Crockpot Creamy Garlic Chicken Sausage and Baby Potatoes Step-by-step instructions

Before you start

Before you begin, slice the chicken sausage into coins and halve the baby potatoes. Mince the garlic if using fresh cloves. Soften the cream cheese to room temperature so it blends smoothly into the sauce.

Measure out the broth, garlic powder, salt, and pepper. Have your slow cooker ready and plugged in. The prep takes just about ten minutes, and then the slow cooker takes over.

Instructions

Prep and Assemble

1. 1Layer the Base
   Place the sliced chicken sausage in an even layer at the bottom of the slow cooker. Scatter the halved baby potatoes over the sausage, then sprinkle with the minced garlic and dried parsley.
   Look for The sausage coins and potato halves should be evenly distributed in the insert.
   Tip No need to stir; the layers will meld as they cook.
2. 2Make the Cream Cheese Sauce
   In a small bowl, whisk together the softened cream cheese, chicken broth, garlic powder, salt, and black pepper until smooth and pourable. If the cream cheese is too stiff, warm the broth slightly before whisking.
   Look for The sauce should be thick but pourable, with no lumps.
   Tip Use room-temperature cream cheese for a smoother sauce.
3. 3Pour the Sauce Over
   Pour the cream cheese sauce evenly over the sausage and potatoes. Do not stir; the sauce will seep down as the slow cooker heats.
   Look for The sauce blankets the top of the mixture.
   Tip If some potatoes are not covered, that's fine—they'll steam and soften.

The slow cooker insert holds a colorful layer of sausage coins, golden potato halves, and a scattering of garlic and parsley. The cream cheese sauce is whisked smooth and poured over the top.

At this stage, the sauce covers the ingredients like a thick blanket, and the kitchen smells of garlic and herbs. Everything is ready for the slow cooker to work its magic.

Slow Cook to Tender

4. 4Cook on Low
   Cover the slow cooker and cook on low for 4 to 5 hours, or until the potatoes are fork-tender. The chicken sausage is already fully cooked, so the dish is done when the potatoes are easily pierced with a fork.
   Look for The potatoes should offer no resistance when pierced.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on low prevents the potatoes from turning mushy.
5. 5Check and Stir Gently
   Once the potatoes are tender, stir the mixture gently to coat everything with the sauce. If the sauce seems thin, let it cook uncovered for 10 to 15 minutes to thicken slightly.
   Look for The sauce clings to the sausage and potatoes.
   Tip Stirring too vigorously can break the potatoes.

After several hours on low, the sauce has melted into a creamy, garlicky gravy. The potatoes are fork-tender, and the sausage coins have absorbed some of the sauce. The aroma is rich and savory, with a hint of garlic. The sauce should be thick enough to coat a spoon. Give it a gentle stir to distribute the sauce evenly before serving.

Serve and Enjoy

6. 6Serve Warm
   Spoon the creamy chicken sausage and potatoes onto plates or into bowls. Serve hot, garnished with extra parsley if desired.
   Look for The dish is creamy, aromatic, and steaming.
   Tip Pair with crusty bread to soak up the sauce.

Spooned onto plates, the dish glistens with creamy sauce, flecked with parsley. The potatoes are soft and buttery, the sausage coins are juicy, and every bite is coated in garlicky goodness. Serve hot, with extra parsley on top if you like. The steam rising from the plate invites you to dig in immediately.

Common mistakes

One common mistake is using raw sausage, which may not cook through properly in the slow cooker. Stick with fully cooked chicken sausage. Another is cutting potatoes too large, which leads to undercooked centers; halving baby potatoes is perfect.

Over-stirring can break the potatoes and turn the sauce cloudy; stir gently. Adding too much broth can make the sauce thin, so keep to the measured amount. Finally, don't skip the garlic—it's the backbone of the flavor.

How to tell it’s done

The dish is done when the potatoes are fork-tender—a fork should slide in with very little resistance. The sauce should be thick and creamy, coating the sausage and potatoes. If the sauce is too thin, let it cook uncovered for 10 to 15 minutes to reduce.

The chicken sausage is already fully cooked, so you only need to ensure the potatoes are soft. Since the sausage is cooked, there is no minimum internal temperature to check, but the dish should be piping hot throughout.

• Poultry: 165°F (74°C) in the thickest part