Crockpot Potato and Sausage
This crockpot potato and sausage dinner is a cheesy, smoky one-pot meal made from baby potatoes, sliced sausage and a creamy sauce. It is a meal for busy nights, and the leftovers are as good as the first night.
6
servings15
minutes5
hoursSmoked sausage and baby potatoes in a creamy cheddar sauce. A filling one-pot dinner with little cleanup.
Ingredients
1.5 lb smoked sausage, sliced into half-inch rounds
2 lb baby potatoes, quartered
1 yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup low-sodium chicken broth
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups shredded sharp cheddar
4 oz cream cheese, cubed
2 green onions, sliced
Directions
- Lightly spray a 6-quart slow cooker.
- Layer the potatoes, onion, bell pepper and garlic in the bottom.
- Arrange the sausage rounds on top.
- Whisk the cream of chicken soup, broth, paprika, thyme, pepper and salt together and pour over the top.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3.5 hours.
- The potatoes should be fork-tender and the sausage hot all the way through.
- Stir in the cream cheese cubes until melted into the sauce.
- Sprinkle 1.5 cups of the cheddar over the top.
- Cover and cook 10 more minutes until the cheese is melted and bubbling.
- Top with the last of the cheese and green onions and serve warm.
Notes
- Use kielbasa or andouille, and add frozen green beans in the last hour. Chicken sausage works too. Refrigerate up to 4 days, and warm gently. Skip freezing. Serve with a green salad or crusty bread.
Why potato and sausage is a natural slow cooker dinner
Smoked sausage and potatoes are one of the oldest pairings for a reason. The sausage seasons everything around it, and the potatoes soak up the smoke and fat as they soften. In the slow cooker they cook for five to six hours on LOW with onion, pepper and a creamy soup base, and you do almost no work.
This version is cheesy. Cheddar and cream cheese melt into the sauce at the end and make the potatoes feel like a casserole. It is the kind of meal that works for a weeknight, a potluck or a cold evening when everyone wants something hot and filling. If you search for sausage and potato crockpot recipes, most are some version of this: meat, potatoes and a creamy sauce. A 6-quart cooker is the right size, and you should fill it no more than two-thirds full so the potatoes cook evenly.
Ingredient notes
Smoked sausage: Kielbasa or any fully cooked smoked sausage works. Slice it into half-inch rounds so the pieces keep their shape.
Baby potatoes: Quarter them so they cook at the same rate. Their thin skins hold together better than russets.
Cream of chicken soup: It makes the sauce base. A condensed can is thick enough that the sauce coats the potatoes.
Sharp cheddar: Shred your own so it melts smoothly. Mild cheddar is less flavorful once it melts into the sauce.
Cream cheese: Cut it into cubes so it dissolves into the hot sauce, and stir until no streaks remain.
Onion, pepper and thyme: Red bell pepper adds sweetness and color, and thyme and smoked paprika echo the smoke in the sausage. Dice the pepper large so it holds.
Tips for the best result
Add the cheese at the end: The most common mistake is adding cheese at the start. After hours of heat it turns grainy and oily. Stir it in for the last 20 to 30 minutes.
Layer the potatoes on the bottom: They need the most heat, so put them at the base with the sausage on top. This keeps the sausage from overcooking.
Cut the potatoes evenly: Pieces about an inch wide cook through in five to six hours. Larger chunks stay firm. Brown the sausage if you have time. Three minutes in a skillet adds a seared edge and gives the sauce more flavor, but it is optional on a busy day.
Swaps and variations
Use bratwurst, andouille or turkey sausage in place of kielbasa. Add a cup of frozen corn or green beans for the last hour. Swap the cream of chicken soup for cream of mushroom or cheddar soup. For a spicy version, use pepper jack and add a diced jalapeno.
Do not use raw sausage links without browning them first. They release fat and can leave the sauce greasy and the meat gray. This cheesy potato sausage crockpot dish also works with a bag of frozen hash browns in place of fresh potatoes. Cut the cooking time by an hour.
What to serve with cheesy potato and sausage
A crisp green salad or steamed broccoli goes well with this rich dish. Add buttered green beans or sliced tomatoes if you want something fresh. Crusty bread is good for wiping up the sauce, and a spoonful of sour cream on top adds a cool tang. Top each bowl with chopped green onions for freshness.
Storing, freezing and reheating
Refrigerate leftovers for up to four days. Reheat in the microwave, stirring halfway, or in a skillet over medium heat with a splash of milk to loosen the sauce.
Freezing is not ideal, because the potatoes turn grainy and the sauce can separate. If you do freeze it, keep it for no more than two months and reheat gently.
Crockpot Potato and Sausage at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 14, led by smoked sausage, baby potatoes, yellow onion, red bell pepper
Tips for Crockpot Potato and Sausage
Use kielbasa or andouille, and add frozen green beans in the last hour. Chicken sausage works too. Refrigerate up to 4 days, and warm gently. Skip freezing. Serve with a green salad or crusty bread.
Crockpot Potato and Sausage FAQ
How long does Crockpot Potato and Sausage take?
Crockpot Potato and Sausage takes 5 hours of cooking after 15 minutes of prep.
How many people does Crockpot Potato and Sausage serve?
This recipe makes 6 servings.
What do I need to make Crockpot Potato and Sausage?
14 ingredients, led by smoked sausage, baby potatoes, yellow onion, red bell pepper. Amounts are in the recipe card above.
