If you're looking for a deliciously EASY crockpot recipe...this slow cooker sausage and potatoes dish only takes 5 to 10 minutes prep work AND 5 to 7 ingredients too!
You can use any sort of smoked sausage as well. Turkey sausage, kielbasa or anything of the sort. We prefer the uncured pork sausage, but that's our personal preference. It's partially for health reasons and partially because we prefer the taste.
Again, any sort works. You choose what's best for YOU and your personal needs. Some of them will "puff" up more than others, all taste really delicious. And taste...well, that's more important than pretty in my book.
In This Article (click headings to jump)
Step by Step Slow Cooker Sausage and Potatoes
Ohhhh this is complicated...well, sorta. No, no it isn't. It's super easy! The most time-consuming thing about this dish is washing and dicing the potatoes.
You can peel them, or you don't have to. You can see from the picture above I didn't. That's a personal preference too. I don't peel potatoes on a regular basis. If you want to know that story, check out Crock Pot Mashed Potatoes. It's short a sweet, but there's no need to repeat it twice.
Anyways, step by step...here goes.
- Wash and dice the potatoes, toss them in the buttered crock pot
- Peel and slice the onions, they are layer #2
- Dice up the sausage (or kielbasa, or whatever) and do the same (#3)
- Mix the remaining ingredients and pour them over the top.
- Then cover and cook.
If you want, you can add garlic cloves...either whole or minced. I did. The whole garlic cloves are a little strong but they get a bit of a sweet bite when cooked like this. The onions are optional if you're not a fan...or if your stomach is too sensitive. Just leave them out. It's a great dish no matter 🙂
Printable Slow Cooker Sausage and Potatoes Recipe
Slow Cooker Sausage and Potatoes
Ingredients
- 2 pounds sausage links diced into 1-inch pieces
- 2 pounds potatoes washed and diced into chunks
- 1 large onion sliced (optional)
- 6 to 12 garlic cloves optional
- 1 can cream of chicken soup
- 3/4 cup chicken broth
- 2 tbsp Worcestershire sauce
Instructions
- Lightly oil or butter your crock pot insert
- Layer the potatoes, onions, then the sausage
- Mix the soup, broth and Worcestershire sauce in a separate bowl and pour over the top
- Cover and cook on low for 6 to 8 hours
Freezer Meal Directions:
- Toss the sausage, onions and garlic into a zippable freezer bag.
- Mix the broth, Worcestershire sauce and soup. Pour over sausage mixture.
- Lay flat, squeeze out air and label.
- Place a note on your label (and your calendar) that you'll need potatoes for this recipe.
To Cook Freezer Meal:
- Defrost overnight in the refrigerator.
- Butter crock pot insert.
- Pour washed, diced potatoes in bottom.
- Pour freezer bag contents over the top.
- Cook until potatoes are tender. About 7 hours.
Notes
- 30 minutes before serving, turn the slow cooker to high (and leave the lid on for now).
- Mix 2 tablespoons cornstarch with 1/4 cup water. Stir until very well combined.
- Pour the cornstarch slurry into the liquid and stir well.
- Cover the crockpot again and give the sauce time to thicken.
Other Deliciously Easy One-Pot Crockpot Meals!
If you like this recipe, we think you might want to check these out too!
- Crock Pot Beef & Barley Soup
- Crockpot Ranch Chicken and Mushrooms
- Slow Cooker Chicken & Dumplings
- Crock Pot Beef and Noodles
What kind of potatoes do you use? Looks like small red in the picture but yukon migjt work as well.
You are correct...I used red on this recipe. But you're also correct that I'd swap out Yukon in a heartbeat if that's what I had (or if that was what was on sale).
Do the potatoes absorb the liquid or does it stay a little soupy? I wonder if dusting the potatoes with flour would make a gravy?...Hmmm
Mine was a little soupy. Others have made it, used a different type of potatoes and it was thicker. I think it depends on the type of potato. The flour might work. I am honestly not sure. Good luck trying it 🙂
I wanted to love this - I was so excited. Mine came out like soup - very broth and not creamy. I used red potatoes and smoked sausage. I think next time I would double the cream of chicken soup.
Hi Daisee,
Sorry the creaminess wasn't as you excepted. The starch content in the potatoes has a direct effect on that. There is no way (that I know of) to know the starch content until after you cook them either.
I personally wouldn't add another can of soup. The cream soups liquify too much most times to add much creaminess. I would either mash up one (or two) of the cooked potatoes and toss them back in the crock and stir stir stir. Or add potato flakes (if you do those). But then again, you might be right, the canned soup might be what you're tastebuds are after. Experiment and enjoy. Let me know how it turns out next round 🙂
You might try making a slurry with corn starch and water, or flour and water and adding at the end. It should thicken it up.
You absolutely can do that if you'd prefer Rosemary.
My mom always made this when we were kids. She added green beans smoked sausage and potatoes and left out the soup either used just water and let it boil down or some kind of stock It was amazing. Even better the next day! With some cornbread on the side.
Slow cookers are great for all sorts of recipes. That's one of their beauties 🙂
Can this be prepped to freeze and cook later?
I've not had a lot of luck freezing raw potatoes. I know some people have.
IF you decide to try it I would use russet or Yukon potatoes, no reds.
Also, I'd make sure the potatoes were completely covered with the creamed soups before freezing. I read someplace that seems to help with the freezing process on them.
Good luck. I hope it works well for you.
Can I use cream of mushroom soup instead of chicken? That’s the only thing I didnt have.
Thank
Well sure. Most times any sort of "cream" soup works to sub out another. The taste varies a little, but the cook time really doesn't.
Psst...that's with just about any recipe, not just mine 🙂
Is there a way you can make this in the oven my crockpot doesn’t seem to be working at the moment and I don’t have many other options,
Hey Mac. I haven't tried it. But I am guessing you could use a covered dish or foil and do 350 for about 45 to 50 minutes. Possibly a little longer. If you didn't want to cover the dish I'd add more broth to allow for evaporation. Best of luck!
I would like to add cabbage to that would also be good probably a hour before it’s done
If you like the cabbage crisp, yes adding it later would be better. If you like if very cooked (like I do), I'd add it to the bottom of the crock before the potatoes. Your choice. Excellent idea 🙂
Can u add cabbage to this recipe and if so, how would you layer it? I think it would be a delicious add in.
That sounds like an interesting idea. I'd add it on the bottom, before the potatoes. BUT we prefer our cabbage completely cooked and not crisp at all. If you prefer it a bit firmer, I'd place it on top the potatoes. Cool idea 🙂
What size can of the cream of chicken
The standard size, not the family one. I believe they are between 12 and 14 ounces.
I used Idaho potatoes. I think they’re starchier. I used cream of mushroom soup and a Knox chicken flavor gel pack for taste and saltiness. And finally, I tossed in 1/2 a minced, deseeded homegrown jalapeño. Perfect! I’ve also seen recipes that add green beans. that’s good too if you’re trying to get more veggies in your life. Have fun with it!
Wow! We think alike! I also added a jalapeno! I turned the cans over in the store and liked the ingredients in the Cream of Broccoli best (no MSG) so that got me thinking to add more veggies too. I had a bunch of broccoli stalk that needed a use so I peeled them and added between the potatoes and onion. I used Idaho potatoes as well because of the starch and the price but went with a sweeter chicken/apple sausage hoping it'll balance with the heat of the pepper and the other savory flavors. It's in the pot now smelling awesome so, we'll see!
That sounds awesome Bri! I hope it turned out great 🙂
Do I cook sausages first and then place in crock pot to cook again ?
Nope. I've used all sorts of sausages. Smoked, brats and summer...you can put any and all of them in raw and they'll be done when time is up. If you want, you can always toss them in a hot skillet to get them a tad brown before serving. It's not necessary but some prefer it.
Can you leave the chicken broth out as I am not sure if that is chicken broth in the tin
If not where would you get it ????
You can leave it out, just replace it with another liquid of some sort. Water even works, you just may not have quite as much flavor.