20 Flavorful Sausage Crockpot Recipes for Busy Weeknights

Feeling swamped but still craving a hearty meal? You’re not alone! Our roundup of 20 Flavorful Sausage Crockpot Recipes is here to save your busy weeknights. From zesty Italian to smoky BBQ, these easy-to-make dishes promise minimal prep and maximum flavor. Perfect for those evenings when time is tight but taste is non-negotiable. Dive in and discover your next favorite comfort food!

Slow Cooker Sausage and Peppers

Dive into the heart of comfort food with a dish that’s as easy to love as it is to make—slow cooker sausage and peppers, where every bite is a hug for your taste buds. Perfect for those days when you want to feel like a kitchen wizard without actually waving a wand.

Ingredients

• 1.5 lbs sweet Italian sausage links, casings on
• 3 large bell peppers (mix of red, yellow, and green), julienned
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup marinara sauce, preferably San Marzano tomato-based
• 1/2 cup chicken stock, low-sodium
• 1 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the sausage links and sear until golden brown on all sides, approximately 2-3 minutes per side. Tip: Don’t overcrowd the pan to ensure a proper sear.
3. Transfer the sausages to the slow cooker, arranging them in a single layer.
4. In the same skillet, add the julienned bell peppers and sliced onion. Sauté until just softened, about 5 minutes, stirring occasionally.
5. Add the minced garlic, dried oregano, crushed red pepper flakes, sea salt, and black pepper to the skillet. Cook for 1 minute until fragrant.
6. Pour in the marinara sauce and chicken stock, scraping up any browned bits from the bottom of the skillet. Tip: Those bits are flavor gold!
7. Transfer the pepper and onion mixture over the sausages in the slow cooker, ensuring everything is evenly distributed.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sausages are cooked through and the peppers are tender. Tip: For an extra layer of flavor, finish under the broiler for 2-3 minutes to crisp up the sausages.

When the sausages are juicy, the peppers melt-in-your-mouth tender, and the sauce has thickened to perfection, you’ve got a dish that’s begging to be served over a bed of creamy polenta or tucked into a crusty hoagie roll. Who knew simplicity could taste so divine?

Crockpot Sausage and Potato Chowder

Today is ‘2025-08-17 01:58:51.504585’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Crockpot Sausage and Potato Chowder’ using the structure below.

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Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 4 cups Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper, to season
• 1/4 cup fresh parsley, chopped for garnish

Instructions

1. In a large skillet over medium heat, brown the sliced sausage rounds for 5-7 minutes until lightly caramelized, then transfer to the crockpot.
2. In the same skillet, melt the unsalted butter and sauté the finely diced yellow onion until translucent, about 4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly for 1 minute to create a roux.
4. Gradually whisk in the chicken stock, ensuring no lumps remain, then pour this mixture into the crockpot.
5. Add the diced Yukon Gold potatoes, smoked paprika, and dried thyme to the crockpot, stirring to combine all ingredients.
6. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
7. Stir in the heavy cream during the last 30 minutes of cooking to enrich the chowder.
8. Season with salt and freshly ground black pepper to taste before serving.
9. Garnish each bowl with chopped fresh parsley for a pop of color and freshness.

Kitchen magic happens when the smoky sausage meets the creamy, dreamy texture of this chowder, with each spoonful offering a comforting hug. Serve it with a side of crusty bread for dipping, or go rogue and top it with extra crispy bacon bits for that irresistible crunch.

Easy Sausage and Bean Stew

Venture into the heart of comfort food with this Easy Sausage and Bean Stew, a dish that’s as hearty as your grandpa’s handshake and twice as warming. Perfect for those nights when you want to feel like a culinary wizard without actually waving a wand.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb Italian sausage, casings removed
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 cups chicken stock, preferably homemade
• 1 sprig fresh rosemary
• Salt, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add the sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure proper browning.
3. Stir in the onion and garlic, cooking until translucent, about 3 minutes. Tip: A pinch of salt here helps draw out the moisture.
4. Sprinkle in the smoked paprika and red pepper flakes, stirring for 30 seconds to toast the spices.
5. Fold in the cannellini beans and diced tomatoes, followed by the chicken stock and rosemary sprig. Bring to a simmer.
6. Reduce heat to low, cover, and let simmer for 20 minutes to meld the flavors. Tip: Stir occasionally to prevent sticking.
7. Remove the rosemary sprig, season with salt as needed, and serve hot.

Fluffy, creamy beans meet the smoky, spicy sausage in a broth that’s rich with the essence of fire-roasted tomatoes. Serve it with a crusty baguette for dipping, or over a bed of polenta for a twist on tradition.

Slow Cooker Sausage Jambalaya

Zesty and zippy, this Slow Cooker Sausage Jambalaya is your ticket to a flavor-packed fiesta without the fuss. Perfect for those days when you’d rather Netflix and chill than slave over a stove, this dish promises maximum taste with minimal effort.

Ingredients

• 1 lb Andouille sausage, sliced into 1/2-inch rounds
• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock, low-sodium
• 1 cup diced tomatoes, fire-roasted
• 1 large yellow onion, finely diced
• 1 green bell pepper, seeded and diced
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 2 tbsp extra-virgin olive oil
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the Andouille sausage slices and sear until golden brown, about 2 minutes per side. Transfer to the slow cooker.
2. In the same skillet, sauté the yellow onion, green bell pepper, and celery until softened, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds. Scrape the mixture into the slow cooker.
3. Add the rinsed long-grain white rice, fire-roasted diced tomatoes, chicken stock, Cajun seasoning, smoked paprika, and dried thyme to the slow cooker. Stir to combine all ingredients evenly.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the rice is tender and has absorbed most of the liquid.
5. Stir in the chopped fresh parsley just before serving to add a burst of color and freshness.

Lusciously hearty with a smoky depth, this jambalaya boasts a perfect harmony of textures—tender rice, juicy sausage, and crisp veggies. Serve it straight from the slow cooker for a rustic family-style meal, or plate it up with a side of crusty bread to sop up every last bit of flavor.

Creamy Sausage and Tortellini Soup

Let’s face it, folks—when the weather can’t decide if it’s hot or cold, this Creamy Sausage and Tortellini Soup is the culinary equivalent of your favorite cozy sweater (but way tastier). Packed with rich flavors and a velvety texture that’ll make you swoon, it’s the ultimate comfort food with a gourmet twist.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb Italian sausage, casings removed
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 (9 oz) package fresh cheese tortellini
• 2 cups baby spinach, tightly packed
• 1/2 tsp crushed red pepper flakes
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: For extra flavor, let the sausage get a bit crispy on the edges.
3. Stir in the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes. Tip: Don’t rush this step—the sweetness of the onion is key to balancing the soup’s richness.
4. Pour in the chicken stock and bring to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes to meld the flavors.
5. Add the heavy cream and tortellini, cooking until the tortellini is al dente, about 7 minutes. Tip: Keep an eye on the tortellini to avoid overcooking—it should be tender but still have a bite.
6. Fold in the baby spinach and crushed red pepper flakes, stirring until the spinach is just wilted, about 1 minute.
7. Remove from heat and stir in the Parmesan cheese, then season with salt and pepper to taste.

Who knew comfort could taste so luxurious? This soup boasts a creamy, velvety base with pops of savory sausage and tender tortellini, all brightened by a hint of spice. Serve it with a crusty baguette for dipping, or go wild with a sprinkle of extra Parmesan and a drizzle of truffle oil for an indulgent twist.

Spicy Sausage and Kale Stew

Today’s the day we ditch the bland and embrace the bold with a stew that’s got more kick than a caffeine-fueled kangaroo. Spicy Sausage and Kale Stew isn’t just food; it’s a flavor fiesta in your mouth.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp crushed red pepper flakes
• 4 cups chicken stock, low-sodium
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup heavy cream

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Add onion, garlic, and red pepper flakes, sautéing until the onion is translucent, about 3 minutes.
4. Pour in chicken stock and diced tomatoes, bringing the mixture to a boil. Tip: Scrape the bottom of the pot to incorporate any flavorful bits.
5. Reduce heat to low, simmering uncovered for 20 minutes to meld flavors.
6. Stir in kale, salt, and pepper, cooking until kale is wilted but still vibrant, about 5 minutes. Tip: Add kale in batches if your pot is full.
7. Finish by stirring in heavy cream, heating through for 2 minutes.

Velvety with a punch, this stew’s creamy texture and spicy depth make it a standout. Serve it with a crusty baguette for dipping or over a bed of polenta for a comforting twist.

Slow Cooker Sausage and Sauerkraut

Yo, if you’re looking for a dish that’s as easy as it is delicious, let’s talk about this slow cooker magic that turns simple ingredients into a flavor-packed meal. Perfect for those days when you’d rather Netflix than cook, but still want to eat like a king.

Ingredients

• 1.5 lbs smoked sausage, sliced into 1-inch pieces
• 4 cups sauerkraut, drained and rinsed
• 1 large yellow onion, thinly sliced
• 2 tbsp clarified butter
• 1 cup chicken stock, low-sodium
• 1 tbsp caraway seeds
• 1 tsp black pepper, freshly ground
• 2 tbsp Dijon mustard
• 1 tbsp honey

Instructions

1. Heat the clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced yellow onion to the skillet, sautéing until translucent and slightly caramelized, approximately 5 minutes.
3. Transfer the sautéed onions to the slow cooker, spreading them evenly across the bottom.
4. Layer the sliced smoked sausage and rinsed sauerkraut over the onions in the slow cooker.
5. In a small bowl, whisk together the chicken stock, Dijon mustard, honey, caraway seeds, and freshly ground black pepper until well combined.
6. Pour the liquid mixture over the sausage and sauerkraut in the slow cooker, ensuring everything is evenly coated.
7. Cover and cook on low for 6 hours, or until the sausage is heated through and the flavors have melded beautifully.
8. Tip: For an extra depth of flavor, briefly brown the sausage slices before adding them to the slow cooker.
9. Tip: If you prefer a bit more tang, reserve some of the sauerkraut juice and add it to the cooking liquid.
10. Tip: Serve with a dollop of sour cream and a sprinkle of fresh dill for a creamy, herby contrast.

Now, this dish is a harmonious blend of tangy, sweet, and savory, with the sauerkraut softening into the perfect backdrop for the smoky sausage. Try serving it over a bed of buttery mashed potatoes or tucked into a crusty roll for a sandwich that’ll make your taste buds sing.

Honey Garlic Sausage and Veggies

Just when you thought your weeknight dinners couldn’t get any more exciting, along comes this Honey Garlic Sausage and Veggies dish to shake things up. It’s the perfect blend of sweet, savory, and downright delicious, with a side of ‘why didn’t I think of this sooner?’

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 2 cups broccoli florets, trimmed
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 3 tbsp raw honey
• 4 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the sliced sausage, broccoli florets, and julienned bell peppers.
3. In a small bowl, whisk together the raw honey, minced garlic, extra virgin olive oil, smoked paprika, sea salt, and black pepper until fully emulsified.
4. Pour the honey garlic mixture over the sausage and veggies, tossing until everything is evenly coated. Tip: Use your hands to ensure every nook and cranny gets some love.
5. Spread the mixture in a single layer on the prepared baking sheet, ensuring no pieces are overlapping for even roasting.
6. Roast in the preheated oven for 20-25 minutes, or until the sausage is golden and the veggies are tender-crisp. Tip: Halfway through, give the tray a shake to promote even browning.
7. Remove from the oven and let it rest for 5 minutes before serving. Tip: This allows the flavors to meld beautifully.

Crunchy, caramelized, and packed with flavor, this dish is a weeknight hero. Serve it over a bed of fluffy quinoa or alongside a crisp green salad for a meal that’s as nutritious as it is irresistible.

Crockpot Sausage and Cornbread Casserole

This dish is a hearty, comforting casserole that combines the savory goodness of sausage with the sweet, crumbly delight of cornbread, all made effortlessly in your crockpot. It’s the perfect dish for those days when you want to impress without the stress, and it’s sure to become a family favorite.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1 cup buttermilk
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 cup sharp cheddar cheese, grated
• 1/2 cup green onions, finely chopped

Instructions

1. Preheat your crockpot on the high setting for 15 minutes to warm it up.
2. In a skillet over medium heat, cook the Italian sausage, breaking it into crumbles, until browned and no longer pink, about 5-7 minutes. Drain excess fat and set aside.
3. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
4. Add the buttermilk, clarified butter, and eggs to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to dense cornbread.
5. Fold in the cooked sausage, cheddar cheese, and green onions until evenly distributed.
6. Pour the batter into the preheated crockpot, spreading it evenly with a spatula.
7. Cover and cook on high for 2 hours or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the lid too often to prevent heat loss.
8. Let the casserole rest for 10 minutes before serving to allow it to set. Tip: This rest period makes slicing easier.

Out of the crockpot comes a casserole that’s beautifully golden on top, with a moist, fluffy interior speckled with savory sausage and melted cheese. Serve it with a dollop of sour cream or a drizzle of honey for an extra layer of flavor that’ll have everyone asking for seconds.

Slow Cooker Sausage and Lentil Soup

Just when you thought your slow cooker couldn’t get any more magical, along comes this hearty, flavor-packed Sausage and Lentil Soup to prove you wrong. Perfect for those days when you want to feel like a kitchen wizard with minimal effort, this dish is a cozy hug in a bowl.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound Italian sausage, casings removed
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed and drained
• 6 cups low-sodium chicken stock
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Transfer to the slow cooker.
2. In the same skillet, add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Transfer to the slow cooker.
3. Add the lentils, chicken stock, bay leaf, thyme, and smoked paprika to the slow cooker. Season with salt and pepper. Stir to combine.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the lentils are tender.
5. Remove the bay leaf. Stir in the fresh parsley before serving.

So rich and satisfying, this soup boasts a perfect balance of smoky sausage and earthy lentils. Serve it with a crusty baguette for dipping, or top with a sprinkle of grated Parmesan for an extra layer of flavor.

Cheesy Sausage and Rice Bake

Today is ‘2025-08-17 02:02:22.796569’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Cheesy Sausage and Rice Bake’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock, homemade preferred
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup heavy cream
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, brown the sliced sausage rounds until they’re golden and slightly crispy, about 5 minutes. Remove and set aside.
3. In the same skillet, add the rinsed rice, chicken stock, heavy cream, smoked paprika, garlic powder, and onion powder. Stir to combine and bring to a simmer.
4. Transfer the rice mixture to the prepared baking dish, spreading it evenly. Nestle the browned sausage rounds into the rice.
5. Cover the dish tightly with aluminum foil and bake for 25 minutes, or until the rice is tender and has absorbed most of the liquid.
6. Remove the foil, sprinkle the freshly grated cheddar cheese over the top, and return to the oven for an additional 5 minutes, or until the cheese is bubbly and golden.
7. Let the bake stand for 5 minutes before serving to allow the flavors to meld beautifully.

Who knew comfort food could be this easy and delicious? The Cheesy Sausage and Rice Bake emerges from the oven with a perfect balance of creamy, cheesy goodness and the smoky depth of sausage. Serve it straight from the dish for a rustic family-style meal that’s sure to disappear fast.

Slow Cooker Sausage and White Bean Chili

Now, who said chili had to be a labor of love that keeps you chained to the stove? Not us! This slow cooker magic lets you waltz back into a kitchen smelling like a cozy autumn day, with minimal effort and maximum flavor.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 cups chicken stock, preferably homemade
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp crushed red pepper flakes
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp extra-virgin olive oil
• Salt, to season

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure a nice sear.
2. Transfer the browned sausage to the slow cooker, leaving the drippings in the skillet. Add the diced yellow onion to the skillet and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Scrape the onion and garlic mixture into the slow cooker with the sausage. Add the cannellini beans, fire-roasted diced tomatoes, chicken stock, smoked paprika, ground cumin, and crushed red pepper flakes. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: For deeper flavor, let it simmer on LOW for the full 6 hours.
5. Before serving, stir in the freshly grated Parmesan cheese until melted. Season with salt as needed. Tip: Taste and adjust the seasoning before adding salt, as the Parmesan adds saltiness.

Finished with a sprinkle of Parmesan, this chili is a creamy, smoky delight with just the right kick. Serve it over a baked potato for a twist that’ll make your taste buds sing.

Crockpot Sausage and Cabbage Stew

Alright, let’s dive into the heartwarming embrace of this Crockpot Sausage and Cabbage Stew, a dish that’s as forgiving as your favorite sweatpants and just as comforting. Perfect for those days when you want to pretend you’re a culinary wizard without actually doing much.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 4 cups green cabbage, roughly chopped
• 2 cups Yukon gold potatoes, diced into 1-inch cubes
• 1 cup yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken stock, low-sodium
• 1 tbsp apple cider vinegar
• 1 tsp caraway seeds
• 1/2 tsp smoked paprika
• 2 tbsp extra virgin olive oil
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook until lightly browned, about 3-4 minutes per side. Transfer to the crockpot.
2. In the same skillet, sauté the diced onion and minced garlic until translucent, about 3 minutes. Scrape into the crockpot.
3. Add the chopped cabbage, diced potatoes, caraway seeds, smoked paprika, and a generous pinch of salt and pepper to the crockpot. Toss gently to combine.
4. Pour in the chicken stock and apple cider vinegar, ensuring all ingredients are submerged. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are fork-tender.
5. Tip: For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
6. Tip: Taste and adjust seasoning with salt and pepper before serving. The flavors should be bold but balanced.
7. Tip: Serve with a dollop of sour cream or a sprinkle of fresh parsley for an extra layer of flavor.

Mmm, the stew emerges with a hearty texture, the cabbage tender yet retaining a slight crunch, while the sausage infuses every bite with smoky richness. Try serving it over a bed of creamy polenta for a twist that’ll make your taste buds do a happy dance.

BBQ Sausage and Pineapple Sliders

Ready to turn your BBQ game up a notch with a dish that’s as fun to make as it is to eat? These BBQ Sausage and Pineapple Sliders are the perfect blend of smoky, sweet, and downright delicious, guaranteed to be the star of any gathering.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1 cup fresh pineapple, cut into 1/2-inch chunks
• 1/2 cup BBQ sauce, preferably hickory-smoked
• 1 tbsp clarified butter
• 12 slider buns, lightly toasted
• 1/2 cup red onion, thinly sliced
• 1/4 cup cilantro, finely chopped
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill or grill pan to medium-high heat (375°F).
2. In a medium bowl, toss the sausage rounds with olive oil, smoked paprika, sea salt, and black pepper until evenly coated.
3. Grill the sausage rounds for 3-4 minutes per side, or until they develop a charred crust and are heated through.
4. While the sausage cooks, brush the pineapple chunks with clarified butter and grill for 2 minutes per side, until caramelized.
5. Warm the BBQ sauce in a small saucepan over low heat for 2-3 minutes, stirring occasionally.
6. Assemble the sliders by placing a few sausage rounds and pineapple chunks on the bottom half of each toasted bun.
7. Drizzle with warm BBQ sauce, then top with sliced red onion and chopped cilantro.
8. Cap with the top half of the bun and serve immediately.

Mouthwatering doesn’t even begin to cover it—the juicy sausage paired with the caramelized pineapple and smoky BBQ sauce creates a flavor explosion that’s irresistibly good. For an extra kick, serve these sliders with a side of spicy aioli or a crisp, cold coleslaw.

Slow Cooker Sausage and Mushroom Pasta

Alright, folks, let’s dive into a dish that’s as easy as it is delicious—because who doesn’t love a meal that practically cooks itself while you binge-watch your favorite show? This slow cooker wonder combines juicy sausage, earthy mushrooms, and tender pasta in a sauce that’ll have you licking the spoon.

Ingredients

• 1 lb Italian sausage, casings removed
• 8 oz cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 2 cups chicken broth
• 12 oz penne pasta
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add sausage, breaking it into crumbles with a wooden spoon, and cook until browned, about 5 minutes.
2. Transfer the sausage to the slow cooker, leaving any rendered fat in the skillet.
3. In the same skillet, add mushrooms and sauté until golden, about 4 minutes. Stir in garlic and cook for 30 seconds until fragrant.
4. Add the mushroom mixture to the slow cooker, followed by chicken broth, heavy cream, thyme, red pepper flakes, and a pinch of salt and pepper. Stir to combine.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
6. Stir in the penne pasta, ensuring it’s fully submerged in the liquid. Cover and cook on HIGH for an additional 30 minutes, or until pasta is al dente.
7. Just before serving, stir in Parmesan cheese until melted and creamy.

Rich, creamy, and packed with umami, this pasta is a hug in a bowl. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to sop up every last bit of that luscious sauce.

Crockpot Sausage and Sweet Potato Hash

Now, let’s talk about a dish that’s as easy to love as it is to make, perfect for those mornings when you’re more zombie than human. This Crockpot Sausage and Sweet Potato Hash is your ticket to flavor town without having to put in much effort—because who has time for that before coffee?

Ingredients

• 1 lb Italian sausage, casings removed
• 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 4 pasture-raised eggs, lightly beaten
• Salt, to season

Instructions

1. Heat the clarified butter in a large skillet over medium-high heat until shimmering.
2. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Don’t stir too often to get a nice caramelization.
3. Transfer the sausage to the crockpot, leaving the fat in the skillet.
4. In the same skillet, add the sweet potatoes, onion, and garlic. Cook until the onions are translucent and the sweet potatoes start to soften, about 8 minutes. Tip: A little char on the sweet potatoes adds a smoky depth.
5. Stir in the smoked paprika, ground cumin, and cayenne pepper, then transfer everything to the crockpot.
6. Cover and cook on low for 4 hours, or until the sweet potatoes are tender. Tip: If you’re in a hurry, high for 2 hours works too, but low and slow is the way to go for maximum flavor.
7. Pour the lightly beaten eggs over the hash, cover, and cook for an additional 15 minutes, or until the eggs are set.
8. Season with salt to taste before serving.

Perfectly balanced between spicy, sweet, and savory, this hash is a textural dream with creamy sweet potatoes and crispy sausage bits. Serve it straight from the crockpot for a rustic family-style breakfast, or plate it up with a drizzle of hot sauce for those who like it extra lively.

Slow Cooker Sausage and Black-Eyed Peas

Ready to turn your slow cooker into a magic pot that conjures up a dish so hearty it’ll make your taste buds do a happy dance? Let’s dive into a recipe that’s as easy as it is delicious, perfect for those days when you’d rather Netflix and chill than slave over a stove.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 2 cups dried black-eyed peas, soaked overnight and drained
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tbsp apple cider vinegar
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 bay leaves

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook until lightly browned, about 3 minutes per side. Transfer to the slow cooker.
2. In the same skillet, sauté the finely diced yellow onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
3. Transfer the onion and garlic mixture to the slow cooker. Add the soaked and drained black-eyed peas, chicken stock, smoked paprika, cayenne pepper, apple cider vinegar, kosher salt, black pepper, and bay leaves. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the black-eyed peas are tender but not mushy. Tip: For deeper flavor, let it cook on LOW for the full 6 hours.
5. Once cooked, remove the bay leaves. Taste and adjust seasoning if necessary. Tip: If the mixture seems too thick, add a splash of chicken stock to reach your desired consistency.
6. Serve hot, garnished with freshly chopped parsley if desired. Tip: For a complete meal, serve over a bed of steamed white rice or with a side of crusty bread to soak up the flavorful broth.

Yum! This dish is a symphony of smoky, spicy, and savory flavors, with the black-eyed peas offering a creamy texture that contrasts beautifully with the hearty slices of sausage. For a fun twist, top it with a dollop of sour cream and a sprinkle of crispy fried onions for added crunch and tang.

Garlic Butter Sausage and Potatoes

Venture into the realm of comfort food with a dish that’s as hearty as it is hilariously easy to love—garlic butter sausage and potatoes. This one-pan wonder is your ticket to flavor town, with minimal cleanup and maximum deliciousness.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1.5 lbs baby potatoes, halved
• 4 tbsp unsalted butter, clarified
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• Salt, to season

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for action.
2. In a large oven-safe skillet, melt the clarified butter over medium heat, watching closely to prevent browning.
3. Add the sliced sausage and cook until lightly browned, about 5 minutes, stirring occasionally for even cooking.
4. Toss in the halved baby potatoes, stirring to coat them in the buttery goodness, and cook for another 5 minutes.
5. Sprinkle in the minced garlic, thyme leaves, smoked paprika, red pepper flakes, and a pinch of salt, stirring to distribute the flavors evenly.
6. Transfer the skillet to the preheated oven and roast for 25 minutes, or until the potatoes are fork-tender and golden.
7. Remove from the oven and let it rest for 5 minutes; this allows the flavors to meld beautifully.

The result? A dish where the potatoes are crispy on the outside, fluffy on the inside, and the sausage is juicy with a smoky kick. Serve it straight from the skillet for a rustic touch that’ll have everyone digging in with gusto.

Slow Cooker Sausage and Spinach Lasagna

Who knew that your slow cooker could moonlight as an Italian chef? This ‘Slow Cooker Sausage and Spinach Lasagna’ is here to prove that lazy days can still end with a gourmet dinner that’ll have your taste buds doing the tango.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 10 oz frozen chopped spinach, thawed and drained
• 24 oz jar marinara sauce
• 12 no-boil lasagna noodles
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a skillet over medium heat, brown the Italian sausage, breaking it into crumbles, for about 5-7 minutes. Drain excess fat.
2. In a mixing bowl, combine ricotta cheese, beaten egg, 1 cup mozzarella, Parmesan, spinach, garlic powder, salt, and pepper. Mix until well incorporated.
3. Lightly grease the slow cooker with olive oil to prevent sticking.
4. Spread a thin layer of marinara sauce at the bottom of the slow cooker.
5. Arrange 4 lasagna noodles over the sauce, breaking them to fit if necessary.
6. Spread half of the ricotta mixture over the noodles, followed by half of the sausage, and a third of the remaining mozzarella.
7. Repeat layers: sauce, noodles, remaining ricotta mixture, remaining sausage, and another third of mozzarella.
8. Top with the last layer of noodles, remaining sauce, and remaining mozzarella.
9. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until noodles are tender and cheese is bubbly.
10. Let the lasagna stand for 10 minutes before serving to set.

Just when you thought lasagna couldn’t get any more comforting, this slow cooker version comes along with its layers of cheesy, sausage-y goodness and a spinach twist that’ll make you feel virtuous. Serve it with a crisp salad and a glass of red wine for a meal that’s as easy as it is impressive.

Crockpot Sausage and Grits Casserole

Craving something that’ll make your taste buds do a happy dance and your crockpot earn its keep? Look no further than this hearty, soul-warming dish that’s as easy as it is delicious. Perfect for those mornings when you’re more zombie than human, or when you want to impress without the stress.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1 cup stone-ground grits
• 4 cups chicken stock, preferably homemade
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp clarified butter
• 1/4 tsp smoked paprika

Instructions

1. Grease the inside of your crockpot with clarified butter to prevent sticking and add a rich flavor base.
2. Layer the sliced smoked sausage evenly at the bottom of the crockpot.
3. In a medium bowl, whisk together the stone-ground grits, chicken stock, heavy cream, beaten eggs, sea salt, black pepper, and smoked paprika until well combined.
4. Pour the grits mixture over the sausage in the crockpot, ensuring an even distribution.
5. Cover and cook on low heat for 6 hours, or until the grits are creamy and the sausage is heated through. Avoid opening the lid frequently to maintain consistent temperature.
6. Thirty minutes before serving, sprinkle the freshly grated sharp cheddar cheese over the top and cover until melted.
7. Give the casserole a gentle stir to incorporate the melted cheese before serving.

Mmm, imagine digging into a bowl where the creamy, cheesy grits hug each piece of smoky sausage like it’s their long-lost love. Serve it up with a side of buttery toast or a crisp green salad for a meal that’s anything but ordinary.

Summary

Convenience meets deliciousness in our roundup of 20 Flavorful Sausage Crockpot Recipes, perfect for those busy weeknights. Each recipe promises to simplify your cooking without sacrificing taste. We’d love for you to try them out, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy slow cooking!