Sausage and Potato Crockpot Stew

Sausage and Potato Crockpot Stew

Last updated: January 2022

Today I'm back with another recipe and this is another slow cooker/crockpot dish. Crockpots are amazing for those of us with IBD, as it requires just a few minutes of prep for a delicious meal at the end of the day.

They're also a great way to cook veggies – since they soften a lot when cooking – and are generally low-fat meals as you don't need to add any oil to a crockpot. I usually throw in chicken and veggies but sometimes we make this sausage and potato crockpot dish too.

I usually use low-fat chicken sausages. Although you can use the regular kind, I find chicken sausages much better for my digestion than pork ones. I then add potato and sweet potato and, if my belly feels up to it, I add in some other vegetables too, such as courgette (but this is optional).

The base is simply stock (homemade or just use storebought stock cubes), chopped tomatoes, and spices such as turmeric, cinnamon, and paprika. It works really well to make in big portions (this one serves at least 4) and lasts a few days in the fridge and can also be easily frozen (and defrosts well from experience).

Serves 4

Ingredients for sausage and potato crockpot stew

  • One pack of chicken sausages (usually contains around 8 sausages)
  • 2 medium potatoes
  • 2 medium sweet potatoes
  • 1 courgette (optional)
  • 1.5 cups of vegetable or chicken stock
  • 1 can of chopped tomatoes
  • 1 teaspoon of turmeric
  • 1 teaspoon of cinnamon
  • 1 teaspoon of paprika

Instructions for sausage and potato crockpot stew

  1. In a frying pan, brown chicken sausages for 7-10 minutes. You don't have to do this but it helps the sausages taste nice and crispy.
  2. Once browned, remove and slice. Then pop in the slowcooker. (Don't worry if not completely cooked as they'll cook in the slowcooker, too.)
  3. Now pour over chopped tomatoes and stock.
  4. Peel and slice both types of potato.
  5. If using courgette, peel, slice and add to the mix.
  6. Sprinkle in the spices – turmeric, paprika, and cinnamon.
  7. Stir well to ensure sausage and potatoes are well-coated.
  8. Cook on slow for 8 hours or high for 6 hours. (I've tried both options.)

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Nutrition facts

Per Serving

  • calories: 232
  • carbohydrate: 36.8g
  • cholesterol: 0mg
  • dietary fiber: 5.9g
  • protein: 9.6g
  • saturated fat: 1.5g
  • sodium: 479mg
  • sugars: 6.3g
  • total fat: 5g

Disclaimer: InflammatoryBowelDisease.net does not provide any express or implied warrant toward the content or outcome of any recipe.


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