Creamy Slow Cooker Sausage Stew

Creamy Sausage Stew
Diana Rattray
Ratings (6)
  • Total: 3 hrs 15 mins
  • Prep: 15 mins
  • Cook: 3 hrs
  • Yield: 6 servings
Nutritional Guidelines (per serving)
584 Calories
47g Fat
30g Carbs
13g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 584
% Daily Value*
Total Fat 47g 60%
Saturated Fat 21g 103%
Cholesterol 108mg 36%
Sodium 611mg 27%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 15%
Protein 13g
Calcium 126mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This crock pot sausage stew makes a hearty meal with biscuits or crusty bread or rolls. Use andouille sausage, a smoked sausage or chicken sausage, or use cooked and sliced Italian sausage in this delicious dish. The stew is packed with flavor, with sliced and diced fresh vegetables, basil, and seasonings.

Feel free to replace the cream of potato soup with cream of celery soup.

Ingredients

  • 6 to 8 medium potatoes, red or white, cut in 1/2-inch to 1-inch cubes, about 4 cups total
  • 2 cups chopped onion
  • 1/2 red bell pepper (diced)
  • 1 green bell pepper (diced)
  • 2 ribs celery (thinly sliced)
  • 2 medium carrots (thinly sliced)
  • 12 to 16 ounces andouille sausage (or another kind of smoked or cooked sausage)
  • 4 tablespoons olive oil
  • 1 tablespoon dried leaf basil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 (10 3/4-ounce) can cream of potato soup
  • 1/2 cup light cream (or heavy cream)
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Steps to Make It

  1. Lightly grease or oil the crockery insert of a 4-quart or larger slow cooker.  

  2. Combine the cubed potatoes, chopped onion, red and green bell pepper, celery, carrots, and sausage in the prepared slow cooker.

  3. In a small bowl, combine the olive oil with the dried leaf basil, salt, pepper, and garlic powder. Add to the potato and sausage mixture and stir to coat thoroughly. Stir in the potato soup.

  4. Cover and cook on high for 2 1/2 to 3 hours or on low for about 6 hours, or until the vegetables are tender. 

  5. Combine the cornstarch and cold water, whisking until smooth. Add to the stew along with the cream. Cover and cook for about 5 minutes longer, until the stew is bubbling and thickened.

  6. Taste and adjust salt, pepper, and other seasonings, as needed.