Slow Cooker Jalapeño Popper Sausage and Potatoes Tips, FAQ & printable recipe

Tips for success

For the best texture, do not rush the cooking process. Low and slow is the way to go—this allows the potatoes to become perfectly tender without turning mushy, and the flavors to meld into a cohesive dish.

If you are short on time, you can cook on high for 2-3 hours, but check the potatoes for doneness before serving.

To make this dish even more indulgent, sprinkle crispy bacon bits over the top just before serving. For a lighter version, use turkey smoked sausage and reduced-fat cream cheese.

The recipe is also flexible: add a can of drained diced tomatoes or a handful of frozen corn for extra color and sweetness.

Variations

• Add Bacon: Sprinkle 4 slices of cooked, crumbled bacon over the top before serving for an extra smoky, salty crunch that pairs perfectly with the creamy sauce.
• Use Chicken Sausage: Substitute the smoked sausage with smoked chicken sausage for a leaner option. The flavor will be slightly milder, but the dish will still be satisfying.
• Make It Spicier: Add 1/2 teaspoon of crushed red pepper flakes or a diced serrano pepper along with the jalapeños for an extra layer of heat that builds with every bite.
• Add Corn and Black Beans: Stir in 1 cup of frozen corn and 1 can of drained black beans during the last 30 minutes of cooking for a more substantial, Tex-Mex inspired meal.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken; add a splash of milk when reheating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave or on the stovetop over medium-low heat, stirring occasionally, until hot throughout. Add a splash of milk if needed.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious the next day.

Reheat gently in the microwave or on the stovetop, adding a splash of milk if the sauce has thickened too much.

This dish can be assembled ahead of time. Layer all the ingredients in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker base and cook as directed. You may need to add 30 minutes to the cooking time because the ingredients start cold.

Serving ideas

Serve this hearty dish as a main course with a simple green salad or steamed vegetables on the side. It is also wonderful spooned over rice or mashed potatoes to soak up the extra sauce. For a truly indulgent meal, serve with crusty bread for dipping.

This recipe is perfect for game day or a casual gathering. Set the slow cooker on warm and let guests serve themselves. It is also great for meal prep—portion it into containers for easy lunches throughout the week.

Frequently asked questions

Recipe card

Slow Cooker Jalapeño Popper Sausage and Potatoes

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 1 lb smoked sausage, sliced into thick coins
• 1 1/2 lb baby gold potatoes, halved
• 2 jalapeños, sliced (seeds removed for less heat, if desired)
• 8 oz cream cheese, softened and cut into cubes
• 1 cup shredded cheddar cheese
• 1/2 cup whole milk
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the sliced smoked sausage in an even layer in the bottom of a 6-quart slow cooker. Top with the halved baby gold potatoes, spreading them evenly over the sausage. Scatter the sliced jalapeños over the potatoes. Tuck the cubed cream cheese into the mixture, distributing it as evenly as possible.
2. Sprinkle the garlic powder, salt, and black pepper over the top of the ingredients in the slow cooker.
3. Pour the whole milk evenly over the top of the mixture. Do not stir.
4. Cover the slow cooker and cook on low for 4 hours, or until the potatoes are tender when pierced with a fork and the sausage is hot throughout. Let it rest for 3 minutes before slicing.
5. Once the potatoes are tender, sprinkle the shredded cheddar cheese over the top. Cover and cook for an additional 15 minutes, or until the cheese is melted and the sauce is creamy.
6. Stir the mixture gently to coat everything in the cheese sauce. Serve warm directly from the slow cooker, spooning the creamy sauce over each portion.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

22 g

Carbohydrates

30 g

Fat

34 g

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