Ingredients
Scale
- 1 ½ pounds Yukon gold potatoes cut into 1-inch chunks
- 1 pound smoked sausage or kielbasa, sliced into 1/2-inch rounds
- 1 onion medium, diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional if you like heat
- Salt to taste
- 2 tablespoons butter
- Optional additions: Fresh parsley for garnish, 1 cup shredded cheddar cheese, ½ cup heavy cream for creamy version, 2 cups fresh spinach or kale stir in last 15 minutes
Instructions
- Add the potatoes to the bottom of the slow cooker.
- Layer the sliced sausage, onion, garlic, and bell peppers on top.
- Pour the chicken broth and olive oil over everything.
- Sprinkle with smoked paprika, Italian seasoning, onion powder, black pepper, red pepper flakes (if using), and a pinch of salt.
- Gently stir to coat everything evenly.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the potatoes are fork-tender.
- Stir in the butter during the last 15 minutes of cooking.
- Taste and adjust seasonings as needed.
- Garnish with fresh chopped parsley.
- Serve hot as is or with crusty bread.
Notes
- You don’t need to brown the sausage first.
- Yukon gold potatoes work best for this recipe.
- Avoid frozen potatoes to prevent mushiness.
- Cooking times may vary based on your slow cooker.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg