A rustic One Pot Sausage and Bean Stew with Chicken makes a wonderful easy comfort food meal. For making this recipe I highly recommend the 3.5-quart Essential Dutch Oven, it has a slightly rounded shape on the bottom, making it perfect for soups and stew. If you only have one Dutch Oven and only need to cook for two or three people then this needs to be in your kitchen.
For a rustic and hearty meal, you can't go wrong with a tasty sausage and bean stew with chicken for any night of the week. The stew is even better the next day o it's a perfect make-ahead meal.
Looking for a slow cooker version? Try my small batch slow cooker sausage and bean stew.
- Chicken - The recipe is made uber easy if you buy already cooked chicken from your grocery deli or hot bar. Use a combination of thighs and breasts for variety.
- Sausages - Another fully cooked option is the Aidells Cajun-style sausage. Aidells makes a variety of flavors so you can fine-tune the stew to fit your personal taste. I've also used a Kielbasa that tasted great.
- Tomatoes - Use a low sodium version of canned diced tomatoes. Drain and rinse lightly. If you use a fresh tomato they absolutely MUST be ripe and flavorful.
- Garlic - Your option is of course freshly chopped garlic cloves, or jarred minced garlic is acceptable.
- Fresh Thyme - If you have an herb garden that's perfect because you can just snip what you need. I buy a package of the fresh "poultry herb mix that also contains rosemary and sage that can be used for other dishes.
- Chicken Broth - Just go with a canned low sodium organic chicken broth unless you have homemade on hand.
- Cannellini Beans - Cannellini beans are white kidney beans,if you can't find Cannellini's in the store, then go with another white bean variety.
Can I make this stew in a slow cooker?
Yes, you can, put all the ingredients into the slow cooker on low for about 2-3 hours. You won't need to cook the stew very long in the slow-coker because all the ingredients used are fully cooked.
What is another type of Beans can I use?
Any bean you like works great with a bean and sausage stew.
Variations of Sausage and Bean Stew
Sometimes I make this without the Chicken breast and thighs and substitute a Chicken Apple Sausage. The fully cooked sausage has a longer shelf life.
More Stews for Two
A tasty stew that is easy to make and full of flavor. The Cajun-style sausage give this stew a little bit of a flavor kick.
- 2 precooked bone-in chicken thighs or breast
- 2 Aidells Cajun style sausages
- 2 tablespoons olive oil
- 1 small onion, diced (about 1 cup)
- 1 (14.5-ounce) canned diced tomatoes, drained
- 3 garlic cloves, chopped coarsely
- 2 sprig fresh thyme
- 1 (14.5-ounce can) chicken broth, low sodium
- 1 (15.5-ounce) can Bush's cannellini beans, rinsed
- Slice the sausages about ¼ inch thick. Remove the skin from the cooked chicken and cut into large chunks. Set aside.
- Chop the onion and garlic then set aside.
- Open the cans of beans and tomatoes and rinse.
- Heat a 3.5 quart Dutch Oven on medium heat, when the pan is heated for about 2 minutes add the olive oil to the dutch oven.
- Add sausage and flip and stir the sausage until browned on all sides.
- Push the sausage to one side of the Dutch Oven and lower the heat to medium-low. Add the onion and cook for about 5 minutes until the onions are brown.
- Stir in garlic and thyme and cook just until the fragrance is released about 30-45 seconds.
- Add the tomatoes and beans, stir to mix, and cook for an additional 1-2 minutes.
- Add the chicken broth. Increase heat to a medium-high and bring to boil, then reduce heat to low, cover, and simmer about 15 minutes.
- Uncover the Dutch oven and add in the cooked chicken. Simmer uncovered until sauce begins to thicken, about 10 minutes. Let sit for 5-10 minutes before serving.
Great served over rice.
Serving Size:2 cups
Amount Per Serving: Calories: 470Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 127mgSodium: 530mgCarbohydrates: 23gFiber: 5gSugar: 4gProtein: 32g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.