Kalyn's Kitchen

Slow Cooker Chicken and Sausage Stew

Slow Cooker Chicken and Sausage Stew is a creamy slow cooker stew featuring chicken, sausage, roasted red peppers, and onions. Serve over rice, or use cauliflower rice if you want a low-carb version. 

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Slow Cooker Chicken and Sausage Stew finished stew in serving bowls

When I shared my recipe for Slow Cooker Red Beans and Rice Soup, I told you about the Amylu Chicken Andouille Sausage I’d discovered at Costco, and this Slow Cooker Chicken and Sausage Stew is another recipe using Amylu’s delicious gluten-free sausage in the slow cooker, but of course use any sausage you prefer for this tasty creamy stew!

I definitely had that sausage on the brain when I spotted a slow cooker recipe for chicken and sausage on Pinterest, and I adapted that recipe, making it into a stew and adding roasted red pepper, oregano, Creole Seasoning, and reducing the chicken stock for added flavor in the sauce. I loved the way this turned out, and enjoyed it over low-glycemic Uncle Ben’s Converted Rice (affiliate link) to soak up the flavorful sauce, but for a lower carb meal you could eat it as a stew without the rice or serve over Cauliflower Rice; enjoy!

Slow Cooker Chicken-Andouille Stew found on KalynsKitchen.com

How to Make Slow Cooker Chicken and Sausage Stew:

(Scroll down for complete recipe with nutritional information.)

  1. Trim two boneless-skinless chicken breasts and cut into bite-sized chunks.
  2. Cut 8 links Amylu Chicken Andouille Sausage (or pre0cooked sausage of your choice) into slices about 3/4 inch thick.
  3. Lightly brown the onion in a little olive oil, then add the garlic, dried Oregano, and Tony Chachere’s Creole Seasoning (affiliate link) and cook about 2 minutes more.
  4. Drain a 12 oz. jar of Roasted Red Peppers (affiliate link) and cut the peppers into bite-sized pieces.
  5. Layer the chicken, sausage, red peppers, and onion mixture in a small slow cooker. (I used my Crock-Pot 3-1/2-Quart Slow Cooker (affiliate link).)
  6. Put the chicken stock into the pan you used to brown the onions and simmer until it’s reduced to 1/4 cup, then whisk in the cream cheese until it’s mostly smooth.
  7. Pour the stock/cream cheese mixture over the other ingredients and cook on low for 4-6 hours, or until the chicken is cooked through and all flavors are well-combined.
  8. This won’t win any beauty contests when you first remove the lid, but stir to combine the flavors and serve over rice or cauliflower rice for a delicious, easy meal.

Slow Cooker Chicken and Sausage Stew thumbnail image of finished dish in serving bowls

More Tasty Slow Cooker Recipes with Sausage:

Sausage and Meatballs Index ~ Slow Cooker or Pressure Cooker
Slow Cooker Red Beans and Rice Soup ~ Kalyn’s Kitchen
Slow Cooker Sausage and Peppers ~ Everyday Maven
Slow Cooker Chickpea Stew with Italian Sausage ~ Kalyn’s Kitchen
Slow Cooker Root Vegetable Sausage Stew ~ Simple Nourished Living
Slow Cooker Sausage, Beans, and Greens ~ Kalyn’s Kitchen

Slow Cooker Chicken and Sausage Stew

Slow Cooker Chicken and Sausage Stew

Yield 8 servings
Prep Time 40 minutes
Cook Time 6 hours
Total Time 6 hours 40 minutes

Slow Cooker Chicken and Sausage Stew is a creamy slow cooker stew featuring chicken, chicken Andouille sausage, roasted red peppers, and onions.


  • 2 large boneless-skinless chicken breasts, trimmed and cut into bite-sized pieces
  • 8 links pre-cooked sausage (see notes)
  • one 12 oz. jar roasted red pepper, cut into bite-sized pieces
  • 1 large onion, chopped
  • 2 tsp. olive oil
  • 1 T minced garlic
  • 1 tsp. dried oregano
  • 1 tsp. Tony Chachere’s Creole Seasoning (see notes)
  • 1/2 cup chicken stock or broth, simmered to reduce to 1/4 cup
  • 8 oz. cream cheese, softened and cut into pieces
  • sliced green onions for serving (optional but recommended)
  • cooked rice or cauliflower rice for serving, optional


  1. Spray slow cooker insert with non-stick spray.
  2. Take cream cheese out of the fridge and let it soften while you prep other ingredients.
  3. Trim visible fat or undesirable parts from chicken breasts and cut into bite-sized pieces.  (I save the trimmings to make chicken stock.)
  4. Cut sausage into 3/4 inch slices.
  5. Heat the oil in a medium-sized frying pan and saute the onion over medium-high heat until it’s starting to brown, about 5 minutes.
  6. Add the minced garlic, oregano, and  Tony Chachere’s Creole Seasoning (affiliate link) and saute 1-2 minutes more.
  7. Drain roasted red peppers and cut into bite sized pieces and chop onion.
  8. Layer the chicken, sausage, roasted red peppers, and onion/spices mixture in the slow cooker.
  9. Add the stock to the frying pan and cook over high heat until stock is reduced by half, about 6 minutes.  Turn off heat.
  10. Cut softened cream cheese into pieces and whisk the cream cheese into the stock until it’s mostly blended.  (There can be a few lumps; they will dissolve in the slow cooker.
  11. Pour the stock/cream cheese mixture over ingredients in the slow cooker and cook on low for 4 - 6 hours, or until the chicken is cooked through and flavored from the sausage and spices.
  12. I would start checking after 4 hours and cook just long enough for the chicken to be done so you don’t over-cook the sausage.
  13. When it’s done, stir the mixture in the slow cooker and serve hot, over rice or cauliflower rice.
  14. You can garnished with thinly sliced green onions if desired.


I used 20 oz. Amylu Chicken Andouille Sausage, or use another brand of pre-cooked chicken or turkey sausage; I wouldn’t recommend pork sausage for this recipe. I love Tony Chachere's Creole Seasoning (affiliate link) but use any Creole Seasoning you have.

In the photos I used low-glycemic Uncle Ben's Converted Rice (affiliate link), but this would also be delicious as a stew without the rice or serve with Cauliflower Rice for a low-carb option.

I used my favorite Crock-Pot 3-1/2-Quart Slow Cooker (affiliate link) but it could have been a little smaller.

Recipe adapted from a slow cooker recipe for chicken and sausage from from a blog that's no longer online.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 337Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 81mgSodium: 660mgCarbohydrates: 9gFiber: 1gSugar: 5gProtein: 18g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Suggestions:
Using low-fat chicken sausage and light cream cheese with the other low-glycemic ingredients in this recipe makes this suitable for any phase of the original South Beach Diet if eaten plain, or Phase 2 or 3 if eaten over rice. For low-carb diets, use any sausage and full-fat cream cheese if you prefer. This would be a great low-carb meal if you eat over cauliflower rice.

Find More Recipes Like This One:
Use Stew Recipes to find more recipes like this one. Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Slow Cooker Chicken and Sausage Stew

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    17 Comments on “Slow Cooker Chicken and Sausage Stew”

  1. I used low fat cream cheese and chicken broth which I reduced its been 4 hours and I just mixed it up, the chicken may need a little while longer. The liquid is thinner than I was expecting, will it thicken up?

    • I’m sure you’re through making it now, did it work for you? I do find that some chicken releases a lot of water, so that might be what you’re experiencing, but I hope you enjoyed it!

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  3. Pingback: 33 Savory Fall Stew Recipes | Delicious stews worthy of your tastebuds

  4. So glad you enjoyed it and had fun adapting the recipe!

  5. For those who can't do dairy, you could probably use Tofutti's dairy-free cream cheese or another vegan cream cheese substitute. I'm not sure if it would fit into someone's diet as far as calories and fat, but it's a place to start.

  6. This stew is delicious! I added a few ribs of celery to the onion-garlic mix and then added two ears of corn kernels. It was so flavorful, especially with a dash of Sriracha to up the spice. I'm eating the leftovers as we speak, and I'm sad to be running out! We served it over a bed of quinoa and my family is already asking when we can eat this again!

  7. So glad you like it!

  8. Kalyn, this sounds absolutely fabulous! I LOVE Cajun spices, and of course, the ease of the slow cooker!

  9. Thanks Debbie; so glad you liked it.

  10. Made this tonight. Delicious!
    Served with a side of steamed broccoli and it made a fully satisfying meal.

    Thanks Kayln for another wonderful recipe!

  11. I'm not sure it will be quite as good as the creamy sauce, but I think this will not be bad with just the broth, maybe a little more broth. Love to hear what you think if you try it that way.

  12. I got really excited about this recipe…until I saw the cream cheese. For those of us who need to limit dairy, do you think it would be okay to just eliminate that ingredient? Or any other suggestions for substitutions?

  13. Thanks Matt!

  14. Instant recipe collection inclusion!

  15. Lydia, hope your Costco has it; I'm really loving the chicken Andouille.

  16. Must track down this sausage at my Costco. I don't eat pork andouille, but I know it adds a special flavor to Cajun and Creole cooking.