PREP TIME: 10 mins | COOK TIME: 7 hrs | TOTAL TIME: 7 hrs 10 mins | SERVINGS: 8
Pretty easy to make with just seven ingredients. Another Slow Cooker recipe that you have to include in your family’s favourite rotation list. Feel free to use any smoked sausage of your choice. As for me, I prefer uncured pork sausage for health reasons and we simply love the taste.
INGREDIENTS
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2 lbs sausage links diced into 1” pieces
2 lbs potatoes washed and diced into chunks
1 large onion sliced (optional)
6 to 12 garlic cloves optional
1 can cream of chicken soup
3/4 c. chicken broth
2 tablespoons Worcestershire sauce
How to make Slow Cooker Sausage and Potatoes
Step 1: Lightly grease with oil or butter the insert of a crockpot.
Step 2: In the pot, layer the potatoes, onions, and sausage.
Step 3: In a different bowl, combine the soup, broth, and Worcestershire sauce. Pour this over the potatoes in the pot.
Step 4: Cover the pot, set it on low, and cook for 6 to 8 hours.
To Freeze:
Step 1: Into a resealable freezer bag, toss the sausage, onions, and garlic.
Step 2: In a bowl, combine the broth, Worcestershire sauce, and soup. Add this to the sausage mixture in the bag.
Step 3: Lay the bag flat to squeeze the air, then label, and don’t forget to note that you will also need potatoes for this recipe.
To Cook:
Step 1: Defrost in the fridge overnight.
Step 2: Grease the pot insert.
Step 3: In the bottom of the pot, place the washed and diced potatoes.
Step 4: On top, pour the freezer bag contents.
Step 5: Cook for about 7 hours until the potatoes are tender.
NOTE:
If you want a thicker, creamier sauce all you have to do is adjust the slow cooker to high thirty minutes before serving (still with the lid on). Meanwhile, stir 2 tbsp cornstarch with 1/4 cup water until completely mixed. Pour this into the liquid and give it a good stir. Cover the pot and allow the sauce to thicken. Add a little garlic powder, salt, and pepper if you like.
Ingredients
- 2 lbs sausage links diced into 1” pieces
- 2 lbs potatoes washed and diced into chunks
- 1 large onion sliced (optional)
- 6 to 12 garlic cloves optional
- 1 can cream of chicken soup
- 3/4 c. chicken broth
- 2 tablespoons Worcestershire sauce
Instructions
Step 1: Lightly grease with oil or butter the insert of a crockpot.
Step 2: In the pot, layer the potatoes, onions, and sausage.
Step 3: In a different bowl, combine the soup, broth, and Worcestershire sauce. Pour this over the potatoes in the pot.
Step 4: Cover the pot, set it on low, and cook for 6 to 8 hours.
To Freeze:
Step 1: Into a resealable freezer bag, toss the sausage, onions, and garlic.
Step 2: In a bowl, combine the broth, Worcestershire sauce, and soup. Add this to the sausage mixture in the bag.
Step 3: Lay the bag flat to squeeze the air, then label, and don’t forget to note that you will also need potatoes for this recipe.
To Cook:
Step 1: Defrost in the fridge overnight.
Step 2: Grease the pot insert.
Step 3: In the bottom of the pot, place the washed and diced potatoes.
Step 4: On top, pour the freezer bag contents.
Step 5: Cook for about 7 hours until the potatoes are tender.
Notes
If you want a thicker, creamier sauce all you have to do is adjust the slow cooker to high thirty minutes before serving (still with the lid on). Meanwhile, stir 2 tbsp cornstarch with 1/4 cup water until completely mixed. Pour this into the liquid and give it a good stir. Cover the pot and allow the sauce to thicken. Add a little garlic powder, salt, and pepper if you like.
