Slow Cooker Chicken Sausage and Sweet Potato Bake Step-by-step instructions

Before you start

Before beginning this recipe, ensure that all ingredients are prepped and ready for assembly. Peel and cut the sweet potatoes into uniform, one-inch cubes to ensure they cook at the same rate.

Slice the chicken sausage into consistent half-inch coins, and cut the red onion into wedges that are large enough to maintain their structure during the long cooking time. Having your dried thyme and garlic powder measured out in a small ramekin will make the assembly process seamless and efficient, allowing you to move through the steps quickly.

Instructions

Layering the ingredients

1. 1Assemble the base
   Place the sliced chicken sausage coins into the base of the slow cooker, arranging them in an even layer to ensure consistent cooking throughout the process.
   Look for The sausage covers the bottom of the crockpot evenly.
   Tip Ensure the sausage coins are roughly the same thickness for uniform cooking.

At the end of this phase, the chicken sausage should be evenly distributed across the bottom of the slow cooker. Ensure that no large gaps are present and that the layer is as flat as possible. This foundation is crucial for the overall cooking success, as it provides the primary source of moisture and savory flavor for the vegetables that will be placed on top.

Seasoning the vegetables

2. 2Add vegetables and seasonings
   Pile the cubed sweet potatoes and red onion wedges on top of the sausage. Sprinkle the dried thyme and garlic powder evenly over the vegetables to distribute the flavors.
   Look for The vegetables form a mound on top of the sausage base.
   Tip Keep the cubes of sweet potato relatively uniform in size for even tenderness.

Once the sweet potatoes, onions, and seasonings have been added, the slow cooker should look full and colorful. The vegetables should be heaped on top of the sausage base. Check that the thyme and garlic powder are spread across the top of the pile rather than concentrated in one spot to ensure that every serving receives an equal amount of aromatic seasoning.

Cooking the mixture

3. 3Pour and slow cook
   Pour the honey broth mixture over the contents of the slow cooker. Cover and cook on low for 4 hours until the sausage reaches an internal temperature of 165°F (74°C) and the sweet potatoes are fork-tender.
   Look for The sauce is bubbling slightly and the potatoes are soft when pierced with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the internal temperature of the thickest sausage coin to confirm it is fully cooked.

When the cooking time is complete, the entire dish should be fragrant, with the scent of garlic and thyme filling the kitchen. The honey broth will have combined with the juices from the sausage to form a glossy, pourable sauce.

The sweet potatoes should be soft, and the sausage should be fully cooked, indicating that the dish is ready to be served immediately while hot.

Common mistakes

One common mistake is cutting the sweet potatoes into uneven sizes, which leads to some pieces being mushy while others remain raw. Another error is failing to use a meat thermometer, which is the only way to guarantee that the chicken sausage is safe to eat.

Additionally, avoid lifting the lid of the slow cooker frequently during the cooking process, as each time you open it, heat escapes and the total cooking time increases. Finally, do not overcrowd the slow cooker, as this can prevent even heat distribution.

How to tell it’s done

The dish is considered done when the chicken sausage has reached an internal temperature of 165°F (74°C) as measured by a reliable meat thermometer. At this stage, the sweet potatoes should be tender enough to be easily pierced with a fork, and the red onion should be softened and translucent.

The sauce should have a slightly thickened consistency from the honey and the starch released by the potatoes, coating everything lightly. If the potatoes are still firm, continue cooking for an additional thirty minutes before checking again.

• Poultry: 165°F (74°C) in the thickest part
• Ground meat: 160°F (71°C) in the thickest part