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.
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.