Slow Cooker Sausage and Potatoes Recipe for Weeknight Meals

When I married a Midwestern man, I quickly discovered that potatoes were more than a side—they were a staple. His family served them in so many creative ways, and our Crockpot Sausage Potatoes recipe became a regular in my rotation once I learned the slow-cooker method. This simple, satisfying dish combines hearty potatoes and savory sausage for an easy weeknight dinner the whole family will enjoy.

a prep image of a crockpot full of cubed potatoes, sausage, onion, red bell pepper, green bell pepper, garlic, and spices with a wooden spoon next to the crock pot and parsley.

Sausage and potatoes have fed hardworking families for generations. The recipe is easy to assemble, budget-friendly, and relies on ingredients commonly found in pantries and refrigerators. It freezes and reheats well, so you can double it and store a portion for busy nights. We like to serve this with crusty bread for soaking up any juices.

a horizontal image of a bowl of sausages and potatoes in slow cooker

Why We Love Crockpot Sausage Potatoes

Budget friendly: Potatoes, sausage, and basic seasonings are economical but deliver a filling meal.
Easy cleanup: Everything cooks in one slow cooker—minimal dishes.
Freeze-friendly: Double the batch and freeze half for a ready-made meal later.

a graphic image of labeled ingredients for sausages and potatoes in slow cooker.

Ingredients and Substitutions

Yukon Gold potatoes: Red potatoes or russets work, though russets will break down more and create a creamier texture.
Smoked sausage: Try kielbasa, andouille for a spicy Cajun twist, Italian (brown first), or chicken sausage for a lighter option.
Bell pepper: Any color works. You can omit or replace with diced tomatoes, zucchini, or yellow squash (add in the last hour).
Chicken broth: Substitute vegetable or beef broth, or water with a bouillon cube. The sausage adds plenty of flavor.
Seasonings: Italian seasoning, onion powder, black pepper, smoked paprika (or regular paprika), and red pepper flakes if you like heat.
Butter: Use oil instead or omit if preferred.

a fork stacked with crockpot sausage & potatoes sprinkled with parsley.

Equipment

Slow cooker (crock pot)
Serving spoon

Recipe variations

Cajun style: Use andouille, Cajun seasoning, extra red pepper flakes, and serve over rice.
Cheesy comfort: Stir in 1/2 cup heavy cream and 1 cup shredded cheddar in the last 15 minutes; top with chives.
Veggie loaded: Add mushrooms, diced carrots, and corn; fold in spinach or kale during the final minutes.
German style: Substitute bratwurst, add drained sauerkraut instead of peppers, and a tablespoon of whole-grain mustard. Serve with bread.

How to make Sausages and Potatoes in Slow Cooker

a prep image of a crockpot full of cubed potatoes with a bowl of sausage and chopped onions next to it.

a prep image of a crockpot full of cubed potatoes, chopped onion, and sausage with a bowl of red bell pepper and garlic in bowls next to it.

a prep image of a crockpot full of cubed potatoes, sausage, onion, red bell pepper, green bell pepper, and garlic with bowls of broth and oil next to it.

Cut potatoes into even, bite-sized pieces. Slice sausage into 1/2-inch rounds.
Layer potatoes in the bottom of the slow cooker. Top with sliced sausage, diced onion, minced garlic, and diced bell peppers.
Pour chicken broth and olive oil over the ingredients.
Sprinkle smoked paprika, Italian seasoning, onion powder, black pepper, and red pepper flakes (if using). Gently stir to coat.
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until potatoes are fork-tender.
Stir in butter during the last 15 minutes, adjust seasoning to taste, and garnish with chopped parsley before serving.

🎯 Pro Tip

Cut potatoes evenly: Uniform pieces cook at the same rate so you won’t end up with some mushy and some undercooked.

Recipe FAQs

Do I need to brown the sausage first?

No—smoked sausage and kielbasa are already cooked, so browning isn’t necessary. Brown Italian sausage first if using it.

Can I use frozen potatoes?

Yes. Frozen potatoes may need a bit more cooking time; shredded or diced hash browns work but will cook faster.

How can I thicken this recipe?

Mash a few potatoes in the crockpot and stir to thicken the sauce, or add a small slurry of cornstarch and water near the end of cooking.

a horizontal image of sausages and potatoes in slow cooker in a crock pot with salt and pepper shakers, a wooden spoon and parsley next to it.

Other Crockpot Recipes to Consider…

Slow Cooker Country Style Ribs
Slow Cooker Calico Beans
Slow Cooker Shredded Chuck Roast
Crockpot Chicken Enchiladas

If you try this crockpot sausage & potatoes recipe or any other recipe, please leave a star rating and share how it turned out in the comments. Thanks for visiting!

a bowl of Crockpot Sausage Potatoes stacked high with ingredients.

Slow Cooker Sausage and Potatoes

Our Crockpot Sausage Potatoes is a weeknight dinner winner. Pantry staples and simple prep let the slow cooker do the work.

Author: Renae Gerhardstein

Servings: 6

Prep Time: 15 minutes

Cook Time: 4–6 hours (LOW) or 2–3 hours (HIGH)

Calories: 414 per serving

Ingredients

1 ½ pounds Yukon gold potatoes, cut into 1-inch chunks
1 pound smoked sausage or kielbasa, sliced into 1/2-inch rounds
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup chicken broth
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon dried Italian seasoning
½ teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
Salt to taste
2 tablespoons butter

Optional additions

Fresh parsley for garnish
1 cup shredded cheddar cheese
½ cup heavy cream (for creamy version)
2 cups fresh spinach or kale (stir in last 15 minutes)

Instructions

Add the potatoes to the bottom of the slow cooker. Layer the sliced sausage, onion, garlic, and bell peppers on top.
Pour the chicken broth and olive oil over everything. Sprinkle with smoked paprika, Italian seasoning, onion powder, black pepper, red pepper flakes (if using), and a pinch of salt. Gently stir to coat everything evenly.
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the potatoes are fork-tender.
Stir in the butter during the last 15 minutes of cooking. Taste and adjust seasonings as needed.
Garnish with fresh chopped parsley. Serve hot as is or with crusty bread.

Notes

Optional ingredients are not included in the nutrition calculation.

Recipe tips

Cut potatoes evenly so they cook at the same rate.
Place potatoes on the bottom—they need the most heat and liquid contact.
Fill the slow cooker no more than two-thirds full to avoid uneven cooking or overflow.
Check for doneness at the early end of the time range to prevent overcooking.
Add delicate ingredients like spinach or cheese in the last 15–30 minutes.
Smoked sausage can be salty, so taste before adding extra salt. A squeeze of lemon brightens the dish.

Storage and reheating

Refrigerator: Store in an airtight container up to 4 days.
Freezer: Freeze in portions for up to 3 months; texture may soften slightly after thawing.
Reheat from fridge: Warm in a skillet with a splash of broth or microwave for 2–3 minutes, stirring once.
Reheat from frozen: Thaw overnight, then reheat in a skillet or in the slow cooker on LOW for 1–2 hours with added broth.

Nutrition