Slow Cooker Greek Lemon Sausage and Potatoes Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the potatoes into uniform quarters so they cook evenly. If using larger potatoes, cut them into sixths. The sausage should be cut into chunks rather than left whole, so it cooks through and releases its flavor into the broth.

Use a good-quality chicken broth; the flavor of the broth is important because it becomes the sauce. Taste the broth before adding the lemon to adjust the acidity.

To make this dish even more aromatic, add a few sprigs of fresh oregano along with the dried. The fresh herb will infuse the broth as it cooks. If the dish seems too lemony, reduce the lemon juice to 2 tablespoons.

For a richer sauce, stir in a tablespoon of butter after cooking. The dish can be kept warm on the low setting for up to an hour before serving, but the potatoes will continue to soften.

Variations

• Spicy version: Use hot Italian sausage and add 1/2 tsp red pepper flakes along with the oregano. The heat balances the lemon and garlic beautifully.
• Add vegetables: Tuck 2 cups of baby carrots or sliced bell peppers into the slow cooker with the potatoes. They will soften and absorb the broth.
• Herb swap: Replace the dried oregano with 1 tbsp fresh thyme leaves and 1 tsp dried rosemary for a different herbal profile.
• Make it a stew: Add 1 cup of drained canned cannellini beans during the last 30 minutes of cooking for extra heartiness.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Add a splash of broth when reheating to keep the potatoes moist.

Freezer

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

Reheat

Reheat gently in a saucepan over medium-low heat, adding a little broth or water to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The potatoes will absorb more broth as they sit, so add a splash of broth or water when reheating to restore the sauce. Reheat gently in the microwave or on the stovetop until warmed through.

The sausage and potatoes can be prepped a day ahead: cut the sausage and potatoes, mince the garlic, and mix the broth and lemon juice. Store each component separately in the refrigerator.

When ready to cook, layer everything in the slow cooker and cook as directed. This makes the recipe even more convenient for busy days.

Serving ideas

Serve the sausage and potatoes hot, with a spoonful of the lemony broth ladled over each portion. The dish is hearty enough to stand alone, but it also pairs well with a simple green salad or crusty bread for soaking up the sauce. A sprinkle of fresh parsley or a few lemon wedges on the side can brighten the plate further.

This meal is best enjoyed straight from the slow cooker, keeping the pot on the table for casual serving. The broth is delicious spooned over the potatoes, so be sure to include it in each serving.

For a more substantial meal, serve over rice or with a side of roasted vegetables. Leftovers are just as good the next day, reheated gently.

Frequently asked questions

Recipe card

Slow Cooker Greek Lemon Sausage and Potatoes

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 2 lb raw Italian sausage (mild or sweet), cut into 2-inch chunks
• 3 lb yellow potatoes, quartered
• 2 tsp dried oregano
• 4 cloves garlic, minced
• 1 1/2 cups chicken broth mixed with 3 tbsp fresh lemon juice

Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.

Contains: milk, sulfites

Estimated nutrition per serving

Calories

540

Protein

24 g

Carbohydrates

43 g

Fat

31 g

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