I love sausage and potatoes and I love crockpot stew, and that’s why I love this sausage and potato soup. It includes smoked sausage and other delicious ingredients for an easy dinner. It’s one of the best slow cooker meals I can think of.
If you’re in the mood for something with a lot of flavor and a lot of filling yumminess, then you’re in for a treat. This sausage and potatoes recipe makes meals complete.
The best part about this recipe is how quickly it can be prepped. If you’re looking for a weeknight dinner that takes very little preparation and produces fantastic results, you’re going to love this meal.
There are other great things about this recipe, too! Kids love this recipe, for example. What kid doesn’t love potatoes and sausage, after all? And, this recipe can be made for dinner or even breakfast, depending on your needs. Finally, you can vary this recipe to make it more your style. I’ll suggest some food substitutions later in the recipe.
I use this meal as a standalone or as a side dish that goes with other things. You can pick. I also like to bring this meal to events with friends and family, because it’s so versatile and well-liked by everybody. Enjoy!
Why You’ll Love This Recipe
There really are lots of reasons to love this slow cooker sausage and potato stew. Here are some of my favorite features about this type of meal:
- Delicious: This meal is so yummy. The sausage is crisp on the outside and juicy on the inside, while the potatoes absorb all the wonderful flavors of the Creole seasoning.
- Easy! This meal comes together with very little preparation. I prepped this meal in 15 minutes.
- Adjustable: You don’t have to use the Creole seasonings for this recipe; you can also choose seasonings that work for you.
- Smells wonderful: I love to come home and smell this meal cooking. It makes my whole house feel more comforting!
Ingredient Notes & Substitutions
Meat: You can choose different types of sausage to make this recipe, or you can sub different types of meat, like beef or even ground turkey, if you want to make it more heart-healthy. I also like to use lamb for this dish.
Potatoes: I prefer Yukon gold potatoes, but you can choose russets or another type. Choose the type of potatoes that work for you.
Veggies: You can add veggies as you see fit to make this a more complete meal. I like to add mushrooms, but you can also add peppers or even carrots, which offer a nice sweetness.
Eggs: Want to make this a breakfast stew? Add eggs to your sausage and potatoes.
Tips for Success
There aren’t that many things you can do to make this recipe easier, but you sure can make it personal to your tastes by following these tips.
- Crisp up the potatoes in the oven or the air fryer before putting them in the crock pot, if that’s your preference.
- If you want the mixture to be spicier, consider adding some hot sauce to your mixture. You can also try cayenne pepper, or red pepper flakes.
- Make some rice or pasta to go with this if you’re hoping to make this recipe a more complete meal.
- Want to turn the leftovers into a breakfast? Try serving it with eggs!
Storage & Reheating
Storing this meal is easy. Let it cool on your counters for a little while, then store it in the refrigerator for up to about three days. This recipe does not save well in the freezer because potatoes tend to change texture when frozen.
To reheat this recipe, try heating it up on the stove over medium heat, or put it in the microwave. I think it’s better on the stove, but it’s up to you.
Serving Suggestions
This is a great side dish that you can pair with something like a great fruit salad and grilled cheese, or you can serve it over rice and pasta to make it a more complete meal.
FAQs
Can I make this meal ahead of time?
You can prep the ingredients ahead of time and put them on to cook when you’re ready, yes. However, if you want the potatoes to be crispy (by cooking them in the oven before putting them in the dish), this might be a better meal to make on the same day.
Is this meal spicy?
Creole seasoning can be spicy, but you can use different seasonings to make it your own. In fact, just some salt and pepper makes it very tasty. If you want the flavor of the Creole seasoning without the spice, consider making your own Creole seasoning and leave out the red pepper.
Notes
This is one of my favorite recipes to make when it’s cold outside. I’ve been making this recipe for my family since I first had kids, and now everyone asks for it when the weather turns really bad. I also LOVE having the leftovers of this meal for breakfast!
Slow-Cooker Smoked Sausage and Potatoes
Ingredients
- 14 oz. Smoked sausage or Kielbasa sliced into ½-inch coins
- 1 ½ lbs. Baby yellow or red potatoes washed and halved
- 1 Medium sweet yellow onion diced
- 1 Green bell pepper chopped into bite-sized pieces
- 2 Cloves garlic minced
- 2 tbsp. Olive oil
- 1 tsp. Dried Italian seasoning
- 1 tsp. Paprika
- ½ tsp. Garlic powder
- Salt and freshly ground black pepper to taste
- 1 cup Shredded sharp cheddar cheese optional garnish
- Fresh chopped parsley for serving
Instructions
- Wash the baby potatoes thoroughly, pat them dry with a clean kitchen towel, and slice them cleanly in half (or into quarters if they are on the larger side). Keeping the potato pieces relatively uniform ensures they cook through at the exact same rate.
- In a large mixing bowl, combine the halved potatoes, diced sweet yellow onion, and chopped green bell pepper.
- Drizzle the 2 tablespoons of olive oil evenly over the vegetables. Add the minced garlic, dried Italian seasoning, paprika, garlic powder, salt, and freshly ground black pepper. Use a large spoon or your hands to toss the mixture firmly until every potato is completely coated in oil and spices.
- Transfer the seasoned vegetable baseline straight into the ceramic basin of your slow cooker, spreading them out into a flat, level layer.
- Scatter the sliced smoked sausage coins uniformly across the top of the vegetable layer. Leaving the sausage on top allows its savory fats to melt and baste the potatoes underneath throughout the long cooking cycle.
- Secure the slow cooker lid tightly. Cook on Low for 6 to 7 hours (or on High for 3 to 4 hours). Avoid lifting the lid to check on the progress during the first few hours; opening the cooker releases trapped steam, lowering the internal temperature and extending your wait time.
- Around the 6-hour mark, test the center of a potato with a fork. It should slide through the flesh effortlessly.
- If you want a cheesy finish, sprinkle the 1 cup of shredded sharp cheddar cheese evenly across the hot sausage and potatoes. Clamp the lid back on the cooker for 5 minutes, keeping the machine on its “Warm” setting, until the cheese is entirely melted and bubbly.
- Scatter fresh chopped parsley across the surface for a bright pop of color and texturized contrast. Use a large slotted spoon to scoop deep from the bottom of the pot, ensuring every serving includes a mix of tender potatoes, onions, and smoky sausage. Serve hot.
