Crock Pot Stew Chicken and Turkey Sausage
Sink into comfort with this hearty Crock Pot Stew Chicken and Turkey Sausage, a slow-cooked masterpiece packed with rich flavors and nourishing ingredients. Perfect for cozy evenings, this recipe combines tender, golden-seared chicken thighs and smoky turkey sausage with a medley of russet potatoes, carrots, and celery, creating a rustic and satisfying one-pot meal. The robust flavor comes alive with a savory tomato-based broth infused with aromatic garlic, thyme, paprika, and bay leaves. With just 20 minutes of prep and the ease of a crock pot, this stew simmers to perfection while you go about your day. Serve it warm, garnished with fresh parsley, for a wholesome and filling dinner that everyone will love. Ideal for meal prep, family gatherings, or simply savoring comfort food at its finest, this Crock Pot Stew is a must-try for slow cooker enthusiasts.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in chicken thighs
- 12 oz turkey sausage, sliced into 1/2-inch rounds
- 3 large russet potatoes, peeled and diced
- 3 carrots, peeled and sliced
- 2 stalks celery, chopped
- 1 medium yellow onion, diced
- 3 cloves minced garlic
- 4 cups low-sodium chicken broth
- 14.5 oz canned diced tomatoes (undrained)
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the chicken thighs with salt and pepper on both sides.
Sear the chicken thighs in the skillet for 2-3 minutes per side until golden brown, then transfer them to the crock pot.
In the same skillet, lightly brown the sliced turkey sausage for 2-3 minutes, then add it to the crock pot.
Add the diced potatoes, sliced carrots, chopped celery, diced onion, and minced garlic to the crock pot, layering them evenly.
In a medium bowl, combine the chicken broth, canned diced tomatoes (with their juices), tomato paste, thyme, paprika, and bay leaves. Stir well to mix.
Pour the broth mixture over the ingredients in the crock pot, ensuring all ingredients are submerged.
Cover the crock pot with the lid and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours, until the chicken is tender and the vegetables are fully cooked.
Near the end of cooking, remove the chicken thighs, shred or debone the meat if desired, and return it to the crock pot.
Taste the stew and adjust seasoning with additional salt or pepper if needed.
Remove the bay leaves before serving.
Ladle the stew into bowls, garnish with chopped fresh parsley (if desired), and serve warm.
Nutrition Facts
Calories |
3858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.5 g | 274% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 6997 mg | 304% | |
| Total Carbohydrate | 234.9 g | 85% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 46.4 g | ||
| Protein | 250.0 g | 500% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 9187 mg | 195% | |
*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.
