Crockpot Sausage & Potatoes

1. Layer in Slow Cooker
Place potatoes, onion, and bell pepper in the bottom of the slow cooker.
Top with sausage pieces and garlic.
2. Season & Add Liquid
Sprinkle with thyme, paprika, salt, and pepper.
Pour chicken broth over everything (just enough to create steam—don’t submerge).
3. Cook Low & Slow
Cover and cook:
LOW: 6–7 hours
HIGH: 3.5–4 hours
Potatoes should be tender, sausage fully cooked (160°F).
4. Serve Warm
Stir gently to combine.
Optional: Garnish with fresh parsley or a splash of apple cider vinegar for brightness.
Serving Suggestions
🥖 With crusty bread for soaking up juices
🥗 Simple side: Tossed green salad or steamed green beans
🌶️ Spicy kick: Hot sauce or pickled jalapeños on top
🍷 Wine pairing: Light red like Pinot Noir or dry Riesling
Make-Ahead & Storage Tips
Fridge: Keeps up to 4 days—flavor deepens overnight!
Freeze: Freeze in portions up to 2 months. Thaw and reheat gently.
Prep ahead: Chop veggies; store in fridge up to 24 hours.
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Just ensure sausage is GF-certified (many contain fillers).
Q: Can I add carrots or celery?
A: Absolutely! Add with potatoes for extra veggie goodness.
Q: Too watery?