Spicy Chicken Sausage Stew is a savory mixture of potatoes, kale, and spices that’s the perfect seasonal meal for those cool, fall nights.
This recipe is a part of a holiday recipe roundup collaboration hosted by me, Natasha of @asiliglamcooks. For this week we are focusing on the best fall slow cooker meals. I hope you’ll enjoy this guest post below!
I’m BonAppeDee, many call me Dee. I’m a city gal who’s utterly in love with all things food. You can check out my website at: www.bonappedee.com and at social media at @BonAppDee
Spicy Chicken Sausage Stew is a savory mixture of potatoes, kale, and spices that’s the perfect seasonal meal for those cool, fall nights. All of the flavors meld together wonderfully to create a delicious one-pot meal that the whole family will enjoy!
Key Ingredients in Spicy Chicken Sausage Stew
- Chicken Sausage: Stew isn’t complete without a protein. I opted for chicken sausage because it tastes great and cooks faster than beef traditionally used in stew.
- Kale: Packs a lot of nutrients and cooks fast; remove the stem and shred leaves into smaller bits so its tender and not chewy.
- Yukon Potatoes: Used to thicken the stew.
- Dijon Mustard: Enriches the color and taste of the stew, adding a spicy/tangy combination.
- Chicken Stock: A natural base for stew; adds moisture, flavor and texture.
- Heavy Cream: Thickens the stew while adding a creamy consistency.
Spicy Chicken and Kale Stew
Ingredients
- 1 pk Spicy Chicken Sausage, cut into pieces
- 1 1/2 cup Yukon Potatoes, diced
- 1 1/2 cup Kale, ribs removed
- 1/2 Onion, diced
- 4 stalks Celery, diced
- 2 tablespoons Dijon mustard
- 2 tablespoons Chili Powder
- 1 tablespoon Red chili pepper
- 1 tablespoon Sage
- 1 tablespoon Ground Cumin
- 1 tablespoon Thyme
- 2-4 cups Chicken broth or chicken stock
- 3 lg Carrot, chopped
- 1/2 cup Heavy Cream
- 1/4 cup Worcestershire
- 1/4 teaspoon Salt & Pepper to taste, depending on how salty your stock
Instructions
- Chop, dice, and measure all your ingredients.
- On medium-high heat, in a medium-large pot or dutch oven, add 1 tablespoon of butter.
- Add onion, celery, carrots, and garlic and cook until slightly softened. Cook over medium heat for about 3-4 minutes.
- Stir in potatoes, spicy chicken sausage, sage, and let cook for about 2 minutes.
- Add ground cumin and stir.
- Add chili powder and stir for 1-2 minutes.
- Add Worcestershire and stir.
- Add Dijon Mustard and stir.
- Add heavy cream and stir.
- Add red Chili Flakes and stir.
- Add chicken stock and stir and turn heat to high and bring soup to a boil.
- Add thyme and a pinch of salt and stir. Let it simmer on low for 20-25 mins.
- Simmer soup on low for about 10-15 more minutes. Taste, add salt and pepper if desired.
- Add kale a handful at a time and stir.
- Add a pinch of salt and pepper.
Nutrition information is automatically calculated, so should only be used as an approximation.
Tune in tomorrow for our next submission in our holiday recipe takeover series hosted by @asiliglamcooks and friends.
P.S. Check out my last recipe here.
