When I married a Midwest man, I quickly learned that potatoes weren’t just a side dish in his family! They were the foundation of every meal and his family could serve them in a dozen different ways that I never thought of. Our Crockpot Sausage Potatoes recipe fills you up with its hearty ingredients. It’s been on regular rotation in my home since I’ve discovered how to make it in the slow cooker.
Sausage and potatoes have been filling up bellies in hardworking families for generations. It is a meal that is simple to put together, relatively inexpensive, and the ingredients are ones that are typically found in pantries and refrigerators. You can double the recipe, freeze it, and have a meal ready when you need it. We love serving this meal with our family favorite dutch oven sourdough bread.
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Why We Love Crockpot Sausage Potatoes
- Budget friendly- these ingredients (potatoes, sausage, seasonings) are typically less expensive. However, don’t let the price tag confuse you- this is a hearty meal that will give you bang for your buck!
- Easy cleanup- a crockpot is all you need to bring a filling dinner to the table.
- Double and freeze half– cook once and eat twice by doubling the recipe and putting a portion in the freezer. You’ll thank yourself later when you have a dinner ready in the freezer
Do you have extra potatoes from the bag you need to use up? Have you tried our Clam Chowder with Bread Bowl? I know I say this a lot, but I mean it when I say this is one of my top 5, favorite recipes.
Ingredients and Substitutions
- Yukon gold potatoes- red potatoes or russets work, but will break down more and create a creamier texture.
- Smoked sausage-andouille sausage for a Cajun flavor, Italian sausage (make sure you brown it first), chicken sausage for a lighter option, or kielbasa. Hot links work great if you like more heat!
- Bell pepper- you can use any color you have on hand. You can also skip them entirely or swap for tomatoes or diced zucchini or yellow squash (add during the last hour).
- Chicken broth– Vegetable broth, beef broth, or water with a bouillon cube. Even plain water works since the sausage adds plenty of flavor.
- Seasonings -Italian seasoning (or equal parts dried basil, oregano, and thyme), onion powder, black pepper, red pepper flakes (optional if you like heat), and smoked paprika can be substituted with regular paprika.
- Butter- substitute for your preferred cooking oil or leave out entirely.
Equipment
- Slow cooker (crock pot)
- Serving spoon
Recipe variations
- Cajun Style: Swap smoked paprika for Cajun seasoning, use andouille sausage, and increase the red pepper flakes. Serve over rice.
- Cheesy Comfort Food: Stir in 1/2 cup heavy cream and 1 cup shredded cheddar during the last 15 minutes. Top with extra cheese and fresh chives.
- Veggie Loaded: Add sliced mushrooms, diced carrots, and corn. Stir in fresh spinach or kale during the last 15 minutes.
- German Style: Use bratwurst, swap bell peppers for sauerkraut (drained), and add a tablespoon of whole grain mustard. Serve with bread.
How to make Sausages and Potatoes in Slow Cooker
- Cut potatoes into consistent, bite-sized pieces and slice sausage into 1/2-inch rounds.
- Layer the potatoes in the bottom of the slow cooker, then add sausage, onion, garlic, and bell peppers on top.
- Pour chicken broth and olive oil over everything.
- Sprinkle with smoked paprika, Italian seasoning, onion powder, black pepper, and red pepper flakes. Stir gently to coat.
- Cover and cook on LOW 4-6 hours or HIGH 2-3 hours until potatoes are fork-tender.
- Stir in butter, taste for seasoning, and garnish with fresh parsley before serving.
🎯 TFN Pro Tip
Cut potatoes bite-sized and evenly: This is the most important step. Pieces that are similar in size cook at the same rate, so you won’t end up with some mushy and some undercooked.
Recipe FAQs
No, the only sausage we recommend browning first would be Italian sausage. Smoked sausages are already cooked so they do not need to be browned.
Yes you can use frozen potatoes, they might need to cook a bit longer so keep an eye on the time. Hash browns also work for this recipe but will have a shorter cooking time.
The easiest way to thicken this recipe is to smash a several potatoes in the crock pot and stir.
Other Crockpot Recipes to Consider…
- Slow Cooker Country Style Ribs
- Slow Cooker Calico Beans
- Slow Cooker Shredded Chuck Roast
- Crockpot Chicken Enchiladas
If you tried this crockpot sausage & potatoes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Slow Cooker Sausage and Potatoes
Equipment
- slow cooker (crock pot)
Ingredients
- 1 ½ pounds Yukon gold potatoes cut into 1-inch chunks
- 1 pound smoked sausage or kielbasa, sliced into 1/2-inch rounds
- 1 onion medium , diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional if you like heat
- Salt to taste
- 2 tablespoons butter
Optional additions:
- Fresh parsley for garnish
- 1 cup shredded cheddar cheese
- ½ cup heavy cream for creamy version
- 2 cups fresh spinach or kale stir in last 15 minutes
Instructions
- Add the potatoes to the bottom of the slow cooker. Layer the sliced sausage, onion, garlic, and bell peppers on top.
- Pour the chicken broth and olive oil over everything. Sprinkle with smoked paprika, Italian seasoning, onion powder, black pepper, red pepper flakes (if using), and a pinch of salt. Gently stir to coat everything evenly.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the potatoes are fork-tender.
- Stir in the butter during the last 15 minutes of cooking. Taste and adjust seasonings as needed.
- Garnish with fresh chopped parsley. Serve hot as is or with crusty bread.
Notes
- Cut potatoes evenly: This is the most important step. Pieces that are similar in size cook at the same rate, so you won’t end up with some mushy and some undercooked.
- Put potatoes on the bottom: They take the longest to cook and need to be closest to the heat source and submerged in the liquid.
- Don’t overfill your slow cooker: Fill it no more than two-thirds full so everything cooks evenly and the liquid doesn’t bubble over.
- Check at the early end of the time range: Potatoes can go from perfect to mushy quickly. Start checking at 4 hours on LOW or 2 hours on HIGH.
- Add delicate ingredients last: If using spinach, kale, or cheese, stir them in during the last 15-30 minutes so they don’t overcook or break down.
- Taste before serving: Smoked sausage is quite salty, so you may need less salt than you think. A squeeze of lemon juice at the end brightens everything up.
- Cajun Style: Swap smoked paprika for Cajun seasoning, use andouille sausage, and increase the red pepper flakes. Serve over rice.
- Cheesy Comfort Food: Stir in 1/2 cup heavy cream and 1 cup shredded cheddar during the last 15 minutes. Top with extra cheese and fresh chives.
- Veggie Loaded: Add sliced mushrooms, diced carrots, and corn. Stir in fresh spinach or kale during the last 15 minutes.
- German Style: Use bratwurst, swap bell peppers for sauerkraut (drained), and add a tablespoon of whole grain mustard. Serve with bread.
- Refrigerator: Store in an airtight container for up to 4 days. The flavors meld together even more overnight.
- Freezer: Freeze in portion-sized containers for up to 3 months. Note that the potatoes may change texture slightly and become a bit softer after thawing.
- Reheating from refrigerator: Warm in a skillet over medium heat with a splash of broth to loosen things up. You can also microwave individual portions for 2-3 minutes, stirring halfway through.
- Reheating from frozen: Thaw overnight in the refrigerator, then reheat using the method above. For a quicker option, reheat in the slow cooker on LOW for 1-2 hours with a bit of added broth.
Nutrition
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