This 5-ingredient slow cooker fall harvest sausage stew is the kind of practical, hearty meal that earns a regular place in a cold-weather dinner rotation. Using frozen ground pork sausage chubs right from the freezer makes it especially convenient on busy days, while a handful of shelf-stable and easy-to-find ingredients turns them into a rich, rustic stew with sweet-savory autumn character. It’s a straightforward Midwestern-style crock pot supper: filling, budget-friendly, and deeply comforting.
Serve this stew with thick slices of buttered crusty bread, warm biscuits, or cornbread to catch the flavorful broth. A simple green salad with a sharp vinaigrette or a side of steamed green beans works well to balance the richness of the sausage, and if you want to round it out even more, spoon it over mashed potatoes, rice, or buttered egg noodles.
5-Ingredient Slow Cooker Fall Harvest Sausage Stew
Servings: 6
Ingredients
2 frozen ground pork sausage chubs, about 1 pound each
1 can (15 ounces) diced tomatoes, undrained
1 can (15 ounces) white beans, drained and rinsed
1 can (15 ounces) pumpkin puree
4 cups chicken broth
Directions
1. Place the two frozen sausage chubs in the bottom of a slow cooker.
2. Pour in the diced tomatoes with their juices, add the white beans, spoon in the pumpkin puree, and pour the chicken broth over everything.
3. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the sausage is fully cooked through and easy to break apart.
4. Remove the lid and use a spoon to break the sausage into bite-size chunks. Stir well so the pumpkin blends into the broth and the stew becomes evenly combined.
5. Taste and adjust with salt and black pepper if desired, then ladle the hot stew into bowls and serve.
Variations & Tips
Add a vegetable: Cubed butternut squash, peeled sweet potatoes, or sliced carrots fit the fall profile beautifully. Add 2 to 3 cups at the beginning so they soften fully in the slow cooker.
Make it spicier: If you like more heat, use hot pork sausage or stir in red pepper flakes near the end of cooking. A little smoked paprika also adds warmth and depth without changing the stew’s easy character too much.
Thicken or thin as needed: Pumpkin puree naturally thickens the broth. If the stew seems thicker than you want after cooking, stir in extra broth 1/2 cup at a time until it reaches the consistency you like.
Break up the sausage differently: For a more rustic stew, leave the sausage in larger chunks. If you prefer a more even spoonful, break it into smaller crumbles and stir thoroughly before serving.
Storage tip: Leftovers keep well in the refrigerator for up to 3 days and often taste even better the next day. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the stew has thickened in the fridge.