This Slow Cooker Sausage Potato Casserole is an all-in-one meal that’s perfect for busy weeknights or lazy weekends. The combination of savory sausage, tender potatoes, and melty cheese creates a hearty dish that the whole family will love. Made in the slow cooker, this recipe is incredibly easy to prepare and leaves you with a delicious, comforting meal without much effort. This dish also makes for great leftovers the next day for lunch.
You can substitute russet potatoes with Yukon Gold or red potatoes for a different texture and flavor. You can even do a mix if you would like. And feel free to mix and match cheeses according to your preference. Gruyere or pepper jack would add a nice twist.
In a large skillet over medium heat, sear the sausage until browned on both sides. Remove the sausage from the skillet and set aside, leaving a small amount of fat in the skillet. Then in the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat.
In the slow cooker, add the diced potatoes on the bottom. Add in the sausage, the cooked onions and garlic, the diced bell peppers, and half of the shredded cheddar cheese and stir together.
In a mixing bowl, whisk together the cream of chicken soup, chicken broth, dried thyme, dried oregano, smoked paprika, salt, and pepper. Pour this mixture evenly over the layered ingredients in the slow cooker.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender. Fifteen minutes before serving, sprinkle the remixing cheddar cheese over the top and continue to cook until the cheese is melted. If you find that the sauce is too thin, you can mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the slow cooker and allow it to thicken for 5-10 minutes.
When ready, sprinkle the casserole with fresh chopped parsley and serve.
Slow Cooker Sausage Potato Casserole FAQS:
You will need the following ingredients:
smoked sausage, onion, garlic, russet potatoes, green bell pepper, cheddar cheese, cream of chicken soup, chicken broth, dried thyme, dried oregano, smoked paprika, salt, pepper, fresh parsley You will need the following supplies:
a large skillet, a slow cooker, potato peeler, cutting board, sharp knife
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
This Slow Cooker Sausage Potato Casserole is best served hot.
Notes:
- You can substitute russet potatoes with Yukon Gold or red potatoes for a different texture and flavor. You can even do a mix if you would like.
- Feel free to mix and match cheeses according to your preference. Gruyere or pepper jack would add a nice twist.
- Add spinach, mushrooms, or zucchini for extra nutrition and flavor.
- You can prepare all the ingredients and refrigerate overnight. In the morning, add the liquid and start the slow cooker.
- If the sauce is too watery, make a cornstarch slurry by adding 2 tablespoons of cornstarch and mix with 2 tablespoons of water until fully combined. Stir this into the potato casserole and allow the sauce to thicken for 5-10 minutes.
Slow Cooker Sausage Potato Casserole
Ingredients
- 14 ounces smoked sausage, cut into slices
- 1 large white onion, finely chopped
- 3 cloves garlic, minced
- 6 medium russet potatoes (about 6 cups), peeled and cubed
- 1 green bell pepper, diced
- 2 cups shredded cheddar cheese
- 1 10.5 ounce can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tbsps fresh parsley, chopped (for garnish)
Instructions
- In a large skillet over medium heat, sear the sausage until browned on both sides. Remove the sausage from the skillet and set aside, leaving a small amount of fat in the skillet.
- In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat.
- In the slow cooker, add the diced potatoes on the bottom. Add in the sausage, the cooked onions and garlic, the diced bell peppers, and half of the shredded cheddar cheese and stir together.
- In a mixing bowl, whisk together the cream of chicken soup, chicken broth, dried thyme, dried oregano, smoked paprika, salt, and pepper. Pour this mixture evenly over the layered ingredients in the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender. 15 minutes before serving, sprinkle the remixing cheddar cheese over the top and continue to cook until the cheese is melted. *Optional: If the sauce is too thin, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the slow cooker and allow it to thicken for 5-10 minutes.
- When ready, sprinkle the casserole with fresh chopped parsley and serve.
Notes
- You can substitute russet potatoes with Yukon Gold or red potatoes for a different texture and flavor. You can even do a mix if you would like.
- Feel free to mix and match cheeses according to your preference. Gruyere or pepper jack would add a nice twist.
- Add spinach, mushrooms, or zucchini for extra nutrition and flavor.
- You can prepare all the ingredients and refrigerate overnight. In the morning, add the liquid and start the slow cooker.
- If the sauce is too watery, make a cornstarch slurry by adding 2 tablespoons of cornstarch and mix with 2 tablespoons of water until fully combined. Stir this into the potato casserole and allow the sauce to thicken for 5-10 minutes.
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