Slow Cooker Greek Lemon Sausage and Potatoes Step-by-step instructions

Before you start

Before starting, cut the Italian sausage into 2-inch chunks and quarter the potatoes. Mince the garlic and measure the oregano. In a small bowl, stir together the chicken broth and fresh lemon juice.

Have the slow cooker insert ready. No other prep is needed; the ingredients are simply layered in the slow cooker. This recipe is designed to be hands-off, so once everything is in the insert, the slow cooker does the rest.

Instructions

Layer and Season

1. 1Layer the sausage and potatoes
   Place the raw Italian sausage chunks in the bottom of a 6-quart slow cooker, spreading them into an even layer. Add the quartered yellow potatoes on top, tucking them between the sausage pieces so they sit in the liquid as it cooks.
   Look for The slow cooker insert is filled about halfway with sausage and potatoes.
   Tip Cut the sausage into uniform chunks so they cook evenly.
2. 2Season with oregano and garlic
   Sprinkle the dried oregano and minced garlic evenly over the sausage and potatoes. Use your hands or a spoon to toss gently so the seasoning coats the surface of the ingredients.
   Look for The oregano and garlic are visible on the potatoes and sausage.
   Tip Minced garlic from a jar works well; add it straight from the jar.

At the end of this phase, the slow cooker insert contains a layer of sausage chunks topped with quartered potatoes, seasoned with oregano and minced garlic.

The ingredients are dry and evenly distributed, with the seasoning visible on the surface. The insert is about half full, and the raw sausage is pink and firm. This is the starting point for the slow cooking process.

Add Broth and Cook

3. 3Pour in the lemony broth
   In a small bowl, stir together the chicken broth and fresh lemon juice. Pour the mixture evenly over the sausage and potatoes. Do not stir; the liquid will distribute as it cooks.
   Look for The broth pools around the sausage and potatoes, reaching about halfway up the food.
   Tip Use fresh lemon juice for the brightest flavor.
4. 4Cook on low until tender
   Cover the slow cooker and cook on low for 4 to 5 hours, or until the potatoes are fork-tender and the sausage is cooked through with no pink remaining. The internal temperature of the sausage should reach at least 160°F (71°C).
   Look for The potatoes are easily pierced with a fork and the sausage is browned and firm.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Resist lifting the lid; each peek adds 20 minutes of cook time.

The lemony broth has been poured over the seasoned sausage and potatoes. The liquid pools around the ingredients, reaching about halfway up the food. The slow cooker is covered and set on low. Over the next few hours, the broth will simmer gently, the potatoes will soften, and the sausage will cook through. The aroma of oregano and garlic will fill the kitchen.

Rest and Serve

5. 5Rest and serve
   Turn off the slow cooker and let the dish rest, uncovered, for about 10 minutes. The liquid will settle slightly. Serve the sausage and potatoes with a spoonful of the lemony broth from the bottom of the insert.
   Look for The broth is slightly thickened and aromatic; the sausage is lightly browned.
   Tip Let the dish rest so the flavors meld and the potatoes absorb more broth.

After cooking, the sausage is browned and firm, the potatoes are fork-tender, and the broth has reduced to a light sauce. The dish is fragrant with lemon and oregano. The slow cooker is turned off and the dish rests for 10 minutes. The liquid settles, and the flavors meld. Serve with a spoonful of the lemony broth over the top.

Common mistakes

One common mistake is lifting the lid too often, which releases heat and extends the cooking time. Another is cutting the sausage too small, which can cause it to dry out; 2-inch chunks are ideal.

Adding too much broth can make the dish soupy; the amount given is just enough to create a light sauce. Overcooking the potatoes can make them mushy, so check them at the 4-hour mark. Finally, using bottled lemon juice will not provide the same bright flavor as fresh.

How to tell it’s done

The dish is done when the potatoes are fork-tender and the sausage is cooked through with no pink remaining. The internal temperature of the sausage should reach at least 160°F (71°C).

The broth will have reduced slightly and become more flavorful. The sausage will be lightly browned on the outside and firm to the touch. Let the dish rest for 10 minutes before serving to allow the flavors to meld.

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