Slow Cooker Sausage and Potatoes

A hearty, comforting one-pot meal featuring smoked sausage, tender potatoes, onions, and a flavorful garlic-herb sauce. Perfect for busy weeknights!

Ingredients

• 2 lbs (900 g) baby potatoes, halved (or large potatoes cut into 1-inch chunks)
• 14 oz (400 g) smoked sausage or kielbasa, sliced into ½-inch rounds
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 cup (240 ml) chicken broth
• 2 tbsp olive oil
• 1 tbsp Dijon mustard (optional)
• 1 tsp paprika
• 1 tsp Italian seasoning
• ½ tsp dried thyme
• ½ tsp black pepper
• ½ tsp salt (adjust depending on the saltiness of the sausage)
• 2 tbsp butter, cut into small pieces
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Layer the Ingredients

1. Lightly grease the slow cooker.
2. Add the potatoes, sliced sausage, onion, and garlic.
3. In a small bowl, whisk together the chicken broth, olive oil, Dijon mustard, paprika, Italian seasoning, thyme, salt, and pepper.
4. Pour the mixture evenly over the ingredients.
5. Dot the top with the butter pieces.

2. Cook

• Low: 6–7 hours
  or
• High: 3–4 hours

The potatoes should be fork-tender and the sausage heated through.

3. Finish

• Gently stir everything together.
• Sprinkle with fresh parsley before serving.

Optional Add-Ins

• 1 cup baby carrots
• 1 red or green bell pepper, sliced
• 1 cup green beans (add during the last 45 minutes)
• 1 cup shredded cheddar cheese (stir in during the last 10 minutes)
• ½ tsp crushed red pepper flakes for a little heat

Serving Suggestions

Serve with:

• Crusty bread or dinner rolls
• Steamed broccoli or green beans
• Coleslaw
• A crisp garden salad

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Yield: 6 servings.