Ingredients
For the sausage and potatoes
1½ lbs smoked sausage, sliced into rounds
2 lbs baby potatoes, cut into bite-sized cubes
1 small onion, finely diced
3 cloves garlic, minced
1 tbsp olive oil (optional)
1 tsp smoked paprika
1 tsp Italian seasoning
½ tsp black pepper
½ tsp salt, or to taste
½ tsp onion powder
½ tsp garlic powder
For the creamy sauce
1 can (10.5 oz) cream of mushroom soup
½ cup chicken broth
½ cup heavy cream
4 oz cream cheese, softened and cubed
1 tbsp Dijon mustard (optional)
1 cup shredded cheddar cheese
1 tbsp chopped fresh parsley (for garnish)
Step-by-Step Instructions
Step 1: Prepare the ingredients
Wash and scrub the potatoes thoroughly.
Cut them into evenly sized, bite-sized cubes so they cook evenly.
Slice the smoked sausage into thick rounds.
Dice the onion and mince the garlic.
Soften the cream cheese to make it easier to blend into the sauce.
Step 2: Brown the sausage
Heat a large skillet over medium heat and add a little olive oil if needed.
Add the sliced smoked sausage in a single layer.
Cook for 2–3 minutes on each side until lightly browned.
Add the minced garlic and diced onion and cook for another 1–2 minutes.
Remove from the heat.
Browning is optional, but it adds a delicious smoky, caramelized flavor to the finished dish.
Step 3: Prepare the creamy sauce
In a medium mixing bowl, combine the cream of mushroom soup, chicken broth, heavy cream, and Dijon mustard.
Add the smoked paprika, Italian seasoning, black pepper, onion powder, and garlic powder.
Whisk until smooth and well combined.
Stir in the softened cream cheese until mostly incorporated. Small pieces will melt during cooking.
Step 4: Assemble in the slow cooker
Lightly grease the inside of a 6-quart slow cooker.
Add the diced potatoes and spread them evenly across the bottom.
Add the browned sausage, onions, and garlic.
Pour the creamy sauce evenly over the sausage and potatoes.
Gently stir to coat everything with the sauce.
Distribute the ingredients evenly so the potatoes cook consistently.
Step 5: Slow cook until tender
Cover with the lid and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
Cooking time may vary depending on the size of the potato pieces and your slow cooker.
Check the potatoes with a fork. They should be tender but not falling apart.
Avoid lifting the lid too often, as this releases heat and increases cooking time.
Step 6: Add the cheese
Once the potatoes are tender, sprinkle the shredded cheddar cheese evenly over the mixture.
Gently stir to distribute the melted cream cheese and cheddar throughout the sauce.
Cover and cook for another 10–15 minutes, until the cheddar is fully melted and the sauce is creamy.
Taste and adjust the salt and pepper as needed.
Step 7: Garnish and serve
Turn off the slow cooker and allow the dish to rest for 5 minutes.
Sprinkle freshly chopped parsley over the top.
Serve warm in bowls with extra creamy sauce spooned over the sausage and potatoes.
Tips for the Best Crockpot Sausage and Potatoes
Choose the right potatoes: Yukon Gold or baby potatoes hold their shape well and become beautifully tender.
Cut evenly: Keep the potato cubes approximately the same size to ensure even cooking.
Brown the sausage: Searing the sausage before slow cooking gives the dish a richer, smoky flavor.
Avoid excess liquid: Potatoes release moisture during cooking, so don’t add extra broth unless needed.
Add cheese at the end: Adding cheddar near the end helps prevent a grainy or oily sauce.
Make it spicy: Add red pepper flakes or a little cayenne pepper for extra heat.
Make it thicker: If the sauce is too thin, leave the lid slightly ajar for the final 15–20 minutes, monitoring closely.
Variations
Cheesy version: Add an extra ½ cup of cheddar or Monterey Jack cheese.
With vegetables: Add sliced bell peppers, mushrooms, or green beans.
With bacon: Sprinkle crispy cooked bacon over the dish before serving.
Spicy sausage: Use spicy smoked sausage or andouille sausage for a bolder flavor.
Lighter version: Replace heavy cream with evaporated milk and use reduced-fat cream cheese.
Serving Suggestions
Serve this creamy sausage and potato dish with:
Fresh green salad with a light vinaigrette
Steamed broccoli or green beans
Garlic bread or warm dinner rolls
Roasted carrots or asparagus
Sliced cucumbers and tomatoes
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze in a freezer-safe container for up to 2 months. The creamy sauce may change texture slightly after thawing.
Microwave: Reheat individual portions in short intervals, stirring between each interval, until steaming hot.
Stovetop: Reheat gently over low heat with a splash of broth or milk to loosen the sauce.
Refrigerate leftovers within 2 hours of cooking and reheat to 165°F (74°C).
Nutrition Information
Approximate values per serving, based on 6 servings. Actual nutrition depends on the sausage, soup, and cheese used.
Nutrient
Amount
Calories
520 kcal
Protein
19 g
Carbohydrates
35 g
Fat
34 g
Saturated Fat
15 g
Fiber
4 g
Sugar
4 g
Sodium
1,150 mg
Nut Information (Q/S)
Tree nuts: None in the standard recipe.
Peanuts: None in the standard recipe.
Dairy: Contains milk from heavy cream, cream cheese, and cheddar.
Gluten: May be present in canned cream of mushroom soup, sausage, or seasonings. Check the product labels.
Soy: May be present in processed sausage, soup, or seasonings.
Eggs: Not typically included in the recipe, but check packaged ingredients for possible allergens.
Allergy note: Always check the labels of processed sausage, canned soup, and seasonings for cross-contamination and undeclared allergens.
Recipe Description
This creamy Crockpot Sausage and Potatoes recipe is the ultimate comfort food for busy evenings. Smoky sausage, soft golden potatoes, and a rich, cheesy mushroom sauce slowly cook together to create a hearty, satisfying meal with minimal effort. Simply add the ingredients to your slow cooker, let everything simmer until tender, and finish with melted cheddar cheese for a delicious family-friendly dinner.
Frequently Asked Questions
1. Can I put raw sausage in the Crockpot?
Yes. Smoked sausage is usually fully cooked, so it can be added directly to the slow cooker. Browning it first is optional but enhances its flavor. If using raw sausage, cook it thoroughly to a safe internal temperature.
2. Can I use frozen potatoes?
Yes, frozen diced potatoes can be used. However, they may soften more quickly and release extra moisture, so adjust the cooking time and check for tenderness.
3. Why are my potatoes still hard?
The potato pieces may be too large, or your slow cooker may cook at a lower temperature. Continue cooking until the potatoes are fork-tender, checking periodically.
4. Can I prepare this recipe the night before?
You can slice the sausage, chop the vegetables, and mix the sauce in advance. Refrigerate the prepared ingredients separately and assemble in the slow cooker just before cooking. Avoid placing a cold ceramic slow cooker insert directly into a hot base.
5. Can I make this recipe without cream of mushroom soup?
Yes. Substitute a homemade white sauce made with butter, flour, milk, and broth, seasoned with garlic, onion, and herbs. For a gluten-free option, use cornstarch to thicken the sauce instead of flour.