Slow Cooker Bratwurst and Potato Stew Tips, FAQ & printable recipe

Tips for success

For the best flavor, brown the bratwurst slices in a skillet before adding them to the slow cooker. This adds a nice caramelized crust and deepens the savory notes.

If you do this, you may want to reduce the salt in the seasoning, as browning can intensify flavors. Let the browned sausage cool slightly before layering.

This stew is very forgiving, so feel free to adjust the ingredients to your taste. Add more potatoes for a heartier stew, or throw in some carrots or celery for extra vegetables.

You can also use a combination of beef and chicken broth for a lighter flavor. Just keep the total liquid around 2 cups so the stew doesn't become too soupy.

Variations

• Add Vegetables: Stir in 2 chopped carrots and 2 celery stalks along with the potatoes and onions. This adds sweetness and extra texture to the stew.
• Spicy Kick: Use hot Italian sausage instead of bratwurst, and add a diced jalapeño or a teaspoon of red pepper flakes with the seasoning for a spicier stew.
• Creamy Version: Stir in 1/2 cup of heavy cream or a dollop of sour cream just before serving to create a richer, creamier broth.
• Herb Infusion: Add a few sprigs of fresh thyme or rosemary to the slow cooker before cooking. Remove them before serving for a subtle herbal note.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezer

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

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot. Add a splash of broth if needed to loosen the stew.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day.

To reheat, simply warm it in a pot over medium heat, or in the microwave. If the stew has thickened too much, add a splash of broth or water to loosen it.

This stew is an excellent make-ahead meal. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

You may need to add 30 minutes to the cooking time if starting from cold. Alternatively, cook the stew completely, cool it quickly, and refrigerate for up to 3 days before reheating.

Serving ideas

Serve this stew piping hot in deep bowls, with a spoon to capture every bit of the savory broth. It pairs wonderfully with crusty bread for dipping, or over rice or egg noodles if you want to stretch it further. A simple green salad on the side adds freshness and balance.

For a heartier meal, top each bowl with a dollop of sour cream or a sprinkle of fresh parsley. The creamy tang of sour cream complements the rich sausage and potatoes beautifully. You can also offer hot sauce or mustard on the side for those who like a little extra kick.

Frequently asked questions

Recipe card

Slow Cooker Bratwurst and Potato Stew

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 1 1/2 lb raw bratwurst, sliced
• 1 1/2 lb red potatoes, cut into chunks
• 1 medium onion, sliced
• 1 tbsp seasoning blend (such as garlic powder, paprika, salt, and pepper)
• 2 cups beef broth

Instructions

1. Place the sliced bratwurst in the bottom of the slow cooker. Scatter the potato chunks and sliced onion over the top. Sprinkle the seasoning blend evenly over everything.
2. Pour the beef broth over the ingredients in the slow cooker. Do not stir; the broth will distribute as it cooks.
3. Cover the slow cooker and cook on low for 6 hours, or on high for 3-4 hours, until the potatoes are tender and the bratwurst is cooked through.
4. Once the stew is done, stir gently to combine. Ladle into bowls and serve hot. The bratwurst should be cooked through to 160°F (71°C).

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

30 g

Fat

24 g

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