Slow Cooker Chicken Sausage and White Bean Stew

This slow cooker chicken sausage and white bean stew brings together savory sausage, creamy beans, tender apples, kale, and sage in a brothy, low-prep dinner. It is especially useful when late-summer schedules start getting busy and you want a warm meal without standing over the stove. Most of the work is simple chopping, then the slow cooker takes over.

Why this stew works for busy weeknights

Chicken sausage adds seasoned flavor quickly, while canned white beans make the stew filling without a long simmer or extra prep. Apples may sound unexpected, but a firm, tart-sweet apple softens into the broth and balances the savory sausage and earthy kale.

The finished stew is not meant to be thick like chili. It is a spoonable, broth-forward meal with tender beans, vegetables, and sliced sausage in every bowl. Serve it with crusty bread, a simple green salad, or cooked farro if you want a heartier plate.

Quick overview

• Main ingredients: Fully cooked chicken sausage, cannellini beans, apples, kale, onion, carrots, celery, and sage
• Hands-on work: About 20 minutes
• **Slow cooker setting:** LOW for 4 to 5 hours or HIGH for 2 to 3 hours
• Best for: Early-fall dinners, back-to-school meal planning, and make-ahead lunches
• **Slow cooker size:** A 5 to 6-quart slow cooker

Ingredients that give the stew its flavor

Use fully cooked chicken sausage for this recipe. It can go into the slow cooker straight from the refrigerator after slicing, and it gives the broth plenty of seasoning. Choose a mild Italian-style chicken sausage if you prefer a classic herb flavor, or use apple chicken sausage for a slightly sweeter result.

Cannellini beans are a good choice because they stay creamy and hold their shape well. Great Northern beans also work. Rinsing canned beans removes excess canning liquid and helps keep the broth cleaner-tasting.

For the apple, choose a firm variety such as Honeycrisp, Pink Lady, or Granny Smith. Softer apples can break down too much during the longer cooking time.

Kale is added near the end so it becomes tender without losing all of its texture. Remove the tough center ribs before chopping the leaves.

How to make chicken sausage and white bean stew in the slow cooker

Start by adding the onion, carrots, celery, apple, garlic, sage, thyme, black pepper, salt, and chicken broth to the slow cooker. These vegetables need the longest cooking time, so placing them in first gives them a head start.

Add the drained and rinsed beans, then arrange the sliced chicken sausage over the top. Cover and cook until the vegetables are tender and the flavors have blended.

Stir in the chopped kale during the final 20 to 30 minutes. The residual heat and broth will wilt it while keeping the leaves pleasantly green and tender.

Before serving, taste the stew and adjust the salt only if needed. Chicken sausage and broth can both contribute a considerable amount of sodium, so waiting until the end helps prevent an overly salty pot.

Practical tips for the best texture

Add kale at the end

Kale needs only a short cooking time in the hot broth. Add it too early and it can become dull in color and overly soft. If using baby spinach instead, stir it in after cooking and cover for a few minutes, just until wilted.

Keep the sausage slices thick

Slice the sausage into 1/2-inch rounds. Thicker slices stay more distinct in the stew and are easier to serve than thin coins.

Adjust the broth after cooking

The beans and vegetables absorb liquid as the stew cooks. If you prefer a soupier result, stir in an additional 1/2 to 1 cup of hot chicken broth at the end. For a slightly thicker broth, mash a few beans against the side of the slow cooker and stir them back in.

Use a fully cooked sausage

The recipe timing is designed for fully cooked chicken sausage. If you have raw chicken sausage, use its package instructions and cook it separately until it reaches 165°F before adding it to the stew. This avoids relying on the slow cooker to cook raw sausage evenly through a crowded pot.

Easy substitutions

Great Northern beans can replace cannellini beans without changing the method. Navy beans work too, though they are smaller and may soften more.

Swiss chard can replace kale. Add chopped chard stems with the vegetables at the beginning, then stir in the leaves for the last 15 to 20 minutes. Baby spinach is another option, but add it only after the slow cooker has finished cooking.

Pears can stand in for apples if they are firm and just ripe. Their flavor is milder and sweeter, so a tart apple gives more contrast to the sausage.

Fresh sage may replace dried sage. Use 1 tablespoon minced fresh sage in place of the dried sage, adding it with the other seasonings.

Serving suggestions

Ladle the stew into wide bowls so each serving has plenty of broth. A squeeze of lemon can brighten the rich bean and sausage flavors, while grated Parmesan adds a salty finish for those who include dairy.

For a more substantial dinner, serve the stew with:

• Toasted whole-grain bread
• Brown rice or farro
• A crisp arugula salad with a simple vinaigrette
• Roasted sweet potatoes

Meal prep, storage, and reheating

This stew is well suited to portioning for lunches. Divide cooled stew into shallow containers so it cools promptly, then refrigerate it within 2 hours of cooking. Use refrigerated leftovers within 3 to 4 days.

To freeze, leave a little room at the top of freezer-safe containers for expansion. Freeze for best quality for up to 2 to 3 months. The beans and apples will be softer after thawing, but the stew will still be enjoyable.

Thaw frozen portions in the refrigerator. Reheat on the stovetop over medium heat or in the microwave, stirring as needed, until the stew reaches 165°F. Add a splash of broth if it has thickened during storage.

MACRO SIMMER RECIPE

Slow Cooker Chicken Sausage and White Bean Stew

A brothy slow cooker stew made with fully cooked chicken sausage, cannellini beans, apples, kale, aromatic vegetables, and sage.

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PREP

20 minutes

COOK

4 to 5 hours on LOW or 2 to 3 hours on HIGH

TOTAL

4 hours 20 minutes to 5 hours 20 minutes

YIELD

6 servings

SLOW COOKER

5 to 6-quart slow cooker

SAFE TEMP

165°F before serving and when reheating leftovers

Equipment5 to 6-quart slow cooker, cutting board, chef's knife, can opener, measuring spoons, food thermometer

Scale ingredients

1×2×3×

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Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 medium firm apples, cored and cut into 3/4-inch pieces
• 3 garlic cloves, minced
• 1 teaspoon dried rubbed sage
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt, plus more only if needed after cooking
• 4 cups low-sodium chicken broth
• 3 cans, 15 ounces each, cannellini beans, drained and rinsed
• 20 ounces fully cooked chicken sausage, sliced into 1/2-inch rounds
• 1 bunch kale, tough ribs removed and leaves chopped, about 5 packed cups
• 1 tablespoon fresh lemon juice, optional

Instructions

1. 1Lightly coat the inside of a 5 to 6-quart slow cooker with the olive oil.
2. 2Add the onion, carrots, celery, apples, garlic, sage, thyme, black pepper, salt, and chicken broth. Stir to combine.
3. 3Add the drained cannellini beans. Arrange the sliced fully cooked chicken sausage over the beans and vegetables.
4. 4Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the carrots are tender and the stew reaches 165°F.
5. 5Stir in the chopped kale. Cover and cook on HIGH for 20 to 30 minutes, or until the kale is tender.
6. 6Stir in lemon juice, if using. Taste and add salt only if needed. Serve hot.

Allergens

Check the chicken sausage and chicken broth labels for specific ingredients. Chicken sausage may contain milk, soy, wheat, or other allergens depending on the brand. This recipe contains no common allergens as written aside from possible packaged-product ingredients.

Substitutions

Use Great Northern beans in place of cannellini beans. Replace kale with chopped Swiss chard, adding the leaves during the final 15 to 20 minutes, or stir in baby spinach after cooking until wilted. Replace the apples with firm pears for a softer, sweeter fruit flavor. Use 1 tablespoon minced fresh sage in place of the dried sage.

Storage, freezing and reheating

Refrigerate cooled leftovers in shallow, covered containers within 2 hours and use within 3 to 4 days. Freeze portions in freezer-safe containers for best quality for up to 2 to 3 months. Thaw frozen stew in the refrigerator. Reheat on the stovetop or in the microwave until it reaches 165°F, adding broth if needed to loosen the consistency.

Nutrition

Estimated nutrition per serving: Calories: 400 calories; Protein: 27 g; Carbohydrates: 42 g; Fat: 14 g; Fiber: 10 g; Sugar: 9 g; Sodium: 1,130 mg.

Helpful equipment

Affiliate disclosure: This post contains paid links. As an Amazon Associate I earn from qualifying purchases.

• Crock-Pot 6-Quart Programmable Slow Cooker (paid link)A 6-quart programmable slow cooker with a digital timer and locking lid for standard slow-cooker recipes and easier transport.
• Manual Can Opener (paid link)A manual can opener with an ergonomic turning knob for opening canned beans, tomatoes, broth, and other pantry ingredients.