Slow-cooked smoked sausage, creamy potatoes, and a hint of Creole seasoning—this crockpot comfort food is a weeknight winner.
Ever have one of those days where you’re standing in the kitchen, staring at a bunch of random ingredients, and wondering how you got to this point in life? That was me when I first made this Crockpot Sausage and Potatoes recipe. I’d just come back from one of those chaotic Saturday mornings at the grocery store (you know the type—carts bumping into each other, someone always forgetting their reusable bags). I was too tired to even think about cooking, so I just tossed together what I had: sausage, potatoes, a can of soup, and a sprinkle of Creole seasoning.
Seven hours later, as my house started smelling like some sort of food commercial, my family came running in asking what was for dinner. Honestly? I didn’t even know if it would be good, but when we all took that first bite, it was like an “aha” moment in slow cooker form. Now it’s one of those recipes that feels like a warm hug, especially when life’s a little hectic.
Why You’ll Love This Crockpot Sausage and Potatoes Recipe?
- It’s so simple it almost feels like cheating. Seriously, toss everything in a crockpot, and boom—dinner.
- The smoky, savory sausage paired with creamy potatoes is chef’s kiss. And that little Creole seasoning kick? Game changer.
- It’s perfect for those days when you want to feel like you’ve got your life together, even if you totally don’t.
- It’s family-friendly. Even my pickiest eater (who once cried over a green bean) loves this dish.
Ingredient Notes:
Let’s talk ingredients because this recipe is all about making the most of what you’ve got:
- Smoked Sausage: This is the MVP. It brings a smoky, salty goodness that makes everything else shine. You can use andouille for more spice, but regular smoked sausage is my go-to. Slice it evenly so every bite gets some.
- Russet Potatoes: These guys are the unsung heroes. They soak up all that creamy sauce and make the dish hearty enough to count as a meal. Just make sure to chop them into roughly the same size chunks (uneven pieces mean someone’s getting a mushy bite, and no one wants that).
- White Onion: Adds just a touch of sweetness and depth. Honestly, I’ve skipped it before, and it’s still good, but if you’ve got one lying around, throw it in!
- Creole Seasoning: The magic touch. It’s like that friend who always knows how to spice up a boring conversation. Adjust the amount if you’re spice-averse.
- Cream of Mushroom Soup: The creamy glue that holds everything together. Store-bought works fine, but if you’re feeling ambitious, homemade will take it up a notch.
- Milk: Whole milk is ideal, but I’ve used 2% in a pinch, and guess what? No one noticed.
How To Make Crockpot Sausage and Potatoes?
Here’s the deal—this recipe is stupidly easy. Like, “did I really just make dinner?” easy.
- Get your crockpot ready.
Line it with a liner (because nobody loves scrubbing dried-on potato bits) or spray it with non-stick spray. If you skip this step, don’t come crying to me later. - Layer like a pro.
Start with your potatoes—they’re the foundation here. Then add your sliced sausage, spreading it out evenly so nobody gets shortchanged. Sprinkle the Creole seasoning over the top like you’re channeling your inner chef. - Mix the sauce.
In a bowl, whisk together the cream of mushroom soup and milk. It doesn’t have to be perfect—this isn’t a soufflé—but aim for a smooth consistency. Pour it over the sausage and potatoes. - Give it a stir.
Gently mix everything so the sauce gets into all the nooks and crannies. Don’t go crazy here; you want layers, not mashed potatoes. - Set it and forget it.
Cover your crockpot and set it to low. Now, go live your life for the next 7–8 hours. Read a book, binge-watch a show, or just stare at the wall. This recipe doesn’t need you hovering. - Serve it up.
When it’s done, your house will smell like pure comfort. Dish out generous portions and watch as everyone digs in like they’ve never eaten before.
Storage Options:
Leftovers? Oh, you’re in for a treat. Store the cooled dish in an airtight container in the fridge, and it’ll keep for up to 3 days. Want to save it for later? Pop it in the freezer, and it’ll last up to 2 months. Just thaw it overnight in the fridge and reheat it on the stove or microwave. Bonus: it tastes even better the next day because the flavors have had time to mingle.
Variations and Substitutions:
This is one of those recipes you can tweak endlessly. Here are a few ideas:
Want To Save This Recipe?
- Different sausage: Andouille for spice, kielbasa for a milder taste, or even chicken sausage for a lighter option.
- Add veggies: Green beans, carrots, or bell peppers work great if you want to sneak in some nutrition.
- Spice it up: Add a pinch of cayenne or red pepper flakes if you like it fiery.
- Dairy-free options: Use almond milk and a dairy-free mushroom soup.
What to Serve with Crockpot Sausage and Potatoes?
While this dish is hearty enough on its own, pairing it with a few sides can make it extra special:
- A crisp green salad for a fresh, light contrast.
- Crusty bread to soak up all that creamy goodness.
- Steamed veggies like broccoli or green beans for a pop of color.
- Sweet sides like applesauce or coleslaw to balance the richness.
Frequently Asked Questions:
Can I use red or gold potatoes instead of Russets?
Totally! They’ll hold their shape better, but Russets are great for soaking up the sauce.
How do I make it spicier?
Amp up the Creole seasoning or toss in some sliced jalapeños. You can also add a splash of hot sauce at the end for extra heat.
Can I cook it on high instead of low?
You can, but the potatoes won’t be quite as tender. High for 3–4 hours works in a pinch, but trust me, low and slow is where the magic happens.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crockpot Sausage and Potatoes
Ingredients
- 1 ½ pounds smoked sausage sliced
- 1 medium white onion sliced
- 2 ½ pounds of Russet potatoes peeled and chopped
- ¾ teaspoon Creole Seasoning
- 1 can Cream of Mushroom Soup
- 1 cup milk
Instructions
- Prepare your crockpot by lining it with a liner or applying non-stick spray to ensure easy cleanup.
- Start by arranging the peeled and chopped Russet potatoes at the bottom of the crockpot followed by a layer of sliced smoked sausage. Sprinkle the Creole seasoning evenly over the mixture.
- In a bowl whisk together the cream of mushroom soup and milk until smooth. Pour this creamy blend, over the potatoes and sausage in the crockpot.
- Gently stir the mixture to ensure that the soup is evenly distributed among all ingredients.
- Cover the crockpot securely with its lid. Set it to low temperature. Let it cook patiently for 7 to 8 hours allowing all flavors to meld and develop beautifully.
- When this cooking journey is complete remove the lid. Savor the irresistible aroma that fills your kitchen. Serve portions of this heartwarming Crockpot Sausage and Potatoes dish relishing in every bite as you experience a blend of flavors that only time and slow cooking can create. This delightful meal is more than food—it's a celebration of comfort and taste that will undoubtedly become a cherished favorite.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
