Slow Cooker Swamp Potatoes with Sausage & Green Beans is a warm, buttery one-pot dinner loaded with tender gold potatoes, smoky sausage, green beans, and a flavorful Cajun-style broth. Everything cooks together in the slow cooker, making it a relaxed, satisfying meal for busy days.
A Hearty Slow-Cooker Supper
The potatoes become tender in the savory broth while the sausage adds smoky flavor and the green beans stay pleasantly hearty. A touch of butter, onion, and seasoning makes the cooking liquid especially good spooned over each serving.
Ingredients
For the Slow Cooker
- 3 pounds Yukon Gold or baby gold potatoes, cut into chunks
- 1 pound smoked sausage or kielbasa, sliced into thick rounds
- 1 pound green beans, trimmed and cut into pieces
- 1 diced onion
- 2 tablespoons cooking oil
- 1/2 cup sliced butter
- 1 tablespoon Cajun or Creole seasoning
- 1 tablespoon dry onion soup seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt, to taste
- 1/2 cup chicken broth or water
- 2 tablespoons chopped parsley
For Serving
- Hot sauce, optional
Ingredient Details That Matter
Yukon Gold or baby gold potatoes hold their shape well after a long cook. Use a smoked sausage you enjoy, and check the saltiness of both the sausage and onion soup seasoning before adding extra salt.
Equipment
- 5- to 6-quart slow cooker
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Large spoon
Instructions
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Lightly coat the slow cooker insert with the cooking oil. Add the Yukon Gold or baby gold potatoes, smoked sausage or kielbasa, green beans trimmed and cut into pieces, and the diced onion.
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Sprinkle the Cajun or Creole seasoning, dry onion soup seasoning, garlic powder, black pepper, and a small pinch of salt over the mixture. Add the chicken broth or water and toss gently to distribute the seasonings.
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Arrange the sliced butter across the top. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 hours, stirring once if convenient.
-
The dish is ready when the potatoes are very tender and their centers reach about 205°F. Taste the broth and add more salt only if needed.
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Stir in the chopped parsley just before serving. Spoon into bowls with the buttery broth and offer hot sauce at the table if desired.
Helpful Tips
- Cut the potatoes into similar-size chunks so they finish cooking at the same time.
- Avoid adding much salt at the start because smoked sausage and dry onion soup seasoning can both be salty.
- For a little more heat, choose a spicy smoked sausage or serve with hot sauce.
- Keep the lid closed as much as possible so the slow cooker stays at a steady temperature.
Troubleshooting
If the potatoes are still firm, cover and continue cooking in 20-minute increments on HIGH or 30-minute increments on LOW. If the broth tastes too salty, add a little warm water and adjust with a squeeze of lemon or extra parsley when serving.
Serving Ideas
Serve this hearty dish in shallow bowls with its buttery broth. Cornbread, a crisp green salad, or simple dinner rolls make easy sides.
Timing and Yield
Plan about 20 minutes to chop and assemble everything. Cook for 3 1/2 to 4 hours on HIGH, or 6 to 7 hours on LOW, until the potatoes are tender.
Simple Variations
- Use turkey kielbasa for a lighter option.
- Swap part of the green beans for sliced carrots.
- Add a pinch of crushed red pepper flakes with the seasonings.
- Use vegetable broth instead of chicken broth if preferred.
Storage
Cool leftovers promptly and refrigerate in an airtight container for up to 4 days. Freeze portions for up to 2 months; thaw overnight in the refrigerator before reheating.
Reheating
Warm leftovers in a covered saucepan over medium-low heat, adding a splash of broth or water if needed. You can also microwave individual portions in short intervals, stirring between each interval.
Allergen Notes
Contains dairy from butter. Check the sausage and seasoning labels for additional allergens and gluten if needed.
FAQ
Can I use frozen green beans?
Yes. Add frozen green beans during the last 60 to 90 minutes of cooking so they do not become too soft.
Can I cook this on LOW?
Yes. Cook on LOW for 6 to 7 hours, checking that the potatoes are tender before serving.
Should I brown the sausage first?
It is optional. Browning adds a little extra color and flavor, but the recipe works well when the sausage goes directly into the slow cooker.
Conclusion
Slow Cooker Swamp Potatoes with Sausage & Green Beans is an easy, comforting dinner that turns simple ingredients into a flavorful meal with almost no hands-on cooking.
Print
Slow Cooker Swamp Potatoes with Sausage & Green Beans
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
Description
A buttery slow-cooker dinner with potatoes, smoked sausage, green beans, and Cajun-style seasoning.
Ingredients
- 3 pounds Yukon Gold or baby gold potatoes, cut into chunks
- 1 pound smoked sausage or kielbasa, sliced into thick rounds
- 1 pound green beans, trimmed and cut into pieces
- 1 diced onion
- 2 tablespoons cooking oil
- 1/2 cup sliced butter
- 1 tablespoon Cajun or Creole seasoning
- 1 tablespoon dry onion soup seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt, to taste
- 1/2 cup chicken broth or water
- 2 tablespoons chopped parsley
- Hot sauce, optional
Instructions
Step 1 Lightly coat the slow cooker insert with the cooking oil. Add the Yukon Gold or baby gold potatoes, smoked sausage or kielbasa, green beans trimmed and cut into pieces, and the diced onion.
Step 2 Sprinkle the Cajun or Creole seasoning, dry onion soup seasoning, garlic powder, black pepper, and a small pinch of salt over the mixture. Add the chicken broth or water and toss gently to distribute the seasonings.
Step 3 Arrange the sliced butter across the top. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 hours, stirring once if convenient.
Step 4 The dish is ready when the potatoes are very tender and their centers reach about 205°F. Taste the broth and add more salt only if needed.
Step 5 Stir in the chopped parsley just before serving. Spoon into bowls with the buttery broth and offer hot sauce at the table if desired.
Notes
Slow cookers vary, so begin checking the potatoes near the lower end of the cooking range. The recipe is ready when the potatoes are tender throughout. Cool leftovers promptly and refrigerate in an airtight container for up to 4 days. Freeze portions for up to 2 months; thaw overnight in the refrigerator before reheating.
