Slow Cooker Garlic Parmesan Sausage and Potatoes Step-by-step instructions

Before you start

Before starting, ensure all vegetables are thoroughly washed and dried. Trim the ends of the green beans and cut the baby potatoes into even halves to guarantee they cook uniformly.

Having the sausage pre-sliced into coins makes the layering process quick and efficient. Prepare your measured ingredients in advance so you can assemble the slow cooker in a matter of minutes, keeping your workspace clean and organized throughout the assembly.

Instructions

Layering the ingredients

1. 1Layering the ingredients
   Place the sliced smoked sausage into the base of the slow cooker. Add the halved baby potatoes and trimmed fresh green beans on top of the sausage layer.
   Look for Ensure ingredients are evenly distributed in the cooker.
   Tip Adding the sausage at the bottom allows the fat to render and flavor the vegetables during the long cook time.

The slow cooker insert should be filled with the sausage base topped by the vegetables.

Everything should look organized and ready for seasoning, with the ingredients filling the pot without being packed too tightly, ensuring heat can circulate effectively around the contents.

Seasoning and adding butter

2. 2Seasoning and adding butter
   Sprinkle the garlic powder and grated parmesan cheese over the vegetables and sausage. Pour the melted butter evenly over the top of the mixture.
   Look for The butter should coat the top layer of vegetables.
   Tip Mixing the garlic powder and parmesan before adding them ensures an even distribution of flavor throughout the dish.

The seasoning should be evenly distributed over the top of the vegetables and sausage. The melted butter should be poured carefully to cover as much of the surface as possible, setting the stage for the flavorful sauce to develop as the slow cooker heats up.

Slow cooking

3. 3Slow cooking
   Cover the slow cooker with the lid. Cook on high for 4 hours until the potatoes are fork-tender and the sausage reaches an internal temperature of 160°F (71°C).
   Look for Potatoes should be easily pierced with a fork.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Avoid lifting the lid during the cooking process to maintain a consistent temperature and moisture level inside the pot.

The dish is complete when the kitchen smells aromatic from the garlic and the potatoes are soft to the touch. Ensure the sausage is thoroughly heated and the sauce has emulsified slightly with the cheese and butter at the bottom of the cooker.

Common mistakes

Avoid over-crowding the slow cooker, as this can prevent the ingredients from cooking evenly and may lead to soggy vegetables. Ensure you do not add too much liquid; the butter and the moisture from the vegetables are sufficient to create the sauce.

Finally, avoid opening the lid unnecessarily during the cooking time, as each time you lift the lid, you lose essential heat that can extend the cooking time significantly.

How to tell it’s done

The dish is finished when the potatoes are tender and can be easily pierced with a fork. The sausage should be heated through to an internal temperature of 160°F (71°C).

At this point, the butter, garlic, and parmesan will have formed a light, savory coating over the mixture, and the green beans will be cooked but still hold their shape.

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