Easy Slow Cooker Smoky Butter Sausage and Corn Tips, FAQ & printable recipe

Tips for success

For a more intense smoky flavor, consider adding a tiny splash of liquid smoke to the butter and broth mixture. This enhances the profile provided by the smoked paprika without requiring additional cooking time. If you prefer a bit of heat, you can add a pinch of cayenne pepper, but be cautious as the spices will concentrate as the liquid reduces during the long cook.

To maximize the flavor, avoid rinsing the potatoes after cutting them, as the surface starch helps thicken the sauce slightly. If you find the sauce is too thin at the end of the cooking process, you can remove the lid for the final twenty minutes of cooking to allow some of the liquid to evaporate, resulting in a more concentrated and flavorful coating for the sausage and vegetables.

Variations

• Spicy Sausage Version: Replace the standard smoked sausage with a spicy andouille or hot Italian sausage. Add a pinch of red pepper flakes to the seasoning mix for an extra kick that balances the richness of the butter sauce perfectly.
• Herb-Infused Variation: Add two sprigs of fresh rosemary or thyme to the slow cooker during the cooking process. The woody herbs infuse the butter and broth with a fresh, earthy aroma that complements the smoky notes of the sausage and paprika.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the potatoes and corn will lose their texture upon thawing.

Reheat

Reheat in a saucepan over low heat or in the microwave until heated through, adding a splash of water if the sauce has thickened too much.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Storing the ingredients in their own juices helps prevent them from drying out in the refrigerator.

Keep the container in the coldest part of your fridge to ensure the quality remains optimal for up to three days. Always discard any leftovers that have been left out for longer than two hours at room temperature.

You can prepare the vegetables and sausage by chopping them the night before and storing them in the refrigerator in an airtight bag or container.

However, do not combine the seasoning, butter, or broth until you are ready to start the slow cooker, as the salt in the broth can draw moisture out of the vegetables prematurely. This simple preparation step can save you significant time on the day you plan to serve the meal.

Serving ideas

Serve this dish directly from the slow cooker for a rustic and casual presentation, or transfer the contents to a large, warm platter.

Spoon the remaining butter and broth mixture from the bottom of the slow cooker over the sausage and vegetables just before serving to ensure they are well-coated and flavorful. A simple garnish of fresh herbs can add a pop of color, though it is entirely optional.

This meal pairs beautifully with a side of crusty bread or a crisp green salad to balance the richness of the butter and the savory nature of the sausage.

Since it is a self-contained dish, you do not need much else; however, offering extra butter or a sprinkle of fresh black pepper allows guests to customize their portions to their liking. Ensure the serving dishes are warm to keep the meal at the perfect temperature.

Frequently asked questions

Recipe card

Easy Slow Cooker Smoky Butter Sausage and Corn

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 lb smoked sausage, cut into thick chunks
• 2 ears corn on the cob, halved
• 1 lb baby potatoes, halved
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 4 tbsp unsalted butter, melted
• 1/2 cup chicken broth

Instructions

1. Place the thick smoked sausage chunks, halved baby potatoes, and halved corn cobs into the slow cooker basin. Arrange them in an even layer to ensure consistent cooking throughout the process.
2. Sprinkle the smoked paprika and garlic powder evenly over the sausage and vegetables. Combine the melted butter with the chicken broth and pour the mixture over the contents of the slow cooker.
3. Cover and cook on low for 4 hours until the potatoes are fork-tender and the sausage reaches an internal temperature of 160°F (71°C). Serve immediately while warm.

Contains: milk

Estimated nutrition per serving

Calories

450

Protein

18 g

Carbohydrates

32 g

Fat

28 g

Fiber

4 g

Sugar

3 g

Sodium

850 mg

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