Slow Cooker Creamy White Cheddar Sausage Chowder Step-by-step instructions

Before you start

Before you start, make sure you have all the ingredients ready. There's no need to brown the sausage first—it will cook perfectly in the slow cooker. If you're using frozen potatoes, keep them in the freezer until you're ready to add them.

Measure the chicken broth and have the cheese sauce mix packet open. You'll also want to have your slow cooker plugged in and ready to go. This recipe is truly dump-and-go, so no pre-cooking or chopping is required.

Instructions

Layer the ingredients

1. 1Add the sausage
   Place the raw crumbled pork sausage in the bottom of the slow cooker, spreading it into an even layer.
   Look for The sausage should cover the bottom of the slow cooker in a single layer.
   Tip If the sausage is in links, remove the casings and crumble with your fingers.
2. 2Add the potatoes
   Scatter the frozen diced potatoes evenly over the sausage. No need to thaw them first.
   Look for The potatoes should fully cover the sausage layer.
   Tip Frozen potatoes help keep the chowder chunky and hold their shape during long cooking.
3. 3Sprinkle the cheese mix
   Sprinkle the cheese sauce mix evenly over the potatoes. Shake the packet as you go to distribute it well.
   Look for The cheese mix should lightly dust the potatoes, not clump in one spot.
   Tip Sprinkling in a thin layer helps the sauce become smooth as it cooks.
4. 4Pour the broth
   Pour the chicken broth over everything in the slow cooker. Do not stir; the layers will combine as it cooks.
   Look for The broth should just cover the potatoes and sausage.
   Tip Avoid stirring so the cheese mix doesn't clump; it will dissolve during cooking.

At the end of this phase, you should have a neat layer of sausage on the bottom, topped with an even layer of frozen potatoes.

The cheese sauce mix will be sprinkled over the potatoes like a dusty snow, and the chicken broth will be poured over everything, just covering the potatoes. The slow cooker will be about three-quarters full, and you'll be ready to turn it on.

Slow-cook to perfection

5. 5Cook on low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the sausage is cooked through and the potatoes are tender.
   Look for The chowder should be bubbling gently around the edges and smell savory.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Cooking on low prevents the dairy-based sauce from curdling and keeps the potatoes creamy.
6. 6Stir and check temperature
   Stir the chowder gently. Check that the sausage has reached an internal temperature of 160°F (71°C) using an instant-read thermometer.
   Look for The sausage should be browned and no longer pink in the center.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the chowder seems too thin, leave it uncovered for 15 minutes to thicken.

After 4 to 5 hours on low, the chowder will be bubbling gently around the edges. The sausage will be cooked through and crumbled, the potatoes tender, and the sauce will have transformed from a thin broth into a creamy, cheesy liquid. The aroma of sausage and cheddar will fill the kitchen. Use a thermometer to confirm the sausage is at least 160°F (71°C) before serving.

Serve and enjoy

7. 7Serve hot
   Ladle the chowder into bowls and serve hot. The sauce should be silky and coat the back of a spoon.
   Look for The chowder should be thick enough to cling to a spoon, with tender potatoes and flavorful sausage.
   Tip Serve with crusty bread or a side salad for a complete meal.

When you stir the chowder, it should be thick enough to coat the back of a spoon, with a silky, smooth texture. The sausage will be browned and flavorful, and the potatoes will be soft but not mushy. Ladle it into bowls and serve hot, with a sprinkle of black pepper or fresh herbs if you like. The chowder should be steaming and rich, ready to enjoy.

Common mistakes

One common mistake is stirring the chowder too early or too often, which can cause the cheese mix to clump. Let it cook undisturbed for at least 3 hours before stirring.

Another mistake is using a high heat setting, which can make the dairy-based sauce curdle. Always cook on low. Finally, avoid overfilling the slow cooker—leave at least an inch of space at the top so the chowder doesn't bubble over.

How to tell it’s done

The chowder is done when the sausage is cooked through and has reached an internal temperature of 160°F (71°C). The potatoes should be tender when pierced with a fork, and the sauce should be smooth and slightly thickened.

The chowder will look creamy and steam when you lift the lid. If it seems too thin, let it cook uncovered for an additional 15-30 minutes to allow some of the liquid to evaporate and the sauce to thicken.

• Ground meat: 160°F (71°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest