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

Tips for success

For the best flavor, use a good-quality smoked sausage that you would enjoy eating on its own. The sausage's smoky character is the backbone of this dish.

If you prefer a spicier kick, choose andouille or add a pinch of red pepper flakes when layering the ingredients. The slow cooker mellows heat, so don't be shy with seasonings.

To make the potatoes extra buttery, toss them with a tablespoon of melted butter before adding them to the slow cooker. This step is optional but enhances the richness.

Also, consider adding a splash of white wine or a sprinkle of fresh parsley at the end for brightness, though the recipe is delicious as written.

Variations

• Spicy Andouille Version: Swap the smoked sausage for andouille sausage to add a spicy, Cajun-style kick. Add a diced jalapeño or a pinch of cayenne with the garlic for extra heat. The smoky, spicy flavors pair beautifully with the buttery potatoes.
• Add Bell Peppers and Onions: Layer thinly sliced onions and bell peppers over the potatoes before adding the sausage. The vegetables soften during cooking and add sweetness and color. This makes the dish more substantial and adds a pop of color to the final bowl.
• Herb and Lemon Brightness: After cooking, stir in a handful of chopped fresh parsley and a squeeze of lemon juice. The acidity and herbs cut through the richness and add a fresh, bright finish. This is a great way to balance the buttery broth.
• Creamy Garlic Sauce: For a creamier texture, stir in 1/2 cup of heavy cream or a dollop of sour cream during the last 30 minutes of cooking. This creates a luscious, creamy sauce that coats the potatoes and sausage even more decadently.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of broth or water 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 in a microwave or on the stovetop over medium heat, adding a splash of broth or water to loosen the sauce. Stir occasionally until heated through.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently in the microwave or on the stovetop with a splash of broth to loosen the sauce.

This recipe is ideal for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. If the insert is cold, add 30 minutes to the cooking time.

Serving ideas

Serve the sausage and potatoes hot, straight from the slow cooker, with a large spoon to scoop up plenty of the buttery broth.

A side of crusty bread or dinner rolls is perfect for soaking up every last drop. For a complete meal, add a simple green salad or steamed green beans for color and freshness.

This dish is hearty enough to stand alone, but it also pairs well with roasted vegetables or a light coleslaw. For a brunch twist, serve with fried eggs on top.

Leftovers can be transformed into a breakfast hash by crisping them in a skillet with a little oil. The possibilities are endless, but the classic bowl is always satisfying.

Frequently asked questions

Recipe card

Buttery Slow Cooker Sausage and Potatoes

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 2 lb Yukon Gold potatoes, diced into 1-inch cubes
• 1/2 cup unsalted butter, cut into pieces
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Scoop the sausage and potatoes onto plates or into bowls, spooning extra broth over the top. Serve immediately.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

30 g

Fat

32 g

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