Crockpot Sausage & Potatoes
Crockpot Sausage & Potatoes is such an easy dinner idea with only five ingredients! Plus it will leave your house smelling amazing as it cooks all day!
Hope you are having a wonderful start to your week! And today I have brought you a wonderful weeknight (or any night for that matter) Crockpot Sausage & Potatoes dinner idea. And I know you guys like this kind of recipe too! So I couldn’t wait to share it with you!
It’s the kind of dish that is perfect for the busy week we will be having especially after an incredibly busy weekend too. On Saturday, my oldest daughter had a cheer competition in Houston. Basically that boils down to a “hurry up and wait” kind of day. But on a good note, this was a same-day, drive in competition, which is so nice! Most of the time, we are gone the whole weekend when we have one.
So after being gone a lot lately, I am craving this supper again. It’s made with only FIVE ingredients that I usually always have too! I love those kind of recipes. We used our favorite smoked pork sausage, but you could use whatever kind you like best. And as with most sausage dishes that simmer away all day, it smells AH-MAZ-ING!
And tell me I am not the only person that feels so organized and prepared when I have something cooking in my slow cooker? Surely not! I love that feeling of knowing supper is done!! And here lately we stay so busy all week, just about everyday is a good day for the crockpot!
We served these sausage and potatoes with corn-on-the-cob, which my kids LOVE! Nothing better to these Louisiana folks than sausage, corn, and potatoes!
Hope you’ll try it soon!
Looking for a slow cooker? You can find a good programmable one here. I have this one that uses wifi and you can check it from your phone while you are away. I’m thinking of putting this one on my Christmas list. 🙂
Crockpot Sausage & Potatoes
Ingredients
- 1.5 lbs. smoked pork sausage, sliced
- 1 large onion, sliced
- 2.5 lbs. medium russet potatoes, peeled and chopped
- 1 10 oz. can cream of mushroom soup
- 3/4 tsp. creole seasoning
Instructions
- Spray crockpot with cooking spray unless you use a liner*
- Place all ingredients in crockpot. Stir.
- Cook on low for 7 to 8 hours.
- *Use a slow cooker liner for easy clean up! You can find these with the plastic storage bags in the grocery store.
Recommended Products
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 899Total Fat: 51gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 146mgSodium: 2117mgCarbohydrates: 71gFiber: 8gSugar: 7gProtein: 40g
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This looks GREAT! I am so with you, I feel so organized when I think ahead and make a crock pot meal!
I have a question do i add water to the sausage and potatoes in the crock pot
Hi Kimberly! There is no need to add water to the recipe. The crockpot does its magic without it! Thanks for visiting!
Have this in my slow cooker now and had to do a taste test. So so good! Can’t wait to try more of your recipes!
Hi Sarah! Hope you loved it! Thanks for visiting!
Does putting the sausages in raw cause the rest to get very greasy and soggy. Should I cook sausage before?
Hi Mel! No, the sausages cook up perfectly!
I don’t have creole seasoning can I use something else
Salt and pepper or seasoned salt will work fine!
With little exception, all smoked sausages are fully cooked already. All one has to do is to add them to any recipe and let them heat up with the food that’s actually cooking. Browning them, usually sliced, for recipes outside of a slow cooker one, is nice because the meat gets all crispy, which just adds to its excellent flavor.
Instead of a soup mixture, can I use water or a broth?
Hi Brooke,
I have not tried it with water or broth. I would probably try about a cup of broth rather than water for flavor.
Thank you Jaren for the recipe.
You’re very welcome Liz! Thanks for visiting!
Is this spicy?
Hi Jamie! No, I would not say it is spicy unless you use a spicy sausage. We are very accustomed to creole seasoning in my house, but you can always use salt and pepper.
Can you make this recipe with bulk mild Italian sausage
Hi Deborah! I have not tried it. I would think it would be fine.
Totally making this soon!! It really caught my eye!
Do you add any water since you use the cream soup?
Hi LouAnn! No I did not add any water, but with the magic of the slow cooker, the dish cooks down, and it is not needed. I did not find it salty, but if you are worried about that, you can use a low-sodium version of the cream soup. Thanks for visiting!!
Do you think you could substitute the russet potatoes for red potatoes (I have those on hand)? Also, can you use turkey kielbasa instead of pork sausage? Thanks!
Hi Lindzee! Yes, I think both of those would work fine! Thanks for visiting!
I have an allergy to mushrooms. Can you think of another cream of soup that would do well? I worry celery won’t have enough flavor.
I actually like cream of celery and think it would work fine for this recipe. The smoked sausage already gives the dish so much flavor too. The other cream soup I like to use is cream of chicken. Thanks for visiting Rob!
Hi Jaren! This looks delicious. I plan to make this during the week, but I was just wondering if you could cook it on High to cut back some of the time? Would you think it being on High for 3-4 hours would be okay?
Thank you!
Hi Ciera! Usually cooking on high cuts the time in half, so I would say that would work just fine!! We love it and hope you do too! Thanks for visiting!!
This looks delicious and I want to try making it this week. The only hang up is that I don’t have Creole seasoning. What would be a good substitute? Thanks!
Hi Katherine! You could just season with salt and pepper or seasoned salt. Creole seasoning is a little different in that it has some red pepper, garlic powder, and onion powder in addition to the salt. But again, salt and pepper will work just fine too! Thanks for visiting!
I took this recipe and made some adjustments. Instead of russets I used red potatoes 1.5lbs with the skin on. I also used turkey smoked sausage instead of regular. I also replaced the cream of mushroom with cheddar cheese soup. Last but not least I replaced the creole seasoning with my favorite blend of seasoning ( chili powder, paprika, garlic powder, seasoning salt and dash of salt and pepper). It’s in the cooker for tonight I will post how it turns out. My reasoning for the changes is because I am on a diet with my fiance.
Can i cook this on high for 5 hours if i don’t have the time to do the 7 hours on low.
Hi Irwin! Yes, that should work fine.
Is there anything to substitute the cream of mushroom with? I try to cut dairy products out when cooking. Thanks!
Hi Laci! I think you could leave it out of the recipe, and it would come out fine. Thanks for visiting!
I’m really late to this party… but a good substitute for creamed soups is a can of french onion or beef consomme with about 1/2-3/4 of a pack of packaged gravy mixed in. You can use the whole package.depending on how thick you want it . The liquid from the onions is going to thin it down as well.
I love this idea!!
This is a pretty late reply, but be careful of which French onion or Beef consommé soups you use because they typically have dairy products in them.
I’m going to try leaving out the cream of mushroom soup and adding a little olive oil.
I made this for dinner last night and my roommate and I both really enjoyed it. I substituted Cream of Celery instead of Cream of Mushroom (my roommate despises mushrooms), as mentioned in a previous comment. I also decided to brown the sausage (2 12-oz Hillshire Farms smoked sausages), and was able to do that while peeling and cutting the potatoes and onions so it didn’t really add any more time to the preparation… believe me, browning the sausage first really brought out the flavor. You should try it next time. Thanks for the amazing recipe, and I will definitely be checking out a lot of your other recipes.
(p.s. I was born in New Orleans but currently living in WA state, and roommate was born in WA and never left. It’s always fun to show off “home flavors” to roommate and friends who have very little exposure beyond gumbo and jambalaya… and those only because they come in boxes or cans).
Hi Richard! Thanks for sharing! Very glad you could share some good southern comfort food with your roomie!
Hey do think adding green beans would be ok?
Hi Jasmine! Yes, I think that would be a great addition!!
Can you add cabbage to this recipe?
Hi! I think cabbage would be fine. Add it towards the end of cooking time (maybe the last hour or so). Thanks for visiting!
I put green beans in my smothered potatoes and sausage, and my family loves it. Two cans, drained, would work.
I know this sounds like a silly question., but is the sausage supposed to be raw or the fully cooked kind? Looks delicious! Thanks
Hi Betsy! It is supposed to be raw. Thanks for visiting!!
I’m a little confused. You say the sausage is suppose to be raw, but in the recipe you say to use smoked sausage. Isn’t smoked already cooked? Just wondering b/c I have some pre cooked chicken sausage that I wanted to use to make this a little healthier, but now I’m scared that if it’s suppose to be raw, I might over cook the sausage if I use the kind I have of hand…
Hi Agatha! It is smoked, but it is not fully cooked. I think your sausage would work. I wouldn’t use a summer sausage for example. That is ready to slice and eat. Most sausage in the meat section of the grocery store is smoked, but needs further preparation to bring out flavor in the dish. Thanks for visiting!
Thank you!
Can you please tell me what brand of sausage you used? The only kind I can think of is Hillshire farm kielbasa. What you have in your picture looks better than that! Thanks!
Hi Teri! Down south we can find smoked pork sausage easily. They are mostly local/regional brands like Richard’s and Savoie’s. But I think you can find other brands too depending on your location. If you have trouble, try asking at the meat counter for help. I don’t usually buy Hillshire Farm for a dish like this.
Have you ever added mexi Rice? Do you think I should put it in at the beginning or wait til it’s already been cooking awhile?
Hi Heather! I have not added Mexi Rice to the Sausage & Potatoes recipe because it already has a starch. I would wait until it’s already been cooking a while before adding it though. Thanks for visiting!
How many servings does this recipe make? I am a family of 8 and need to know if I should double the recipe.
Hi Christa! Yes, I would double this recipe for 8 people. Hope you love it! I like to serve it with corn on the cob on the side too 🙂
Ezt Magyarországon mi a tetejére sajtot reszelünk és tejföllel le öntjük ,és úgy sütjük a sütőben !
Can you put frozen corn in with this?
Hi Susan! Yes, you sure can!
Have you ever tried Italian sausage? Think it would be ok? This looks delicious.
Hi Ginny! I haven’t tried Italian sausage. I do think it would change the flavor of the dish versus using a regular smoked sausage. Let me know how it goes if you try it!
I’m about to find out. It’s in the crock pot now!
Hope you loved it Brenda!
About how many potatoes do you use and wouldn’t you have to cut them up smaller than the picture to make sure they cook?
Hi Candy! I don’t get very precise on how many I use exactly. I buy a 5 lb. bag and use about 1/2 the bag (2.5 lbs.) I promise they will cook down. As you can see from my photo, it looks like a few of them broke up as I scooped them into the bowl. Thanks for visiting!
I have about 3-4 slices of bacon leftover from a previous recipe. We’ve made those before and loved it. Was curious on your input of adding it and if you feel cooking it before to crisp if up and bring out that bacon saltiness would be more ideal than cooking it in the crockpot?
Hi Miranda. I’d say I would cook it beforehand too. I think the texture would be better that way. Thanks for visiting!
Hello! What size slow cooker/crock pot did you use for this recipe? I have a very large crock pot and just want to be sure of proportions and/or how much I have to increase the amounts. I cant wait to make this — it looks amazing!!!
Hi Bill! I have a 6 qt. slow cooker. Hope you enjoy!
Thanks Jaren! Another question — I have raw sausage from the butcher — Suggestions on preparing it before adding it to the slow cooker? Should I partially cook them beforehand?