Crockpot Sausage & Potatoes
There is a rustic, deep-seated comfort in a meal that bubbles away on the counter while the rest of life stays busy. Crockpot Sausage and Potatoes is the ultimate “set it and forget it” dinner, transforming a few humble ingredients into a hearty, cohesive feast that feels like a warm embrace at the end of a long day.
This recipe is a favorite for those who value both flavor and efficiency. It captures the savory, smoky essence of seared sausage and the creamy, fork-tender texture of slow-cooked potatoes, all enveloped in a light, seasoned sauce that highlights the best of home cooking.
This recipe matters because it is the definition of a reliable weeknight staple. It saves time and minimizes cleanup by utilizing a single pot to deliver a complete, protein-packed meal. It is a nostalgic, crowd-pleasing classic that proves you don’t need a complicated technique to put a legendary dinner on the table.
Ingredients
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1 pound Smoked sausage or Kielbasa (Sliced into rounds)
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2 pounds Red or Yukon Gold potatoes (Cut into 1-inch chunks)
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1 large Yellow onion (Diced)
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2 cloves Garlic (Minced)
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1/2 cup Chicken broth
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1 teaspoon Smoked paprika
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1 teaspoon Dried oregano
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1/2 teaspoon Salt
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1/2 teaspoon Black pepper
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1/4 cup Fresh parsley (Chopped, for garnish)
Instructions
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Grease the inside of your slow cooker with a light coating of oil or non-stick spray.
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Place the chopped potatoes, diced onions, and minced garlic into the bottom of the crockpot.
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Add the sliced sausage rounds on top of the vegetables.
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In a small bowl, whisk together the chicken broth, smoked paprika, oregano, salt, and pepper.
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Pour the seasoned broth over the sausage and potatoes.
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Toss the ingredients gently to ensure everything is lightly coated in the spices.
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Cover the slow cooker and cook on Low for 7 to 8 hours, or on High for 3 to 4 hours.
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Check that the potatoes are fork-tender before turning off the heat.
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Give the mixture a final stir to distribute the juices that have gathered at the bottom.
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Garnish with fresh parsley and serve hot directly from the pot.
Why This Recipe Works
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The starch from the potatoes naturally thickens the small amount of chicken broth, creating a light, silky glaze that clings to every ingredient.
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Slow cooking allows the smoky oils from the sausage to penetrate the potatoes, seasoning them from the inside out in a way that stovetop cooking cannot replicate.
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Using waxy potatoes like Red or Yukon Gold ensures the chunks hold their shape over several hours of heat rather than disintegrating into a mash.
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The aromatic combination of smoked paprika and dried oregano provides a subtle, earthy depth that complements the saltiness of the cured meat.
Tips for Best Results
Brown the sausage first. If you have an extra five minutes, sear the sausage slices in a skillet before adding them to the crockpot. This adds a caramelized “snap” to the casing and a deeper color to the final dish.
Keep potato sizes uniform. To ensure every bite is perfectly cooked, try to cut your potatoes into equal 1-inch cubes. Smaller pieces may become too soft, while larger ones might stay firm.
Don’t over-liquid. It may look like there isn’t enough broth at the start, but the onions and potatoes will release their own moisture as they cook. Too much liquid will turn your roast into a soup.
Variations & Substitutions
For a “Cheesy Finish,” sprinkle a cup of shredded sharp cheddar or Monterey Jack over the top during the last 15 minutes of cooking and let it melt.
If you prefer a “Garden Twist,” add a bag of frozen green beans or a sliced bell pepper to the pot during the final hour for extra color and crunch.
To make this “Extra Spicy,” use an Andouille sausage instead of Kielbasa and add a pinch of cayenne pepper to the broth mixture.
Frequently Asked Questions
How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to four days. Reheat in a skillet over medium heat to help the potatoes and sausage regain a bit of their texture.
Can I make this ahead of time?
Yes. You can chop the vegetables and sausage the night before and store them in the fridge. In the morning, just dump them in the pot, add the broth, and start the timer.
What are the best potatoes to use?
Red potatoes or Yukon Golds are ideal because they are low-starch and high-moisture. Avoid Russet potatoes, as they tend to fall apart and become grainy during long cooking cycles.
Why are my potatoes still hard?
This usually happens if the slow cooker was opened too often, letting out the steam. Keep the lid on! If they are still firm, simply cook on High for an additional 30 to 45 minutes.
There is a simple, savory joy in a meal that waits for you to be ready. Crockpot Sausage and Potatoes is a reminder that the most comforting dinners are often the most straightforward. We hope this hearty, one-pot classic becomes a favorite centerpiece for your busy weeknights.
