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Slow Cooker Sausage and Potatoes

Slow Cooker Sausage and Potatoes simmer in a garlicky butter sauce until the potatoes turn fork-tender. Smoky sausage and baby potatoes cook together hands-off, with simple seasonings for savory flavor in every bite.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sausage and potatoes
  • 1.5 lb smoked sausage
  • 2 lb baby potatoes
Garlic butter seasoning
  • 4 tbsp unsalted butter melted
  • 3 garlic cloves minced
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
Serving
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the sliced smoked sausage and halved baby potatoes in the crockpot in an even layer.
  2. Whisk the melted unsalted butter with the minced garlic, smoked paprika, Italian seasoning, kosher salt, and black pepper until the spices are evenly distributed.
  3. Pour the butter mixture over the sausage and potatoes and toss gently so everything is coated.
Slow cook
  1. Cover and cook on low for 6–7 hours until the potatoes are fork-tender.
  2. Alternatively, cover and cook on high for 3–4 hours until the potatoes are fork-tender.
  3. Stir well before serving to redistribute the sauce from the bottom of the slow cooker.
Serve
  1. Garnish with chopped fresh parsley and serve warm.

Notes

For the most even cooking, keep the potatoes in a single layer as much as possible and avoid stirring during the first 2 hours. Refrigerate leftovers in a sealed container for up to 4 days; reheat until hot. Freezing works for up to 2 months—thaw overnight in the fridge and reheat gently. For a lighter option, use turkey smoked sausage to reduce saturated fat while keeping the same seasoning profile.