Crockpot Sausage and Potatoes

Crockpot sausage and potatoes brings pure comfort to the table with barely any effort required. This is the kind of meal that transforms simple fridge finds into everyone’s favorite dinner. It is fantastic for busy weekdays but cozy enough for a Sunday supper.

My family first tried this on a snowy weekend when the fridge looked bare. Now I get requests for it whenever people spot sausages in the kitchen. It is one of those dishes we gather around for and never tire of.

Gather Your Ingredients

• Sausage: Italian or smoked brings all the savory flavor. You want to pick one with a good snap and spice level your family enjoys.
• Yukon Gold or red potatoes: These stay creamy but hold their shape and their thin skins mean no peeling needed. Choose firm potatoes without eyes or wrinkles.
• Sweet onion: Slices melt right into the mix, giving sweetness. Look for onions with shiny outer skin.
• Bell peppers: These add color and a pop of brightness. Try to use fresh, firm peppers for the best texture.
• Garlic: Brings depth. Mince just before cooking for maximum flavor.
• Low sodium chicken broth: Keeps everything moist and pulls flavors together. Always choose broth that smells clean and pleasant.
• Italian seasoning: Adds that herby finish. If you like a hint of heat, pick a blend with red pepper flakes.
• Salt and pepper: Brings everything into balance. Taste and adjust near the end of cooking.
• Olive oil: Used for sautéing, which wakes up the flavors of the vegetables. You want a fresh olive oil that smells grassy.

How to Make It

Sauté the Vegetables:

Warm olive oil in a large skillet over medium heat. Add onions and bell peppers. Cook gently, stirring now and then, until the onions look glassy and the peppers soften and lose their raw bite, which usually takes about ten minutes. This base gives the whole dish its mellow sweetness.

Brown the Sausage:

Slice the sausage into chunky rounds. Add them to the skillet with the vegetables. Let them sear so they get a rich golden edge on each side. This takes five to eight minutes and adds that deep almost smoky flavor you only get from browning.

Combine in Crockpot:

Scoop the sautéed vegetables and sausage into the crockpot. Add your chopped potatoes and the freshly minced garlic. Stir everything together so the potatoes are tucked in among the sausage and vegetables.

Season and Stir:

Sprinkle the Italian seasoning over everything. Add a good pinch of salt and a generous grind of black pepper. Gently stir to distribute the seasonings without breaking up the potatoes.

Slow Cook:

Pour in the chicken broth to just about cover the mixture. Put the lid on your crockpot. Let it cook on low for six to eight hours or high for three to four hours. When it is done, the potatoes will be perfectly tender and all the flavors will have cozied up together.

Whenever I make this, the sausage always ends up everyone’s favorite part. My youngest loves to find the pieces with the most color on the edge. There is never a morsel left behind, especially when dunked with some crusty bread.

Flavor Boosters

Finish with a splash of fresh lemon juice or vinegar before serving to lift all the slow cooked flavors. A little handful of sharp grated cheese on top makes this even more comforting on a cold night.

Serving Suggestions

Nothing beats this with a loaf of crusty bread to soak up the broth. For extra greens, pile on a handful of chopped parsley. Sometimes I serve these bowls with a side of roasted broccoli or green beans to round out the meal.

Creative Twists

You can swap in chicken sausage, turkey sausage, or even cubed ham. Russet potatoes are fine if you peel them, though they might break down more. For a lighter dish, use only white potatoes and double the bell peppers. Leeks or shallots can stand in for onions. Try swapping in diced sweet potatoes or butternut squash for fall, or in summer use fresh corn and a mix of mild peppers for brightness.

Every time I serve this, it feels like home in a bowl. This simple dish always disappears fast and leaves everyone happy and full.

Frequently Asked Questions About This Recipe

→ Can I use different types of sausage?

Yes, both Italian and smoked sausage work well. Chicken or turkey sausage can also be substituted for lighter options.

→ Should potatoes be peeled before cooking?

No, Yukon Gold or red potatoes can be left unpeeled for added texture and nutrition, but peeling is optional.

→ How do I prevent soggy vegetables?

Sauté onions and bell peppers before adding to the crockpot; this helps maintain flavor and firmness during slow cooking.

→ Can I prepare this dish ahead of time?

Yes, you can chop ingredients and brown sausage a day early. Store in the fridge, then assemble in the crockpot when ready.

→ What sides pair well with this meal?

Enjoy with crusty bread, a simple green salad, or steamed vegetables for a balanced plate.