Hearty Slow Cooker Sausage and Potato Bake
Hearty Slow Cooker Sausage and Potato Bake
Ingredients
For the Slow Cooker
- 4 golden potatoes, quarter-cut into bite-sized chunks
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup yellow onion, diced
- 1 pound kielbasa, cut into 1/2-inch thick slices
- 10 3/4 fluid ounces condensed cream of chicken soup
- 1 cup plain Greek yogurt, or sour cream
- 14 1/2 ounces canned green beans, drained
- 1 ounce dry onion soup mix, packet
- 2 cups shredded sharp cheddar cheese blend
- 1/4 cup unsalted butter, cut into small pats
Instructions
- 1
Add the quartered golden potatoes to the bottom of a large slow cooker.
⏱️ 2 min
- 2
Generously season the potatoes with paprika, onion powder, and garlic powder.
⏱️ 1 min - 3
Layer the diced yellow onion evenly over the seasoned potatoes.
⏱️ 2 min
- 4
Arrange the sliced kielbasa on top of the onions.
⏱️ 2 min
- 5
Pour the condensed cream of chicken soup over the ingredients in the slow cooker.
⏱️ 1 min
- 6
Add the plain Greek yogurt (or sour cream) to the slow cooker.
⏱️ 1 min
- 7
Empty the drained canned green beans into the slow cooker.
⏱️ 1 min
- 8
Sprinkle the dry onion soup mix packet evenly over all the ingredients.
⏱️ 1 min
- 9
Stir all the ingredients thoroughly until they are well combined and coated in the creamy mixture.
⏱️ 5 min
- 10
Cover the top of the mixture with a generous, even layer of shredded cheddar cheese blend.
⏱️ 2 min
- 11
Distribute the small pats of unsalted butter over the layer of cheese.
⏱️ 2 min
- 12
Cover the slow cooker with its lid and cook on the LOW setting for 5 to 6 hours, or on the HIGH setting for 3 to 4 hours, until the potatoes are tender and the cheese is bubbly and melted.
⏱️ 300 min
- 13
Once cooked, stir gently to combine some of the melted cheese and serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Slow Cooker Sausage and Potato Bake
Ingredients
For the Slow Cooker
- 4 golden potatoes, quarter-cut into bite-sized chunks
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup yellow onion, diced
- 1 pound kielbasa, cut into 1/2-inch thick slices
- 10 3/4 fluid ounces condensed cream of chicken soup
- 1 cup plain Greek yogurt, or sour cream
- 14 1/2 ounces canned green beans, drained
- 1 ounce dry onion soup mix, packet
- 2 cups shredded sharp cheddar cheese blend
- 1/4 cup unsalted butter, cut into small pats
Instructions
- 1
Add the quartered golden potatoes to the bottom of a large slow cooker.
⏱️ 2 min - 2
Generously season the potatoes with paprika, onion powder, and garlic powder.
⏱️ 1 min - 3
Layer the diced yellow onion evenly over the seasoned potatoes.
⏱️ 2 min - 4
Arrange the sliced kielbasa on top of the onions.
⏱️ 2 min - 5
Pour the condensed cream of chicken soup over the ingredients in the slow cooker.
⏱️ 1 min - 6
Add the plain Greek yogurt (or sour cream) to the slow cooker.
⏱️ 1 min - 7
Empty the drained canned green beans into the slow cooker.
⏱️ 1 min - 8
Sprinkle the dry onion soup mix packet evenly over all the ingredients.
⏱️ 1 min - 9
Stir all the ingredients thoroughly until they are well combined and coated in the creamy mixture.
⏱️ 5 min - 10
Cover the top of the mixture with a generous, even layer of shredded cheddar cheese blend.
⏱️ 2 min - 11
Distribute the small pats of unsalted butter over the layer of cheese.
⏱️ 2 min - 12
Cover the slow cooker with its lid and cook on the LOW setting for 5 to 6 hours, or on the HIGH setting for 3 to 4 hours, until the potatoes are tender and the cheese is bubbly and melted.
⏱️ 300 min - 13
Once cooked, stir gently to combine some of the melted cheese and serve hot.
⏱️ 3 min