Slow Cooker Mississippi Sausage and Potatoes Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the potatoes into uniform halves — if some are very large, cut them into quarters so they cook evenly. The sausage slices should also be consistent in thickness, about 1/2 inch, so they heat through at the same rate.

If you prefer a spicier dish, use hot pepperoncini or add a spoonful of the pepperoncini brine to the slow cooker before cooking.

The sauce is meant to be light and brothy, not thick like a gravy, so do not add cornstarch unless you prefer a thicker consistency.

If you do want to thicken it, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 20 minutes of cooking. Taste before adding salt, as the packets and sausage are already salty. Serve with crusty bread to soak up the sauce.

Variations

• Add Onions and Peppers: Add 1 sliced onion and 1 sliced bell pepper in with the sausage for extra flavor and texture. They will soften during the long cooking time and add sweetness and color.
• Use Chicken Thighs: Swap the sausage for 2 pounds of boneless, skinless chicken thighs. Brown them first, then layer with the potatoes and seasonings. Cook on low for 4-5 hours, until the chicken reaches 165°F (74°C).
• Make it Spicy: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño along with the pepperoncini. You can also use hot pepperoncini or add a splash of the brine for extra heat.
• Vegetarian Version: Replace the sausage with 2 cups of sliced mushrooms and add an extra potato. Use a vegetarian gravy mix and check that the ranch seasoning is vegetarian. Cook on low for 3-4 hours, until the potatoes are tender.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

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

Reheat

Reheat in a skillet over medium-low heat, stirring occasionally, until hot through, about 5-7 minutes.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, and the dish tastes even better the next day.

To reheat, place a portion in a microwave-safe dish and heat in 30-second intervals, stirring between each, until hot throughout. Alternatively, reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce.

This dish can be assembled the night before and refrigerated, then placed in the slow cooker in the morning. If doing this, add the butter on top right before cooking.

You may need to add 30 minutes to the cooking time if starting from cold. The cooked dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Serving ideas

Serve this slow cooker sausage and potatoes as a main dish with a side of crusty bread or dinner rolls to soak up the buttery sauce. A simple green salad with a vinaigrette would balance the richness, and steamed green beans or roasted broccoli would round out the meal. For a low-effort weeknight dinner, this is complete on its own.

For a heartier meal, spoon the sausage and potatoes over rice, egg noodles, or mashed potatoes. The sauce is plentiful and coats starchy sides beautifully. You can also serve it in bowls with a sprinkle of fresh parsley or chives for color. Leftovers are excellent in a sandwich or wrapped in a tortilla.

Frequently asked questions

Recipe card

Slow Cooker Mississippi Sausage and Potatoes

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 1/2 lb smoked sausage, sliced into 1/2-inch coins
• 2 lb baby gold potatoes, halved
• 1 cup pepperoncini peppers, drained
• 1 oz ranch seasoning mix (1 packet)
• 1 oz dry brown gravy mix (1 packet)
• 1/2 cup unsalted butter, cut into pats

Instructions

1. Place the sliced smoked sausage in an even layer on the bottom of a 5- to 6-quart slow cooker. Spread the slices so they cover the bottom without piling up too high; this helps them heat evenly and release their juices as they cook.
2. Scatter the halved baby gold potatoes over the sausage. Toss them gently with your hands to distribute them evenly among the sausage slices. The potatoes should be nestled into the gaps, not piled in one spot.
3. Add the drained pepperoncini peppers over the potatoes and sausage. Spread them out so their tangy brine and heat can season the dish throughout. Do not rinse them; the brine adds flavor.
4. In a small bowl, stir together the ranch seasoning mix and dry brown gravy mix. Sprinkle the mixture evenly over the sausage, potatoes, and pepperoncini. Make sure to cover the surface so every bite gets flavor.
5. Place the butter pats on top of the seasoned mixture, distributing them evenly across the surface. The butter will melt and create a rich, savory sauce as the slow cooker works.
6. Cover the slow cooker with its lid and set it to LOW. Cook for 4 to 5 hours, until the potatoes are tender when pierced with a fork. Avoid opening the lid during the first 3 hours to keep the heat steady.
7. After 4 hours, test a potato by piercing it with a fork. It should slide in easily with little resistance. If not, cover and continue cooking for another 30 minutes, then check again.
8. Once the potatoes are tender, stir the mixture gently to coat everything in the buttery sauce. The sausage should be heated through and the sauce should be slightly thickened.
9. Spoon the sausage and potatoes onto a serving plate or into bowls. Serve hot, with extra pepperoncini on the side if desired. The sauce should be spooned over each portion.

Contains: milk, gluten, celery, sulfites

Estimated nutrition per serving

Calories

540

Protein

18 g

Carbohydrates

32 g

Fat

38 g

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