This is one of my all-time favorite crockpot meals — it’s simple, budget-friendly, and packed with hearty flavors. Perfect for busy days, this dish requires minimal prep and delivers maximum comfort.
Ingredients:
- Russet potatoes (use as many as you like, peeled and chopped to your preferred size)
- Hillshire Farms sausage (I use beef, but any variety works!)
- Cajun seasoning (to taste)
- 1 can cream of potato soup (or substitute with cream of chicken, mushroom, or cheddar)
Note: If you want to make a larger batch, just scale up! For example, triple the recipe with 3 packages of sausage and 3 cans of soup.
Directions:
- Prep the Ingredients: Wash, peel, and chop the potatoes into bite-sized pieces. Cut the sausage into slices.
- Layer the Crockpot: Start with a layer of potatoes, followed by a layer of sausage slices, and then spread a layer of soup. Sprinkle Cajun seasoning to your taste. Repeat the layers until all ingredients are used.
- Mix It Up: Gently stir the layers to combine everything a bit, ensuring the soup and seasoning coat the potatoes and sausage.
- Cook:
- On High: Cook for 4-5 hours (check for doneness around the 4-hour mark if you cut the potatoes small).
- On Low: Cook for 6-8 hours for a slower, more infused flavor.
- Serve: Once the potatoes are fork-tender and everything is bubbly and delicious, serve hot with your favorite sides or enjoy as a complete meal on its own!
Why You’ll Love This Recipe:
- Minimal Ingredients: Just a handful of pantry staples.
- Customizable: Swap the sausage or soup flavor, or add veggies like green beans or corn.
- Set It and Forget It: Let the crockpot do the work!
Tips to Make Crockpot Sausage and Potatoes:
- Choose the Right Potatoes: Russet potatoes are great, but Yukon Gold or red potatoes hold their shape well.
- Uniform Slices: Cut potatoes evenly for consistent cooking.
- Pre-Brown the Sausage: Adds extra flavor and reduces grease.
- Layer Strategically: Layer potatoes first, then sausage, then soup to prevent burning.
- Add Vegetables: Toss in bell peppers, onions, or green beans for more texture and nutrients.
- Season Generously: Don’t be shy with the Cajun seasoning or try garlic powder, smoked paprika, or thyme.
- Use Chicken Broth: Add a splash for a thinner, creamier sauce.
- Cheese Lover’s Twist: Stir in shredded cheddar before serving for gooey goodness.
- Low and Slow: If you have time, cook on low for better flavor melding.
- Taste and Adjust: Check seasoning before serving and adjust as needed.
- Add Creaminess: Mix in a bit of sour cream or cream cheese for a richer texture.
- Crispy Finish: Broil the cooked dish for a few minutes to crisp up the top.
- Fresh Herbs: Garnish with parsley or green onions for freshness.
- Spice It Up: Add red pepper flakes or hot sauce if you like heat.
- Saucy Upgrade: Mix in a dash of Worcestershire or hot sauce for depth.
- Balance the Salt: If using salty sausage, reduce added salt.
- Check Doneness: Test potatoes with a fork to avoid undercooking.
- Add Cornstarch Slurry: If you want a thicker sauce, mix cornstarch with water and add at the end.
- Try Different Sausages: Experiment with smoked sausage, chorizo, or turkey sausage.
- Meal Prep Friendly: Makes great leftovers — reheat with a splash of broth.
20 Variations of Crockpot Sausage and Potatoes:
- Italian Style: Use Italian sausage, marinara sauce, and mozzarella cheese.
- Breakfast Version: Add eggs and breakfast sausage for a morning twist.
- Loaded Baked Potato Style: Add bacon, cheddar cheese, and green onions.
- Tex-Mex Flair: Use chorizo, black beans, and salsa.
- Creamy Ranch: Mix in ranch seasoning for a zesty flavor.
- Garlic Parmesan: Use garlic powder and Parmesan cheese.
- Sweet & Smoky: Try maple sausage and a sprinkle of smoked paprika.
- Veggie-Packed: Add zucchini, mushrooms, and spinach.
- BBQ Style: Stir in BBQ sauce and top with crispy onions.
- Cheesy Broccoli: Add steamed broccoli and Velveeta.
- Spicy Cajun: Double up on Cajun seasoning and add Andouille sausage.
- Buffalo Twist: Add Buffalo sauce and blue cheese crumbles.
- Southern Comfort: Use ham, collard greens, and cornbread crumbles.
- Mediterranean: Add olives, sun-dried tomatoes, and feta cheese.
- Cream of Chicken Swap: Use cream of chicken instead of potato soup.
- Apple & Sausage: Add sliced apples for a sweet-savory balance.
- Bacon & Gouda: Crumble bacon and melt gouda into the mix.
- Beer Brat Style: Use bratwurst and add a splash of beer.
- Stuffed Pepper Inspired: Add bell peppers and rice.
- Taco-Style: Use taco seasoning, salsa, and shredded cheese.
20 FAQs About Crockpot Sausage and Potatoes:
- Can I make this ahead of time? Yes, assemble and refrigerate overnight.
- Can I freeze leftovers? Yes, store in airtight containers for up to 3 months.
- What sausage works best? Kielbasa, smoked sausage, or Andouille.
- Can I use sweet potatoes? Absolutely, for a slightly sweeter version.
- What if my potatoes cook too fast? Cut them larger or check earlier.
- Can I make this dairy-free? Use dairy-free cream soup alternatives.
- How do I thicken the sauce? Add instant mashed potatoes or cornstarch slurry.
- Can I add pasta or rice? Yes, but cook separately to avoid mushiness.
- Is this kid-friendly? Yes, or reduce seasoning for picky eaters.
- What can I serve with this? Biscuits, cornbread, or a green salad.
- Can I use frozen potatoes? Yes, but adjust cook time as needed.
- What size crockpot is best? A 6-quart works well for this recipe.
- Can I use fresh herbs? Yes, thyme and rosemary add great flavor.
- How do I reheat it? Microwave or stovetop with a little broth.
- Can I add cream cheese? Yes, for extra creaminess.
- What’s the best soup to use? Cream of potato, mushroom, or chicken.
- Can I add beans? Sure, white beans or kidney beans work well.
- Can I use leftover sausage? Yes, pre-cooked sausage works perfectly.
- How can I make it spicier? Add jalapeños or spicy sausage.
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Can I make it in the oven? Yes, bake covered at 350°F for 1 hour.