Slow Cooker Smoked Sausage Stew
You’ve got to try this cozy slow-cooked blend of smoked sausage, tender potatoes, and earthy mushrooms, simmered for hours until perfectly soft and infused with rich, comforting smoky flavor.
Every once in a while you run across a dish that is hearty, wholesome, flavorful and reminds you of something that your grandmother would make. And this slow cooker smoked sausage stew delivers! It’s perfect for those cool fall and cold wintery nights. And it’s even better the next day as leftovers.
I absolutely LOVE this stew! It is so good you will have a hard time stopping with just one bowl! And is is extremely versatile. Add or substitute amounts and/or ingredients to suit your pallet.
This slow cooked smoked sausage stew recipe is great for busy weeknights. Just pop it in the slow cooker in the morning. When you get home your dinner will be waiting for you to enjoy. Serve it with nice crusty french bread or fresh baked roll. It’s that easy!
Ingredients
Sausage: I prefer to use Eckrich skinless smoked sausage. It is pre-cooked and has great flavor. But feel free to change it to match whatever flavor you like. Eckrich sausage comes in many different flavors and all of them are great for this stew.
Potatoes: Cut potatoes to bite size. You can either use 4 medium potatoes or baby potatoes if you prefer. Use up whatever you have in your pantry. I used about half a bag of the baby potatoes.
Veggies: Chop 1 medium sweet onion (or 1/2 large onion) and 1 sweet bell pepper. Slice mushrooms and carrots, and mince the garlic. We like a lot of garlic so if your family does not then reduce to 4-5 cloves. I like to cook with sweet onions. They don’t make me cry while cutting and they add a great flavor without taking over.
Tomatoes: To keep it simple, use two 14.5 oz cans of diced tomatoes liquid included. Of course you can always use fresh tomatoes. If you do, I would recommend you chop them and add about 2-4 cups depending on how much you like tomatoes.
Chicken stock: Use either chicken broth or chicken stock. Broth is thinner and lighter in flavor. If you want a rich, full bodied taste, go for the stock. If you want to learn how to make amazing chicken stock, check out my Roasted Chicken or Beef Bone Stock recipe.
More Family Favorite Stews & Soups
- Hamburger Stew
- Creamy Parmesan Italian Sausage Soup
- Loaded Baked Potato Soup
- Mediterranean Lentil Soup
Slow Cooker Smoked Sausage Stew
8
servings15
minutes5
hoursYou’ve got to try this cozy slow-cooked blend of smoked sausage, tender potatoes, and earthy mushrooms, simmered for hours until perfectly soft and infused with rich, comforting smoky flavor.
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Ingredients
2 pounds 2 Eckrich skinless smoked sausage, sliced
4 4 potatoes, diced (or use baby potatoes sliced in half)
1 1 medium sweet onion, chopped
1 1 sweet bell pepper, chopped
8 ounces 8 mushrooms, sliced
2-3 2-3 medium, peeled carrots, sliced
6-8 cloves 6-8 garlic, minced
2 cans (14.5 oz) 2 diced tomatoes, do not drain
2 cups 2 chicken stock
1/2 Tablespoon 1/2 Italian seasoning
Directions
- Add sausage, potatoes, onion, bell pepper, mushrooms, carrots, garlic, tomatoes, Italian seasoning, and chicken stock to the slow cooker.
- Cook on high for 5-6 hours or on low for 8-10 hours, or until potatoes are tender.
- Serve with fresh rolls or bread. Top with parsley and fresh grated Parmesan cheese.
Notes
- Cooking time: The goal is to cook until the potatoes are tender. So your cooking time will vary depending on how large you cut your potatoes. The smaller the size, the less time it will take to cook.
- Veggies: I like to use sweet onions and sweet bell peppers. Both enhance the flavor without taking over and the sweet onions never make me cry.
- Sausage: I prefer to use Eckrich skinless smoked sausage. It is pre-cooked and has great flavor. But feel free to change it to match whatever flavor you like. Eckrich sausage comes in many different flavors and all of them are great for this stew.
- Chicken stock: Use either chicken broth or chicken stock. Broth is thinner and lighter in flavor. If you want a rich, full bodied taste, go for the stock. If you want to learn how to make amazing chicken stock, check out my Roasted Chicken or Beef Bone Stock recipe.
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