This creamy chicken sausage stew became a late-winter staple in my kitchen the year a snowstorm stranded us and the pantry needed to stretch. I wanted something that felt luxurious without fuss, something that warmed the house and required minimal hands-on time. Combining smoked sausage, tender chicken, and lots of yellow potatoes with a Parmesan-enriched cream finish gave me exactly that: a single pot of comfort that fed a crowd and made the house smell irresistible. I first developed this combination while adapting family recipes and pantry staples into a slow-cooker one-pot. The mix of browned sausage and seared chicken builds a layer of deep flavor, while slow braising softens the vegetables until they practically melt into the broth. The finishing touch of heavy cream and freshly grated Parmesan transforms the cooking liquid into a silky sauce that clings to each spoonful. Every time I serve it, the first spoonful gets that satisfied hum; the kids comment on the cheesy finish and adults appreciate the bold seasoning.

Ingredients

• Yellow potatoes (2.5 lb): Choose firm, medium-sized yellow potatoes for a creamy interior and sturdy texture after slow cooking. I prefer Yukon Gold or a supermarket yellow variety; roughly chop into even chunks so they cook uniformly.
• Celery (3 stalks) and carrots (4 medium): Dice into bite-sized pieces to add aromatic sweetness and body to the stew. These vegetables release their flavors into the broth as they soften.
• Yellow onion (1 medium): Dice finely; onion caramelization in the pot helps round the savory profile. Use a sweet yellow onion if you want a milder, sweeter finish.
• Garlic (6–7 cloves): Mince fresh garlic for aromatic punch. Fresh garlic gives a brighter note than garlic powder and holds up well during long, slow cooking.
• Unsalted butter (3 tbsp), cooking oil (1 tsp): Butter melted over the veg adds silky richness while a small amount of oil prevents burning when searing proteins.
• Smoked sausage (1 lb): Sliced into rounds; choose a high-quality smoked sausage or kielbasa for smoky depth. Brown it in a skillet to render fat and caramelize the edges.
• Boneless skinless chicken (1.5 lb): Breasts or thighs both work. Thighs give richer, moister results; breasts are leaner. Season simply with salt and pepper before searing.
• Low-sodium chicken broth (5 cups): Low-sodium lets you control final seasoning. Use good-quality broth for the best base flavor.
• Heavy cream (1 cup) and freshly grated Parmesan (1 cup): These finish the stew with creaminess and umami. Grate Parmesan yourself for optimal melt and flavor.
• Cornstarch (2 tbsp) + water (2 tbsp): Make a slurry to thicken the cooking liquid without cloudiness. Add at the end to control consistency.
• Seasonings: Lawry's seasoning salt (2 tsp), Kinder's Buttery Steakhouse Rub (1 tbsp), garlic powder (1 tbsp), black pepper (1 tbsp), herbs de Provence (1 tsp). These spices create a robust, slightly herbaceous profile with a touch of savory saltiness.
• Garnish: Dried parsley and extra Parmesan for serving.

Instructions

Prepare the vegetables and seasonings: Place the roughly chopped potatoes, diced celery, carrots, diced onion, and minced garlic into the slow cooker bowl. Pour the melted butter evenly over the vegetables. Sprinkle the Lawry's seasoning salt, Kinder's rub, garlic powder, black pepper, and herbs de Provence, then mix gently with a large spoon to distribute spices and coat the veg. This ensures the aromatics and seasonings permeate while cooking. Brown the smoked sausage: Heat 1 teaspoon of cooking oil in a heavy skillet over medium heat. Add the sliced smoked sausage in a single layer and sear until the edges caramelize and the slices are browned, about 5 to 7 minutes, turning once. Browning concentrates the sausage flavor and renders fat that enriches the broth. Transfer the browned sausage to the slow cooker, spreading evenly over the vegetables. Sear the chicken: Season the chicken with salt and pepper. In the same skillet over medium-high heat, add the chicken and sear for 2 to 3 minutes per side until golden brown but not cooked through. Searing develops flavor through Maillard reactions; it is not necessary to cook the chicken fully because it will finish in the slow cooker. Place the seared pieces on top of the sausage and vegetables. Add broth and slow-cook: Pour 5 cups of low-sodium chicken broth into the slow cooker, taking care to distribute liquid without washing seasoning off the vegetables. Cover and cook on high for 4 to 6 hours or on low for 6 to 8 hours. You want the potatoes tender and the chicken cooked through to at least 165°F internal temperature. Long, gentle heat allows connective tissues to break down and flavors to meld. Finish and thicken: Remove the chicken and shred or chop into bite-sized pieces. Use a potato masher to press down and mash a few potato pieces in the cooker to slightly thicken the base. Whisk together 2 tablespoons cornstarch and 2 tablespoons water to make a slurry. Stir the slurry into the slow cooker along with 1 cup heavy cream and 1 cup freshly grated Parmesan. Stir until the cheese melts and the mixture thickens. Return the shredded chicken to the pot and let rest on warm for 10 to 15 minutes for flavors to marry. Taste and adjust seasoning as needed before serving.

Storage Tips

Cool leftovers to room temperature within two hours and transfer to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, portion into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Reheat gently on the stovetop over low heat, stirring to reincorporate any separated cream. Avoid boiling after adding cream to prevent curdling; warm slowly and stir frequently. If the sauce thickens too much after refrigeration, stir in 1/4 cup broth or milk while reheating to restore a creamy consistency.

Ingredient Substitutions

If you prefer a lighter finish, substitute half-and-half for heavy cream and reduce Parmesan to 1/2 cup for a less rich sauce. For a gluten-free check, confirm your smoked sausage and seasoning blends are certified gluten-free or switch to plain kielbasa labeled gluten-free. To make this dairy-free, omit the cream and Parmesan and finish with a blended cooked potato or cashew cream alternative; note the texture and flavor will change. Swap chicken thighs for turkey breasts or a firm white fish in the last 30 minutes for variations in protein and cooking time.

Serving Suggestions

Serve this stew with crusty bread or warm biscuits to sop up the creamy sauce. A simple green salad with a bright vinaigrette cuts through the richness and balances the plate. Garnish each bowl with extra grated Parmesan and a sprinkle of dried parsley or chopped fresh parsley for color. For a heartier meal add a side of roasted Brussels sprouts or a pan of sautéed greens tossed with lemon to brighten the palate. This dish also pairs well with a crisp white wine or a malty amber beer.

Cultural Background

This one-pot comforts draws on American slow-cooker traditions and the influence of Midwestern hearty stew-making. Smoked sausage adds a nod to Central European flavors often adapted in American home kitchens. The creamy, cheesy finish recalls comfort-food casseroles and chowders where dairy enriches and binds ingredients. While not tied to a single regional historic dish, it blends techniques—searing for depth, slow braising for tenderness, and dairy finishing for richness—common to many home-style cooking traditions across the United States.

Seasonal Adaptations

In winter, use root vegetables like parsnips or turnips in place of carrots for earthier notes and add a pinch of smoked paprika for warmth. In spring or summer, lighten the recipe by replacing half the potatoes with halved new potatoes and adding fresh herbs like thyme and chives at the end to brighten flavors. For holiday gatherings, increase the Parmesan and add roasted garlic for a festive depth. Adjust cooking time if you switch cuts of meat or smaller vegetables to avoid overcooking delicate ingredients.

Meal Prep Tips

Assemble the vegetables, spices, and sliced sausage in freezer bags for make-ahead convenience; store frozen and dump into the slow cooker with frozen or fresh chicken and broth on the day you cook. For midday meal prep, cook on low while you work and shred the chicken toward the end. Portion into microwave-safe containers for lunches; reheat gently with a splash of broth to revive the sauce. Label containers with date and reheat instructions to streamline weekday dinners.

This creamy chicken sausage stew is one of those dishes that rewards simple attention and becomes instantly familiar on the table. Make it your own by adjusting seasonings and proteins, and enjoy the warm, homey flavors shared around the dinner table.