Slow Cooker Garlic Butter Sausage & Potatoes

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Slow Cooker Garlic Butter Sausage & Potatoes

This dish transforms humble ingredients—smoky sausage and earthy potatoes—into a decadent meal using a rich garlic-herb butter sauce. By cooking low and slow, the potatoes absorb the fats from the sausage, resulting in a melt-in-your-mouth texture.

  • Prep time: 15 minutes

  • Cook time: 4 hours (High) or 7–8 hours (Low)

  • Servings: 6 people

Ingredients

Ingredient Quantity Notes
Smoked Sausage 1.5 lbs Kielbasa, Andouille, or Turkey sausage
Baby Potatoes 2 lbs Red or gold, halved or quartered
Unsalted Butter 1/2 cup Melted
Garlic 5 cloves Minced
Yellow Onion 1 medium Diced
Chicken Broth 1/4 cup Prevents sticking/scorching
Italian Seasoning 1 tbsp Dried oregano, basil, thyme mix
Paprika 1 tsp Smoked or sweet
Salt & Pepper To taste
Fresh Parsley For garnish Chopped

 

Instructions

  1. Prep the Base: Lightly grease your slow cooker with non-stick spray or a liner. Place the diced potatoes and onions at the bottom.

  2. Add the Sausage: Slice the sausage into 1-inch rounds and layer them over the vegetables.

  3. Make the Sauce: In a small bowl, whisk together the melted butter, minced garlic, chicken broth, Italian seasoning, paprika, salt, and pepper.

  4. Combine: Pour the garlic butter mixture over the sausage and potatoes. Toss gently with a large spoon to ensure everything is evenly coated.

  5. Cook: Cover and cook on Low for 7–8 hours or High for 4 hours until the potatoes are fork-tender.

  6. Finish: Stir once more before serving to redistribute the butter sauce. Garnish with fresh parsley.

Top Tips for Success

  • Size Matters: Cut your potatoes into uniform sizes (about 1-inch chunks). If they are too large, they’ll be hard; too small, and they’ll turn into mush.

  • The Sear Factor: If you have 5 extra minutes, sear the sausage slices in a pan before adding them to the slow cooker. This adds a “snap” to the casing and a deeper flavor.

  • Don’t Over-Liquid: It might look like there isn’t enough liquid at the start, but the onions and potatoes will release moisture as they cook. Avoid adding more broth or you’ll end up with soup!

Nutritional Info (Per Serving)

  • Calories: 480 kcal

  • Protein: 18g

  • Fat: 32g

  • Carbohydrates: 28g

  • Fiber: 4g

The Benefits

  • One-Pot Clean-up: Minimal dishes mean more time to relax.

  • Affordable: Uses pantry staples and long-lasting root vegetables.

  • Meal Prep Friendly: This actually tastes better the next day once the flavors have fully melded in the fridge.

Q&A

Q: Can I use frozen potatoes?

A: You can, but they tend to release more water and can become grainy. Fresh baby potatoes or Yukon Golds are highly recommended for the best texture.

Q: Can I add green vegetables?

A: Yes! Green beans or bell peppers are great additions. Add them during the last 45–60 minutes of cooking so they don’t get soggy.

Q: My sauce is too thin, how do I fix it?

A: If you want a thicker glaze, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water ($slurry$) and stir it in 30 minutes before the end of cooking.

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