Slow Cooker Sausage And Potatoes Food

SLOW COOKER SAUSAGE AND POTATOES RECIPE

Steps:

• Scrub potatoes well and cut into 2" pieces. Place potatoes into slow cooker and add garlic, sliced onions and bell peppers. Season with salt, oregano, basil and thyme. Add chicken broth and wine (if not using wine, replace with ¼ cup additional chicken broth). Stir ingredients to distribute seasonings.
• Add smoked sausage to top of vegetables. Cover and cook 4 hours (high) or 8 hours (low) then turn off heat.
• Dish potatoes and sausage into individual bowls and spoon broth over sausage and vegetables. Serve and enjoy!

STUPID EASY CROCK POT / SLOW COOKER SAUSAGE & POTATOES

Steps:

• Spray slow cooker with Pam.
• Cut potatoes into wedges or whatever size pieces your family likes. You can leave the skins off or on (we like them on)throw them in the pot.
• Cut sausage into 1/4" slices and throw them into the pot.
• In a bowl blend softened cream chees, cream of celery soup and envelope of dry ranch dressing mix. Pour over Potatoes and sausage.
• give it a little stir
• Cook low 6-8 hours.

CROCK POT SAUSAGE AND POTATOES

Steps:

• Add everything into the crock pot.
• Cover and cook on low for 6-8 hours or cook on high for 304 hours. (until potatoes and onions are tender).
• Serve immediately while warm and enjoy!

SLOW-COOKER SCALLOPED POTATO AND SAUSAGE SUPPER

Steps:

• Spray 3 1/2- to 6-quart slow cooker with cooking spray. Place uncooked potatoes in slow cooker. Mix soup, water and Sauce Mix (from potato mix); pour over potatoes. Top with sausage.
• Cover and cook on low heat setting 4 to 5 hours or until potatoes are tender.
• Rinse peas with cold water to separate. Sprinkle peas over potatoes. Cover and cook on low heat setting about 5 minutes or until peas are hot.

EASY SLOW COOKER TURKEY SAUSAGE, POTATOES, AND KIMCHI

Steps:

• Place potatoes in the bottom of a 5-quart slow cooker. Add kielbasa and top with kimchi. Cover.
• Cook on High for 4 hours. Mix before serving.

SLOW COOKER POTATO, SAUSAGE AND SWEET CORN CHOWDER

Steps:

• Brown sausage in a skillet set to medium-high heat until fully cooked through and slightly crisp. Drain.
• Add all ingredients except for the heavy cream into slow cooker. Stir to combine.
• Cook on high for about 4 hours or on low for about 6 hours.
• Blend about half the soup using an immersion blender (or just scoop it into your upright blender, then return to slow cooker).
• Add in the heavy cream. Stir to combine. Lid and allow chowder to return to temperature - this takes about fifteen minutes.
• Check for seasoning - add salt and/or pepper, as needed.
• Serve topped with additional fresh cilantro for garnish and/or shredded cheddar cheese, if desired.

SLOW COOKER POTATO AND SAUSAGE CASSEROLE

Steps:

• Heat the oil in a frying pan. Gently fry the sausages for about 5 minutes, turning frequently until golden but not cooked through. Remove from the pan and set aside. Tip away all but 2 tsp of fat from the pan.
• Add the bacon and fry for 2 minutes. Add the onion and fry for 8 minutes, stirring frequently until golden. Add the garlic and fry for 1 minute, then turn off the heat.
• Arrange half the potato slices in the base of the cooking pot. Spoon the bacon and onion mixture on top. Season well with salt and pepper, and sprinkle with the sage. Cover with the remaining potato slices.
• Pour the stock over the potatoes and top with the sausages. Cover with the lid and cook on high for 3-4 hours; or til the potatoes are tender and the sausages are cooked through.

SLOW-COOKER SAUSAGE CASSEROLE

Steps:

• Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
• Brown the sausages all over in the same frying pan - make sure they get a really good colour because they won't get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
• Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don't add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.