Chicken and Sausage Stew (Video)

Chicken and Sausage Stew is a creamy low-carb Instant Pot or Slow Cooker stew with chicken, Andouille sausage, red peppers, and Creole seasoning. You can eat the tasty spicy stew in a bowl, or serve over cauliflower rice or Palmini rice.

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This recipe is for everyone who loves spicy Andouille sausage! A few years ago I tried Amylu Chicken Andouille Sausage that I discovered at Costco, and ended up creating a recipe in the slow cooker for Chicken and Sausage Stew. I used the delicious gluten-free Andouille sausage, chicken, roasted red peppers, cream cheese, and just a touch of spicy Creole seasoning. And that slow cooker version was absolutely delicious, but I know that many of my readers would prefer making this type of stew in the Instant Pot, right? So Kara and I experimented to get an Instant Pot version so you can choose the method you prefer!

We loved the way this turned out in the Instant Pot, and enjoyed it over Cauliflower Rice, but it would also be delicious as a stew to eat in a bowl. The method is definitely different for the slow cooker or the Instant pot, so I’m going to give you both those recipes here to help you make it successfully, enjoy!

And this tasty stew with chicken and sausage was just as good after it had been in the fridge overnight, so this is a perfect recipe to make for Weekend Food Prep! I liked this so much that I ended up eating all my share of the leftovers (which I always split with Kara after we’ve had a long recipe-testing day.) And in a house where having too much leftover food can be a problem, that’s the sign of a tasty dish!

What ingredients do you need for this recipe?

• boneless-skinless chicken breasts
• Amylu Chicken Andouille Sausage or other pre-cooked chicken or turkey sausage
• Roasted Red Peppers in a jar (affiliate link)
• onion
• olive oil
• minced garlic
• dried oregano
• Tony Chachere’s Creole Seasoning (affiliate link) or other Creole seasoning of your choice
• canned chicken broth (affiliate link) or homemade chicken stock, simmered to reduce for slow cooker method
• cream cheese
• cornstarch (affiliate link), for Instant Pot version, optional
• green onions for serving (optional but recommended)
• cauliflower rice for serving, optional

Can you use other types of sausage?

The Amylu Chicken Andouille Sausage is delicious and I do still find it at my Costco, but if you can’t find that brand any pre-cooked chicken or turkey sausage will be delicious in this recipe.

How spicy is this chicken and sausage stew?

If you’re using the Chicken Andouille Sausage and Tony Chachere’s Creole Seasoning this recipe is definitely a bit spicy. If you’re cooking for kids or adults who don’t like spicy food I might use a milder flavored pre-cooked chicken or turkey sausage.

What kind of rice can you serve with this stew?

This stew would be amazing served over my favorite Easy Cauliflower Rice with Garlic and Green Onion if you’re up for making that dish that uses riced fresh cauliflower. You can also serve it over frozen cauliflower rice (cooked according to package directions) or Palmini Rice (affiliate link), or even regular cooked rice if you don’t mind a few more carbs.

What size Instant Pot or Slow Cooker did I use?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes. I used my favorite Crock-Pot 3.5 Quart Slow Cooker (affiliate link) for this recipe.

How to Make Instant Pot Chicken and Sausage Stew:

(Scroll down for complete slow cooker and Instant Pot recipe with nutritional information.)

1. Take cream cheese out of the fridge and let it soften while you prep other ingredients.
2. Trim visible fat or undesirable parts from chicken breasts and cut into bite-sized pieces.
3. This is the Amylu Chicken Andouille Sausage we used. Cut sausage into 3/4 inch slices.
4. Drain roasted red peppers and cut into bite sized pieces and chop onion.
5. Heat the oil in the Instant Pot set to SAUTE, MEDIUM HEAT and cook the onion until it’s starting to brown, about 5 minutes. Add the minced garlic, oregano, and Tony Chachere’s Creole Seasoning and cook 1-2 minutes more.
6. Add the chicken, sausage, and roasted red peppers to the Instant Pot with one cup chicken broth or stock.
7. Lock lid and set Instant Pot to MANUAL, HIGH PRESSURE, 6 minutes.
8. When cooking time ends, let it NATURAL RELEASE for 10 minutes, then release the rest of the pressure.
9. Don’t worry if this looks a bit scary when you first open the lid!
10. Depending on how thin the mixture is (some chicken releases a lot of water), set Instant Pot to SAUTE, LOW HEAT, and simmer a few minutes to reduce liquid. Stir to break up chicken pieces and combine ingredients.
11. Cut softened cream cheese into pieces and stir into the mixture in the Instant Pot and let it melt.
12. Then mix cornstarch with 2 T cold water, stir that into the simmering mixture in the instant pot, and cook a few minutes until it’s thickened a bit more. (The cornstarch adds 2.4 carbs per serving and we greatly preferred this when it was a bit more thickened, but you can simmer longer to reduce if you want fewer carbs.)
13. Serve hot either in a bowl as a stew or serve over cauliflower rice, Palmini Rice, or even regular cooked rice if you don’t mind a few more carbs.
14. Garnished with thinly sliced green onions if desired.

How to make Slow Cooker Chicken and Sausage Stew:

(Scroll down for complete recipe with nutritional information.)

1. Take cream cheese out of the fridge and let it soften while you prep other ingredients.
2. Trim boneless-skinless chicken breasts and cut into bite-sized chunks.
3. Cut 8 links Amylu Chicken Andouille Sausage (or pre-cooked sausage of your choice) into slices about 3/4 inch thick.
4. Heat olive oil in a frying pan and lightly brown the onion, then add the garlic, dried Oregano, and Tony Chachere’s Creole Seasoning and cook about 2 minutes more.
5. Drain a 12 oz. jar of Roasted Red Peppers and cut the peppers into bite-sized pieces.
6. Layer the chicken, sausage, red peppers, and onion mixture in a small slow cooker.
7. Put the chicken broth or 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.
8. 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.
9. This won’t win any beauty contests when you first remove the lid, but stir to combine the flavors and serve in a bowl or over cauliflower rice, Palmini Rice, or rice for a delicious meal.

More Tasty Recipes with Sausage:

Pasta with Sausage and Kale (with low-carb or regular pasta)
Beef and Sausage Meatballs in Tomato Sauce
Instant Pot Sausage Soup with Pesto

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This would be a great low-carb meal if you eat over cauliflower rice or Palmini Rice. Low-Carb Diets would prefer full-fat cream cheese and wouldn’t need low-fat sausage, although personally I wouldn’t use pork sausage in this. For Keto you would probably want to skip the cornstarch and just reduce the sauce by cooking it down. Using low-fat chicken sausage and light cream cheese in this recipe makes this suitable for any phase of the original South Beach Diet if eaten in a bowl or over cauliflower rice.

Find More Recipes Like This One:
Use Stew Recipes, Instant Pot Recipes, or Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find 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.

Historical Notes for this Recipe:
The slow cooker version of this recipe was posted in 2014. It was updated in 2021 with new photos and the addition of an Instant Pot version.

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