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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 chicken sausage stew in a bowl, or serve over cauliflower rice or Palmini rice.

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Chicken and Sausage Stew shown in two serving bowls and served over cauliflower rice

This recipe for Chicken and Sausage Stew 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 that used it. 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 stew with chicken and sausage 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!

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?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What sausage can you use for the chicken sausage stew?

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.

Will Chicken and Sausage Stew keep in the fridge?

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! Mine was gone after one day but I think it would keep for 2-3 days, but probably not much longer than that.

Can you freeze the Chicken and Sausage Stew?

I don’t recommend freezing for this recipe.

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.

Chicken and Sausage stew process shots collage for Instant Pot version

How to Make Instant Pot Chicken and Sausage Stew:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  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.

Slow Cooker Chicken-Andouille Stew found on

How to make Slow Cooker Chicken and Sausage Stew:

(Scroll down for complete printable 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.

Chicken and Sausage Stew shown in two serving bowls and served over cauliflower rice

More Tasty Recipes with Sausage:

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!

close-up of Chicken and Sausage Stew shown in two serving bowls and served over cauliflower rice
Yield: 8 servings

Chicken and Sausage Stew

Prep Time 25 minutes
Cook Time 6 minutes
Additional Time 25 minutes
Total Time 56 minutes

Chicken and Sausage Stew is a creamy slow cooker or Instant Pot stew featuring chicken, chicken Andouille sausage, roasted red peppers, cream cheese, and Creole seasoning.

Ingredients

  • 4 large boneless-skinless chicken breasts, trimmed and cut into bite-sized pieces
  • 8 links pre-cooked sausage (see notes)
  • one 12 oz. jar roasted red pepper, cut into bite-sized pieces
  • 1 large onion, chopped
  • 1 T olive oil
  • 1 T minced garlic
  • 1 tsp. dried oregano
  • 1 tsp. Tony Chachere’s Creole Seasoning (see notes)
  • 1 cup chicken broth or homemade chicken stock (see notes for slow cooker version.)
  • 8 oz. cream cheese, softened and cut into pieces
  • sliced green onions for serving (optional but recommended)
  • cooked rice or cauliflower rice for serving, optional
  • 2 T cornstarch for Instant Pot version (see notes)

Instructions

  1. INSTANT POT VERSION
  2. Take cream cheese out of the fridge and let it soften while you prep other ingredients.
  3. Trim visible fat or undesirable parts from chicken breasts and cut into bite-sized pieces.
  4. Cut sausage into 3/4 inch slices.
  5. Drain roasted red peppers and cut into bite sized pieces and chop onion.
  6. 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.
  7. Add the minced garlic, oregano, and Tony Chachere’s Creole Seasoning and cook 1-2 minutes more.
  8. Add the chicken, sausage, and roasted red peppers to the Instant Pot with one cup chicken broth or stock.
  9. Lock lid and set Instant Pot to MANUAL, HIGH PRESSURE, 6 minutes.
  10. When cooking time ends, let it NATURAL RELEASE for 10 minutes, then release the rest of the pressure.
  11. 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.
  12. Cut softened cream cheese into pieces and stir into the mixture in the Instant Pot and let it melt.
  13. 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 skip the cornstarch and just simmer longer to reduce if you want fewer carbs.)
  14. 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.
  15. Garnished with thinly sliced green onions if desired.

Notes

  • SLOW COOKER VERSION:
  • Spray slow cooker insert with non-stick spray.
  • Take cream cheese out of the fridge and let it soften while you prep other ingredients.
  • Trim visible fat or undesirable parts from chicken breasts and cut into bite-sized pieces.  (I save the trimmings to make chicken stock.)
  • Cut sausage into 3/4 inch slices.
  • Heat the oil in a medium-sized frying pan and saute the onion over medium-high heat until it’s starting to brown, about 5 minutes.
  • Add the minced garlic, oregano, and  Tony Chachere’s Creole Seasoning (affiliate link) and saute 1-2 minutes more.
  • Drain roasted red peppers and cut into bite sized pieces and chop onion.
  • Layer the chicken, sausage, roasted red peppers, and onion/spices mixture in the slow cooker.
  • Add 1/2 cup chicken broth or stock to the frying pan and cook over high heat until stock is reduced by half, about 6 minutes.  Turn off heat.
  • Cut softened cream cheese into pieces and whisk the cream cheese into the stock until it’s mostly blended.  (There can be a few lumps; they will dissolve in the slow cooker.
  • Pour the stock/cream cheese mixture over ingredients in the slow cooker and cook on low for 4 - 6 hours, or until the chicken is cooked through and flavored from the sausage and spices.
  • I would start checking after 4 hours and cook just long enough for the chicken to be done so you don’t over-cook the sausage.
  • When it’s done, stir the mixture in the slow cooker and serve hot, over rice or cauliflower rice.
  • You can garnished with thinly sliced green onions if desired.


    • MORE RECIPE NOTES:

    Nutritional information is for the Instant Pot version with cornstarch and doesn't include cauliflower rice or Palmini rice.

    The four chicken breasts I used was 1 1/3 pounds of chicken.

    I used 20 oz. Amylu Chicken Andouille Sausage, or use another brand of pre-cooked chicken or turkey sausage; I wouldn’t use pork sausage for this recipe.

    I love Tony Chachere's Creole Seasoning (affiliate link) but use any Creole Seasoning you have.

    Recipe adapted from a slow cooker recipe for chicken and sausage from from a blog that's no longer online.

    Nutrition Information:

    Yield:

    6

    Serving Size:

    1
    Amount Per Serving: Calories: 448Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12.1gCholesterol: 159mgSodium: 891mgCarbohydrates: 11gFiber: 1.1gSugar: 4.8gProtein: 42g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    © Danica Thomas
    Category: Instant Pot
    square thumbnail image of Chicken and Sausage Stew in serving bowls with cauliflower rice

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    This stew with chicken and spicy sausage 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’d 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 might also like to follow Danica's Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    The slow cooker version of this Chicken and Sausage Stew recipe was posted in 2014. It was updated in 2021 with new photos and the addition of an Instant Pot version, and the recipe was updated again with more information in 2023.

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