Buttery Slow Cooker Sausage and Potatoes Step-by-step instructions

Before you start

Before starting, dice the potatoes into 1-inch cubes and slice the smoked sausage into 1/2-inch rounds. Mince the garlic and measure the butter, broth, salt, and pepper. Have the slow cooker ready and plug it in. No other prep is needed—this recipe is truly dump-and-go.

Instructions

Layer and Load

1. 1Layer the Ingredients
   Place the diced potatoes in the bottom of the slow cooker. Scatter the sliced smoked sausage over the potatoes. Sprinkle the minced garlic, kosher salt, and black pepper over the top. Dot the butter pieces evenly over the mixture.
   Look for The potatoes and sausage are evenly layered in the pot.
   Tip Cutting the potatoes into uniform 1-inch cubes helps them cook evenly.
2. 2Add the Broth
   Pour the chicken broth around the edges of the slow cooker, being careful not to wash the butter and seasonings off the top. Do not stir.
   Look for The broth pools at the bottom without disturbing the top layer.
   Tip Pouring gently avoids disturbing the butter and garlic on top.

At the end of this phase, the slow cooker contains layers of potatoes, sausage, garlic, seasonings, and butter, with broth poured around the edges. The ingredients are not stirred, and the butter pieces sit on top. The slow cooker is covered and ready to turn on.

Slow Cook to Tender

3. 3Cook on Low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the potatoes are fork-tender. Do not lift the lid during the first 3 hours to keep the heat steady.
   Look for The aroma of garlic and butter fills the kitchen after a few hours.
   Tip Resist opening the lid—each peek adds cooking time.
4. 4Check for Tenderness
   After 4 hours, check the potatoes by piercing one with a fork. If it slides in easily, the dish is done. If not, continue cooking for up to 1 more hour.
   Look for The fork enters the potato with little resistance.
   Tip The potatoes should be tender but not falling apart.

After 4 to 5 hours on low, the kitchen smells of garlic and butter. The potatoes are fork-tender, the sausage is heated through, and the broth has reduced slightly into a glossy sauce. The ingredients are still holding their shape, and the surface glistens with butter.

Stir and Serve

5. 5Stir Gently
   Using a large spoon, gently stir the sausage and potatoes to coat them in the buttery garlic broth. Be careful not to break up the potatoes.
   Look for The potatoes are coated in a glossy, buttery sheen.
   Tip A gentle folding motion keeps the potatoes intact.
6. 6Serve Hot
   Scoop the sausage and potatoes onto plates or into bowls, spooning extra broth over the top. Serve immediately.
   Look for Steam rises from the hearty, buttery portions.
   Tip Serve with crusty bread to soak up the savory broth.

Once stirred, the potatoes and sausage are evenly coated in the buttery garlic broth. The dish is steaming hot, and the broth is thick and glossy.

Portions are scooped onto plates, with extra broth spooned over the top. The potatoes are creamy, and the sausage is savory and satisfying.

Common mistakes

One common mistake is lifting the lid too often to check on the food. Each time the lid is removed, heat escapes and cooking time increases. Another mistake is cutting the potatoes too small, which can cause them to break apart during cooking.

Conversely, cutting them too large means they may not be tender by the end. Also, avoid stirring the ingredients before cooking, as this can disturb the layering and prevent even cooking.

Finally, don't skip the salt—it enhances the natural flavors of the potatoes and sausage.

How to tell it’s done

The dish is done when the potatoes are fork-tender, meaning a fork slides into a potato cube with little resistance. The sausage will be heated through and slightly browned at the edges. The broth will be glossy and buttery, and the aroma will be rich with garlic and smoke.

If the potatoes are not tender after 4 hours, continue cooking in 30-minute increments until they are. Since the sausage is fully cooked, there is no minimum internal temperature to worry about.