Ingredients

This is the basic shopping list for this chicken stew but be sure to check out the green recipe card below for the full ingredient list!

Boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

Extra virgin olive oil

Italian sausage links (sweet or spicy)

Onion

Fresh garlic

Tomato paste

Fresh or dried thyme

Red pepper flakes

All-purpose flour

Dry white wine

Low-sodium chicken broth

Bay leaves

Canned cannellini beans (or other large white bean like Great Northern)

Fresh baby spinach

Parmesan cheese

Instant Pot Conversion

You can definitely use your Instant Pot for this recipe as long as it has Sauté and Slow Cooker settings. Simply sauté the sausages and onions as directed in the stainless Instant Pot insert and then proceed with the recipe using the Slow Cooker function.

I don’t want to tell you how many slow cooker meals have fallen flat for us in the past few years. But not this one. Who knew this one would become one of our newest favorite fall meals? With its creamy gravy holding perfectly tender shredded chicken and chunks of sausage, white beans, and spinach, we unflinchingly downed this meal for lunches and dinners for three days straight. No holds barred, this stew rocked it for us.

More Stew Recipes

Description

Crock pot chicken stew is a fantastic cold weather meal will make your house smell amazing while it cooks all day long. A quick browning of the sausage and an easy aromatic roux allow the stew to perfectly thicken throughout the day rather than leaving you with loose chicken and sausage soup.

Instructions

Pat the chicken dry with paper towels and season with salt and pepper. Add the chicken to the slow cooker.
Heat 1 tablespoon of oil in a large skillet set over medium-high heat. Cook the sausages until the are brown on all sides, about 1-2 minutes per side. They shouldn’t be fully cooked at this point since they will continue to cook in the slow cooker. Transfer the sausages to a plate and set aside. Once they have cooled for a few minutes, slice them into bite-size pieces.
Pour off all but 1 tablespoon of the fat from the pan and add the onions. If you don’t have enough fat in the pan add some olive oil instead. Cook the onions for 5-8 minutes, stirring often, until they start to soften and brown lightly. Stir in the garlic, tomato paste, thyme, and red pepper flakes. After about 1 minute and the onions are coated with the tomato paste, stir in the flour and cook, stirring, for another minute. Whisk in the wine, scraping up the brown bits from the bottom of the pan. Gradually whisk in 1 cup of the broth until no lumps of flour remain. Transfer the mixture to the slow cooker.
Stir the remaining 2 cups of broth into the onion mixture along with the bay leaves, beans, and sliced sausage. Cover and cook for 6-8 hours on low or 3-4 hours on high.
Remove the chicken from the slow cooker, shred it with two forks, then stir it back into the stew. Stir in half of the spinach and cover. Cook on high for 2-3 minutes before mixing in the remaining spinach. Cook for another 7-8 minutes on high until all of the spinach is wilted. Season to taste with salt and pepper and sprinkle some Parmesan cheese over the tops of the stew before serving.

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Crock Pot Sausage and Chicken Stew

Ingredients

How Long in the Crock Pot?

Instant Pot Conversion

More Stew Recipes