an even more cohesive bowl the next day.

Ingredients

• Yellow potatoes (2.5 lb): Choose firm, waxy yellow potatoes for good texture; they hold shape but also break down slightly when mashed in the pot to thicken the broth.
• Celery (3 stalks): Diced small for aromatic support; use firm, leafy-tipped stalks for freshness and mild crunch.
• Carrots (4 medium): Peeled and diced; they add sweetness and color—look for firm, bright carrots without soft spots.
• Yellow onion (1 medium): Diced finely to melt into the base and contribute savory depth; yellow onions caramelize nicely during the initial assembly.
• Garlic (6–7 cloves): Minced; fresh garlic brightens the stew—avoid pre-minced jarred garlic if possible for cleaner flavor.
• Unsalted butter (3 tbsp), melted: Brushed over vegetables to help carry seasonings and provide a rounded mouthfeel.
• Smoked sausage (1 lb), sliced: Use a high-quality smoked kielbasa or Andouille for smoky complexity; brown slices until edges caramelize for best flavor.
• Cooking oil (1 tsp): A neutral oil for the skillet; avocado or vegetable oil works well at medium heat.
• Chicken breasts or thighs (1.5 lb): Boneless, skinless; thighs give more fat and tenderness, breasts keep it leaner—either works after a quick sear.
• Low-sodium chicken broth (5 cups): Provides the braising liquid; low-sodium lets you control the final seasoning.
• Cornstarch (2 tbsp) and water (2 tbsp): Make a slurry to thicken the stew gently without floury taste.
• Heavy cream (1 cup): Adds richness and silky body; substitute half-and-half for a lighter finish.
• Freshly grated parmesan (1 cup): Melted into the hot stew at the end for umami depth and subtle saltiness.
• Lawry's seasoning salt (2 tsp): For balanced seasoning—use less if you prefer to season to taste at the end.
• Kinder’s Buttery Steakhouse Rub (1 tbsp): Optional but adds a buttery, savory crust flavor that pairs beautifully with the sausage.
• Garlic powder (1 tbsp) and black pepper (1 tbsp): For an extra layer of savory warmth; adjust pepper to heat preference.
• Herbs de Provence (1 tsp): Brings floral, herbaceous notes—thyme and savory in the blend harmonize with cream.
• Dried parsley: For garnish and a fresh, green finish.
• Salt and freshly ground pepper: For seasoning the chicken and adjusting final taste.

Instructions

Step 1: Prepare vegetables and seasoning Roughly chop the yellow potatoes into even bite-size pieces, dice celery, carrots, and onion, and mince garlic. Add all vegetables and garlic to the slow cooker, pour melted butter over the top, then sprinkle Lawry's seasoning salt, Kinder’s rub, garlic powder, black pepper, and herbs de Provence. Toss thoroughly so every piece is lightly coated and aromatic. Step 2: Brown the smoked sausage Heat 1 teaspoon of oil in a skillet over medium heat. Add sliced smoked sausage and cook until nicely browned and slightly caramelized, about 5 to 7 minutes, turning occasionally to get color on both sides. Browning deepens the smoky flavor and adds fond to the pan. Step 3: Sear the chicken Season the chicken with salt and pepper. Using the same skillet, sear chicken pieces 2 to 3 minutes per side over medium heat until golden but not cooked through; searing locks in juices and builds flavor without overcooking. Remove and set aside on a plate. Step 4: Assemble and slow-cook Stir the browned sausage into the vegetable mixture in the slow cooker, 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 potatoes and melds flavors while keeping chicken tender. Step 5: Shred and mash for texture Remove the chicken and shred or chop into bite-sized pieces. Use a potato masher or sturdy spoon to lightly mash a portion of the potatoes in the crockpot; this releases starch and naturally thickens the base while leaving some chunks for texture. Step 6: Thicken with slurry and finish with cream and cheese Whisk 2 tablespoons cornstarch with 2 tablespoons water to form a smooth slurry. Stir it into the crockpot along with 1 cup heavy cream and 1 cup freshly grated parmesan cheese. 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 before serving. Adjust seasoning and garnish with dried parsley.

Storage Tips

Cool the stew to near room temperature before refrigerating in airtight containers to preserve texture and flavor. In the fridge it will keep 3 to 4 days; for longer storage freeze in individual portions with about 1/2 inch headspace to allow expansion. Reheat gently over low heat or in the microwave at medium power; add a splash of broth or cream when reheating to restore silkiness as the sauce firms up when cold. Do not refreeze thawed leftovers more than once for food-safety reasons.

Ingredient Substitutions

Swap smoked sausage for chicken sausage or turkey kielbasa for a leaner profile, and use boneless skinless chicken thighs for extra richness if preferred. For a lighter finish, replace heavy cream with half-and-half; note the sauce will be slightly thinner. If parmesan is unavailable, aged Pecorino or a firm, salty cheese works. For gluten-sensitive diets, confirm the smoked sausage is certified gluten-free. To make it dairy-free, omit the cream and cheese and finish with a splash of full-flavor coconut milk and a tablespoon of nutritional yeast for umami.

Serving Suggestions

Serve bowls of this stew with crusty bread or garlic baguette to soak up the sauce, or alongside a crisp green salad to cut the richness. For a special meal, top with a squeeze of lemon or a drizzle of olive oil and more grated parmesan. Pair with a dry white wine or a medium-bodied red—both complement the smoky sausage. Garnish with fresh parsley for color, or add pickled jalapeños for a spicy contrast on the side.

Cultural Background

While not a traditional dish from a single region, the stew draws on classic comfort-cooking principles: browning proteins for depth, braising vegetables slowly, and finishing with cream and cheese—a technique common in many European and American home kitchens. Smoked sausage lends a Central and Eastern European influence, while the use of herbs de Provence nods to French provincial flavors. This hybrid approach is typical of home cooks adapting pantry items into warm, satisfying bowls.

Seasonal Adaptations

In winter, add chopped kale or chopped collard greens ten minutes before serving for color and nutrients. In spring, swap potatoes for baby new potatoes and reduce cooking time slightly. For a summer version, use fresh tomatoes and omit heavy cream for a brothy finish, or add diced summer squash and a handful of fresh basil at the end to brighten the dish.

Meal Prep Tips

Make the stew two days ahead and refrigerate; flavors meld and intensify. Portion into single-serve containers for grab-and-go lunches and reheat with a splash of broth. If planning to freeze, freeze before adding cream and parmesan; add them when reheating for best texture. Label containers with the date and reheat thoroughly to at least 165°F (74°C) before serving.

This stew has a way of making ordinary nights feel cozy. It’s adaptable, forgiving, and reliably comforting—exactly the kind of dish I love to make when I want food that feels like home and invites conversation. Try it with a green salad and a simple dessert to finish the evening with ease.