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Crock Pot Creamy Sausage and Potatoes

This Easy, Creamy Crock Pot Sausage and Potatoes is a super simple meal that packs a punch of flavor. It is meat and potatoes at its best.

This is a sponsored post for The Little Potato Company. All opinions and text are my own.


This is definitely one of those fix it and forget it slow cooker dinners. It only has 5 simple ingredients and whips up pretty quickly. Potatoes and sausages are seasoned then covered in a cream of mushroom soup and cooked low and slow. Its a humble but flavorful dinner that your whole family will enjoy!

Slow Cooker Creamy Sausage Potatoes


  • little potatoes
  • onion
  • smoked sausage
  • cream of mushroom soup
  • cajun seasoning
baby potatoes, cream of mushroom soup, kielbasa sausage, onion, cajun seasoning


Place Little Potatoes into the bottom of a 4 quart slow cooker. We left the potatoes whole for cooking but ended up cutting them in half before serving.

Little Potatoes in slow cooker

Cut the sausage into 1-inch slices and add to slow cooker along with the chopped onions.

sausage slices

 Season potatoes and sausage with cajun seasoning.

cajun seasoning

  Then spread cream of mushroom soup over the top.

cream of mushroom soup in slow cooker

Stir mixture to combine.

Slow Cooker Creamy Sausage Kielbasa and Potatoes

 Cover with lid.

creamy sausage and potatoes

 Cook on low for about 4 hours (until potatoes are fork tender).

casserole crock pot

 Stir before serving.

Slow Cooker Creamy Sausage Potatoes


Crock Pot Sausage and Little Potatoes

Crock Pot Creamy Sausage and Potatoes

This Easy, Creamy Crock Pot Sausage and Potatoes is a super simple meal that packs a punch of flavor. It is meat and potatoes at its best.
5 from 6 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6



  • Place potatoes, sausage and onions into 4-quart slow cooker.
  • Season potatoes and sausage with cajun seasoning.
  • Then spread cream of mushroom soup over the top.
  • Stir mixture to combine.
  • Cover with lid.
  • Cook on low for about 4 hours (until potatoes are fork tender.)
  • Stir before serving.
Course: Main Course
Cuisine: American


Calories: 280kcal | Carbohydrates: 25g | Protein: 11g | Fat: 14g | Sodium: 781mg | Fiber: 3g | Sugar: 1g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


  1. Could i add green beans, corn, and seasoned butter beans to the Crock-Pot? If so when should I add those ingredients?..

  2. 5 stars
    To all of you concerned about the cream of mushroom soup, my neice HATES mushrooms but absolutely loves this recipe. Do not despair if you have mushroom haters. They will gobble it up.

  3. Hi i have a 6 quart crock pot would i need to change the recipe a bit and i would like fresh mushrooms would that work , would i need to add another can of cream of mushroom soup and is there any water added to this recipe ,

    1. Hi Lori! I have only ever made this exactly how it is written out here so I can’t really speak to how it would work with changes. There is no extra water added to this particular recipe. If you try it out and play with the recipe some, let me know how it turned out for you!

  4. 5 stars
    I make this a little differently and this is the recipe I used for this – and Wow – is it ever good. Even freezes well and I cook it on low – 6-8 hours. Yum. It has a few more spices for flavor in it but they are both good recipes.
    • 3-4 red potatoes 1 package Polska Kielbasa
    • 4 ounces cream cheese (softened) 1 can Healthy Request Cream of Celery soup
    • 1-ounce dry ranch dressing mix 1 small red onion, finely diced
    • 1 clove of garlic, minced ½ teaspoon of ground pepper
    • 1 Tablespoon minced chives
    I just cut the potatoes to bite sized pieces and leave the skin on – Yum!!!

  5. 5 stars
    I tried these in my pressure cooker plus & they were amazing! They were so good that my kids wanted me to cook it for dinner again the next day, just so their Dad could try it. I’m a busy Mom of 11 & I’m always looking for ways to lighten my load. This recipe does just that. It’s so simple, yet so delicious.
    This was my first time of being on your site & now I’ve saved so many of your recipes to try.
    I didn’t have the baby potatoes so I just diced the larger ones that I had. I don’t have a slow cooker but I do have the power cooker Plus and decided to give it a try. I couldn’t have been happier with the results.
    I tripled the recipe of course. Lol
    Most of my boys are well over 6ft 3 & it takes a lot to feed them all.
    I just diced the potatoes, and cut the sausages. I sauteed the sausages for about 1 minute then added the cubed potatoes and the cream of mushroom soup. I added my seasonings and half a cup of water. I set my pressure cooker to 10 minuteso & in 10 minutes, it was cooked to perfection.
    I didn’t change a thing about the recipe, only the cooking method & it was awesome.
    It’s not always easy to satisfy 7 boys & a pickey 3 year old girl, but this recipe was a hit! Thank you.

  6. Do you think peeled and cubed russet potatoes would work instead of the little potatoes? Forgot to grab them at the store, and planned this for supper tonight!

  7. 5 stars
    Can this be made in bulk to freeze? Added white rice to mine, cooking now and smells amazing, cannot wait to try it

  8. That certainly looks easy and delicious! It does feel like walking into a hot bowl of soup out there and this week is supposed to be extra miserable. Bring on the crock-pot recipes!