Slow Cooker Sausage and Potatoes
Our Crockpot Sausage Potatoes is a weeknight dinner winner. Easy ingredients that are pantry and fridge staples thrown in a slow cooker to simmer all day.
Servings: 6 servings
Calories: 414kcal
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
Optional ingredients are not calculated into the nutritional facts.
Recipe tips
- 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
Calories: 414kcal | Carbohydrates: 26g | Protein: 12g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 827mg | Potassium: 755mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1010IU | Vitamin C: 66mg | Calcium: 40mg | Iron: 2mg