Crock Pot Chicken Kielbasa Stew
Warm, hearty, and bursting with robust flavors, this Crock Pot Chicken Kielbasa Stew is a comforting, one-pot meal perfect for busy weeknights or cozy weekend dinners. Tender chicken breasts, savory kielbasa sausage, and a medley of vibrant vegetables like red potatoes, carrots, celery, and onion come together in a slow-simmered, tomato-based broth spiced with paprika, Italian seasoning, and garlic. The layers of flavor are deepened with a quick sear of the meat before slow cooking, making every bite rich and satisfying. With minimal prep and hands-off cooking time, this stew is ideal for family meals, offering a nutrient-packed dish that’s easy to customize and serve. Pair it with crusty bread for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 1 pound chicken breasts
- 12 ounces kielbasa sausage
- 4 medium red potatoes
- 3 large carrots
- 2 medium celery stalks
- 1 medium yellow onion
- 3 cloves garlic
- 4 cups low-sodium chicken broth
- 14 ounces diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 whole bay leaf
Instructions
Slice the kielbasa into 1/4-inch thick rounds. Peel and chop the carrots into bite-sized pieces. Dice the celery and onion, and mince the garlic cloves. Cut the red potatoes into quarters, leaving the skin on.
Heat the olive oil in a skillet over medium heat. Add the kielbasa slices and cook for 3-5 minutes until lightly browned. Remove and set aside.
Season the chicken breasts with a pinch of salt and pepper. In the same skillet, sear the chicken for 2-3 minutes per side until golden brown. Remove and set aside.
In the crock pot, layer the potatoes, carrots, celery, and onion at the bottom.
Place the seared chicken and browned kielbasa on top of the vegetables.
In a medium bowl, whisk together the chicken broth, diced tomatoes (including their juices), tomato paste, paprika, Italian seasoning, salt, and black pepper. Pour this mixture evenly over the ingredients in the crock pot.
Add the minced garlic and a bay leaf to the pot. Gently stir to combine, making sure the chicken and vegetables are submerged in the liquid.
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
Remove the bay leaf and use a fork to shred the chicken into smaller pieces, if desired.
Serve the stew hot in bowls, optionally garnished with fresh parsley or a side of crusty bread for dipping.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 977 mg | 42% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.5 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1154 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
