Instructions:
Step 1
Slice the smoked sausage into bite-sized rounds, then cut the potatoes into 1-inch cubes after peeling them, making sure the pieces are evenly sized for even cooking.
Step 2
Chop the onion, mince the garlic, and dice both bell peppers.
Step 3
(Optional) For a deeper, smoky flavor, brown the sausage slices in a skillet over medium heat before adding them to the crockpot.
Step 4
Place the sausage at the bottom of your 6-quart crockpot.
Step 5
Add the diced potatoes, onion, garlic, and bell peppers on top, spreading them evenly.
Step 6
In a small bowl, combine the thyme, rosemary, paprika, smoked paprika, oregano, salt, and black pepper.
Step 7
Sprinkle this seasoning mixture evenly over the ingredients.
Step 8
Pour the chicken or vegetable broth over everything to help create a flavorful sauce as it cooks.
Step 9
Cover the crockpot and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are tender and fully cooked.
Step 10
Once done, gently stir everything to combine the flavors. Garnish with freshly chopped parsley before serving.
Tips & Variations:
Add more veggies: Boost flavor and nutrition by adding sliced carrots, celery, or mushrooms. They blend perfectly with the sausage and potatoes and add a colorful touch to your meal.
Make it creamy: For a richer texture, stir in ¼ cup of heavy cream or a spoonful of sour cream right before serving. It gives your dish a smooth, velvety finish.
Add spice: Prefer a kick of heat? Use spicy smoked sausage or sprinkle in some crushed red pepper flakes for extra flavor.
Cheesy twist: Top your sausage and potatoes with shredded cheddar or mozzarella during the last 10 minutes of cooking for a comforting cheesy version.
Storage tip: Keep any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, reheat gently on the stove or in the microwave until warmed through.
Meal prep idea: This recipe freezes well — just portion into containers and freeze for up to 2 months. Perfect for busy days!
