Creamy Slow Cooker Sausage Stew

Creamy Sausage Stew
Diana Rattray
Prep: 15 mins
Cook: 3 hrs
Total: 3 hrs 15 mins
Servings: 6 servings
Nutrition Facts (per serving)
864 Calories
39g Fat
108g Carbs
24g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 864
% Daily Value*
Total Fat 39g 50%
Saturated Fat 12g 60%
Cholesterol 67mg 22%
Sodium 1223mg 53%
Total Carbohydrate 108g 39%
Dietary Fiber 11g 40%
Total Sugars 13g
Protein 24g
Vitamin C 99mg 497%
Calcium 142mg 11%
Iron 5mg 29%
Potassium 3084mg 66%
*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, 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.


  • 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 stalks celery, thinly sliced

  • 2 carrots, thinly sliced

  • 12 to 16 ounces andouille sausage, or another kind of smoked or cooked sausage

  • 1/4 cup 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.