Ingredients:
1 ½ pound smoked sausage, sliced
1 medium white onion, sliced
2 ½ pounds of Russet potatoes, peeled and chopped
¾ tsp Creole Seasoning
1 can Cream of Mushroom Soup
1 cup milk
Instructions:
Using a non-stick spray, or a liner, put the potatoes in the bottom of the slow cooker.
In the same manner, add the sliced smoked sausage, the creole seasoning, and the vegetables.
Cover and cook on low for 8 to 10 hours or until the potatoes are tender. In a medium bowl, combine the cream of mushroom soup and the milk.
The soup should be poured over the meat and potatoes in the slow cooker. Stir frequently to prevent it from burning. The mixture should be cooked through for about 7 to 8 hours.