Sausage Potato Crockpot Recipe For Dinner


The best meals are the ones that we sort of “make up” nothing traditional or specific but maybe you have tons of stockpile items that you need to use? This sausage potato crockpot recipe is perfect for the crockpot and tasty! 

Crock Pot Sausage and Potato Dinner

Prep time: 20 mins

Cook time: 6 hours

Total time: 6 hours 20 mins

Serves: 4-6


  • 4 Medium Potatoes, peeled and cut into pieces
  • 1lb Smoked Sausage
  • 1lb Ground Beef, browned (I use ground Turkey)
  • 1 medium onion, sliced
  • 1 can Cheddar Cheese Soup
  • 1 can Cream of Celery Soup


  1. Layer ingredients into a slow cooker.
  2. Cover and cook on low for 6 hours or until potatoes are tender.
The potato crockpot recipe is also easy to cook and doesn’t take lots of hours

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  • Leigh says:

    I love that you post recipes! Can’t wait to try them!

  • Tracyfl says:

    This looks like a great cold weather comfort food dish.. I always have potatoes & Kielbasa on hand. I can’t wait to try this!

  • Becky says:

    Does the recipe call for raw or precooked sausage?

  • Charlotte says:

    Thanks for all the crock pot recipes. I am trying Hawaiian Chicken tomorrow. I was diagnosed with mono today so the crock pot will be my friend for awhile now and I need new recipes.

  • marky says:

    can’t wait to try this. i have some italian hot sausage been trying to figure out what to do with them, got them on clearance a while back.

    • Susan says:

      I have a great recipe for hot Italian sausage… It’s called Sausage Braid. You cook 12oz uncooked hot Italian sausage (I squeeze it out of the casing) in the skillet with 1/2 cup onion, 1/4 cup celery, 1/4 cup green pepper, and 1 minced garlic clove. When meat is no longer pink and veggies are tender, add 2 tbsp. green onions, 2 tbsp. parsley, and 1 3 oz. pkg cream cheese. Stir on low until cheese is melted.

      Roll out a tube of crescent dough and push perforations together. Spoon mixture inside (tastes so great by itself) toward the middle. Leave about 3 in. on the sides and 1 in. on the bottom. Now you braid: Make 3/4 in. wide strips going down the sides. Alternate folding them over. At the bottom, fold it in.

      Brush with a lightly beaten egg and cook 350 degrees for 20-25 minutes until golden brown. It tastes so delicious and creamy – a little like stroganoff because of the cream cheese- but so fresh because of all the herbs – and tasty because of the hot Italian sausage. I’m making this tomorrow with sweet Italian because of the kiddos… Just thought I’d share since I saw your post and did all the prep work for this about 5 minutes ago :).

  • Glenda says:

    Do you put water or anything with this? I know the soup calls for it if you just eat it.

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