Viral Crock Pot Swamp Potatoes and Sausage
My crock pot swamp potatoes feature smoky sausage, tender potatoes, and perfectly cooked green beans in a spicy Cajun sauce. This easy slow cooker recipe has everyone going back for seconds.
I've been making so many crock pot dinners this summer. Just this month I've shared slow cooker steak bites, olive garden chicken pasta, and crock pot chicken pot pie. My latest creation are these swamp potatoes. I love that you get your meat, potatoes, and veggies all in one pot! Serve with a simple salad or cornbread.
Why Our Recipe Is the Best: A Sprinkle of Food Science
- We Use Red Potatoes: Red potatoes won't turn mushy during low and slow cooking like other varieties can. They actually get creamier the longer you cook them.
- We Brown Our Sausage: This adds flavor we can't get anywhere else and tasty fond for our sauce.
- We Add The Green Beans Later: The first time I made this I added them at the beginning and they were mushy and lost their bright color.
Ingredient Notes and Shopping Tips
- Sausage: I like the flavor of andouille sausage, but kielbasa also works. You could even use turkey or chicken sausage if desired.
- Red Potatoes: These hold their shape best. You could get away with Yukon golds, but avoid russet potatoes which will break down and fall apart.
- Creole Seasoning: I like Tony Chachere's. You may need more less salt depending on the brand you use. I only added about a ¼ teaspoon.
- Chicken Broth: Use low sodium if possible to avoid an overly salty dish.
- Cream Soup: You can also use cream of mushroom or cream of celery if you don't have cream of chicken on hand.
- Green Beans: Look for bright green beans that don't look wrinkled. Thinner beans are usually sweeter and more tender.
- Cheese: Shred your own cheese if possible it will melt more smoothly.
Yes, you can use frozen and there is no need to thaw. Avoid canned or add them at the last minute as they'll be a lot softer.
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📖 Recipe
Viral Swamp Potatoes With Sausage
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Ingredients
- 24 Ounces Andouille Sausage Sliced Into Coins, Kielbasa Also Works
- 1 ½ Pounds Red Potatoes Halved
- 12 Ounces Fresh Green Beans Ends Trimmed
- 1 Onion Diced
- 3 Cloves Garlic Minced
- 1 Can Cream of Chicken Soup 10.5 Ounces
- 1 Cup Low Sodium Chicken Broth
- 1 ½ Teaspoons Cajun Seasoning I Used Tony Chachere's
- Salt and Pepper To Taste
- 1 ½ Cups Cheddar Cheese Freshly Shredded
Instructions
- Optional but highly encouraged: In a large skillet cook sausage until browned on all sides. Set aside. Sweat onion for 4-5 minutes. Add garlic and cook for one more minute.
- Deglaze pan with chicken broth scraping up any browned bits.
- Add smoked sausage, potatoes, onion/garlic mixture into slow cooker.
- In a large bowl, combine cream of chicken soup, chicken broth from pan, Cajun seasoning, and salt/pepper.
- Cook on low for 5-6 hours or on high for around 3 hours until potatoes are tender. Add green beans during the last 1-1 ½ hours of cooking.
- Stir in the shredded cheese during the last 10 minutes of cooking and allow to melt. Enjoy!
Notes
Nutrition
