Ingredients:

  • 2 lbs (900g) Baby Red or Yellow Potatoes, halved or quartered
  • 5 lbs (680g) Smoked Sausage (Kielbasa or Andouille), cut into 1-inch thick rounds
  • 1 lb (450g) Fresh Green Beans, trimmed (or frozen, unthawed)
  • 1 medium Yellow Onion, roughly diced
  • 4 large Garlic Cloves, minced or pressed
  • 4 cups (950 ml) Low-Sodium Chicken Stock/Broth
  • 1 tbsp Dried Italian Herb Blend
  • 1 tsp Dried Thyme
  • 2 large Bay Leaves
  • 5 tsp Kosher Salt (to start)
  • 1/2 tsp Black Pepper, freshly cracked
  • 1/2 tsp Red Pepper Flakes (Optional)
  • 4 oz block (115g) Full-Fat Cream Cheese, cut into 4-5 cubes
  • 2 tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the Ingredients: Halve or quarter the potatoes into rough 1-inch pieces. Slice the smoked sausage into thick rounds. Trim the green beans. Dice the onion and mince the garlic.
  2. Layer the Crock-Pot Base: Place the diced potatoes evenly across the bottom of the slow cooker. This ensures they sit closest to the heat.
  3. Add Mid-Layers: Layer the sliced sausage and diced onion over the potatoes.
  4. Top with Beans: Add the trimmed green beans and minced garlic on top of the sausage/onion layer.
  5. Add Liquid and Seasoning: Pour in the chicken stock (ensure the liquid comes about 3/4 of the way up the contents). Sprinkle the Italian herbs, thyme, salt, pepper, and bay leaves over the top. Do not stir yet.
  6. Cook: Cover the slow cooker. Cook on LOW for 8 hours or HIGH for 4 hours.
  7. Check Doneness: After the cooking time has elapsed, remove the bay leaves. Use a fork to test the largest potato piece—it should be completely fork-tender.
  8. Incorporate the Cream Cheese: Place the cubes of cream cheese across the top of the stew. Replace the lid and let the heat melt the cheese for 10–15 minutes.
  9. Stir to Finish: Uncover the pot and gently stir the contents until the cream cheese is fully melted and incorporated, thickening the liquid into a creamy, velvety sauce.
  10. Taste and Adjust: Taste the stew and adjust the seasoning (salt and pepper) as needed.
  11. Serve: Garnish generously with fresh chopped parsley before serving hot.