Introduction

Hey there, friend! Let’s talk about those days when you want a meal that feels like a warm hug but requires minimal effort. You know, the kind of dinner that fills your kitchen with a comforting aroma and practically makes itself while you go about your day. That’s exactly what this Slow Cooker Sausage and Potatoes recipe is all about! It’s a classic for a reason – incredibly simple, super satisfying, and just the perfect cozy dish for busy weeknights or lazy weekends. Trust me, this one’s going straight into your regular rotation.

Why You’ll Love This Recipe

Fast: Fast prep, that is! Most of the work is done by your slow cooker.
Easy: Seriously, if you can chop and pour, you can make this.
Crowd-pleasing: Who doesn’t love sausage and potatoes? It’s comfort food everyone can agree on.
Hearty: A complete meal in one pot that will definitely fill you up.

Ingredients

Gather ’round, let’s look at the simple lineup you’ll need:

1 pound smoked sausage, sliced: Grab your favorite! Kielbasa, smoked turkey sausage, or a flavorful pork sausage all work beautifully here. Slice it about 1/2 inch thick.
2 pounds russet potatoes, peeled and chopped: Good old reliable russets are perfect for soaking up all the flavor. Chop them into roughly 1-inch chunks so they cook evenly. You could use Yukon Golds or red potatoes too, just adjust the cooking time slightly if needed.
1 can (10.5 oz) cream of mushroom soup: This is our creamy base! It brings that classic comfort soup flavor.
1 cup milk: To thin out the soup and make that lovely sauce that coats everything.

How to Make It

Alright, let’s get this cozy magic happening! It’s ridiculously simple, I promise.

First things first, you’ll want to get your slow cooker ready. Place your sliced smoked sausage and chopped potatoes right into the bottom. Don’t worry about arranging them perfectly; just get them in there!
Now, grab a separate bowl. This is where you’ll make the creamy sauce. Pour in the can of cream of mushroom soup.
Next, add the milk to the soup in the bowl. Get a whisk and give it a good whisking until it’s all smooth and fully combined. No lumps allowed!
Carefully pour this creamy soup mixture evenly over the sausage and potatoes in the slow cooker. Make sure to get it all out of the bowl!
Give everything a gentle stir. You want to make sure all those delicious sausage pieces and potato chunks are coated in that lovely sauce.
Pop the lid on your slow cooker. Set it to LOW and let it work its magic for about 6 hours. The potatoes should be tender when they’re done.

That’s it! Seriously. Dinner is served.

Substitutions & Additions

Want to mix things up or use what you have on hand? This recipe is super flexible!

Different Soups: Try cream of chicken or cream of celery soup for a slightly different flavor profile.
Cheesy Upgrade: Stir in some shredded cheddar cheese during the last 30 minutes of cooking for an extra level of comfort.
Add Veggies: Throw in some chopped onions, bell peppers, or even frozen peas or corn during the last hour.
Seasoning Boost: A pinch of garlic powder, onion powder, smoked paprika, or dried herbs like thyme or rosemary can add extra depth.
Other Potatoes: Red potatoes or Yukon Golds can be used, no need to peel if you don’t mind the skin!

Tips for Success

Even simple recipes benefit from a few insider tips!

Uniform Cuts: Try to chop your potatoes into similar-sized pieces (around 1-inch). This ensures they all cook at the same rate, so you don’t end up with some mushy and some hard ones.
Resist the Urge to Peek: I know it’s tempting to lift that lid and check on the deliciousness, but every time you do, your slow cooker loses heat and adds time to the cooking. Set it and forget it until closer to the end!
Prep Ahead: You can chop your potatoes ahead of time and store them in a bowl of water in the fridge overnight to prevent browning. Drain well before adding to the slow cooker.

How to Store It

Got leftovers? Lucky you!

Once cooled, transfer any leftover Slow Cooker Sausage and Potatoes to an airtight container. It will keep wonderfully in the refrigerator for 3-4 days. To reheat, gently warm it in the microwave or on the stovetop.

FAQs

Here are a couple of quick questions I get asked!

Can I cook this on high instead of low?

While the recipe is designed for low and slow cooking to really tenderize the potatoes and meld the flavors, you can cook it on high for about 3-4 hours. Just keep an eye on it and make sure the potatoes are tender.

Do I need to brown the sausage first?

Nope! That’s the beauty of this super easy recipe. The smoked sausage is already cooked and will heat through and release flavor in the slow cooker. If you really wanted to, you could brown it in a skillet first for extra color and crispness, but it’s absolutely not necessary for a delicious result.

Can I add cheese?

Absolutely! Stir in about 1-2 cups of shredded cheddar or a cheddar blend during the last 30 minutes of cooking. It makes it extra gooey and delicious!

Slow Cooker Sausage and Potatoes

A simple, comforting, and hearty slow cooker recipe for sausage and potatoes that requires minimal prep and is perfect for busy weeknights or lazy weekends. It's a classic one-pot meal that's incredibly easy and satisfying.

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Cook Time 6

Equipment

Slow Cooker
bowl For mixing the sauce
Whisk For mixing the sauce

Ingredients

Hauptzutaten

1 pound smoked sausage, sliced Kielbasa, smoked turkey sausage, or a flavorful pork sausage all work beautifully here. Slice it about 1/2 inch thick.
2 pounds russet potatoes, peeled and chopped Chop them into roughly 1-inch chunks so they cook evenly. You could use Yukon Golds or red potatoes too, just adjust the cooking time slightly if needed.
1 can cream of mushroom soup 10.5 oz can
1 cup milk

Instructions

First things first, you'll want to get your slow cooker ready. Place your sliced smoked sausage and chopped potatoes right into the bottom. Don't worry about arranging them perfectly; just get them in there!
Now, grab a separate bowl. This is where you'll make the creamy sauce. Pour in the can of cream of mushroom soup.
Next, add the milk to the soup in the bowl. Get a whisk and give it a good whisking until it's all smooth and fully combined. No lumps allowed!
Carefully pour this creamy soup mixture evenly over the sausage and potatoes in the slow cooker. Make sure to get it all out of the bowl!
Give everything a gentle stir. You want to make sure all those delicious sausage pieces and potato chunks are coated in that lovely sauce.
Pop the lid on your slow cooker. Set it to LOW and let it work its magic for about 6 hours. The potatoes should be tender when they're done.

Notes

Tips for Success: Try to chop your potatoes into similar-sized pieces (around 1-inch) for even cooking. Resist the urge to lift the lid during cooking as it adds time. You can chop potatoes ahead of time and store them in a bowl of water in the fridge overnight to prevent browning; drain well before adding to the slow cooker. Storage: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave or on the stovetop. You can cook this on high for about 3-4 hours, but low is recommended. Browning the sausage first is not necessary.