Crockpot Creamy Garlic Chicken Sausage and Baby Potatoes Tips, FAQ & printable recipe

Tips for success

For the best texture, cook the dish on low rather than high. Low heat gives the potatoes time to become tender without falling apart, and the sauce has time to meld with the seasonings.

If you're short on time, you can cook on high for 2.5 to 3 hours, but check the potatoes frequently to avoid overcooking. The sauce will thicken as it cools, so don't worry if it looks a bit thin right out of the slow cooker.

To make this dish even more convenient, you can assemble everything in the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert in the slow cooker and cook as directed.

The potatoes will hold up fine overnight. If you want a little extra color, you can brown the sausage coins in a skillet before adding them, but it's not necessary—the slow cooker does all the work.

Variations

• Spicy Kick: Use spicy chicken sausage and add 1/2 teaspoon of red pepper flakes along with the garlic. Finish with a drizzle of hot sauce before serving for extra heat.
• Veggie Add-In: Add 2 cups of baby spinach or chopped kale in the last 30 minutes of cooking. Stir gently until wilted into the creamy sauce.
• Cheesy Upgrade: Stir in 1/2 cup of shredded cheddar or Parmesan cheese during the last 10 minutes of cooking until melted and smooth.
• Herb Garden: Swap the dried parsley for 2 tablespoons of fresh chopped thyme, rosemary, or chives. Add fresh herbs in the last 15 minutes to preserve their brightness.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, stirring halfway.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken when chilled; reheat gently with a splash of broth or water to loosen it. This dish also freezes well for up to 3 months.

You can assemble the entire dish (except the sauce) in the slow cooker insert up to 24 hours in advance. Prepare the sauce separately and refrigerate it in a covered container.

When ready to cook, pour the sauce over the top and cook as directed. The assembled uncooked dish can also be frozen in a freezer-safe container; thaw in the refrigerator overnight before cooking.

Serving ideas

Serve this creamy chicken sausage and potato dish as a complete meal on its own, or pair it with a simple green salad for a lighter touch.

Crusty bread is a must—it's perfect for soaking up every last bit of the garlicky cream sauce. For a low-carb option, skip the bread and serve with roasted broccoli or green beans.

This dish also makes a wonderful brunch or breakfast-for-dinner option, especially with a side of scrambled eggs or a fresh fruit salad. The creamy sauce and hearty sausage are satisfying any time of day. If you have leftovers, they reheat beautifully, making this a great meal for meal prep or a make-ahead lunch.

Frequently asked questions

Recipe card

Crockpot Creamy Garlic Chicken Sausage and Baby Potatoes

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 1/2 lb fully cooked chicken sausage, sliced into coins
• 1 1/2 lb baby potatoes, halved
• 4 cloves garlic, minced
• 1 tbsp dried parsley
• 8 oz cream cheese, softened
• 1/2 cup chicken broth
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 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.
2. 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.
3. Pour the cream cheese sauce evenly over the sausage and potatoes. Do not stir; the sauce will seep down as the slow cooker heats.
4. 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.
5. 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.
6. Spoon the creamy chicken sausage and potatoes onto plates or into bowls. Serve hot, garnished with extra parsley if desired.

Contains: milk

Estimated nutrition per serving

Calories

410

Protein

18 g

Carbohydrates

28 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.