Hearty slow cooker swamp potatoes with smoked sausage, green beans, and Cajun spice. A creamy, comforting one-pot Southern inspired dinner.
I make this slow cooker swamp potatoes on days when I need dinner to basically make itself while I'm dealing with everything else. I throw the potatoes, sausage, and green beans in the slow cooker and have a complete meal after a few hours.
This dish has those classic Southern flavors that just feel comforting, especially with the smoked sausage and that hint of cayenne heat. Growing up, my family always had some version of sausage and potatoes on the table because it's filling, inexpensive, and feeds a crowd. The slow cooker makes it even easier than the stovetop versions I remember, and those Cajun-inspired spices like smoked paprika really bring everything together.
What surprised me most about this recipe was how my kids reacted to it. I expected them to request plenty of sausages on their plates, but they actually love all the components equally. They go for the tender potatoes, the crisp-tender green beans, and yes, the sausage, all in equal amounts. Just when I thought I could get a bigger share of those buttery Yukon potatoes for myself, I realized everyone at the table wants them just as much.
The smoked sausage flavors everything as it cooks, so the potatoes and green beans end up tasting smoky and savory without me having to do anything extra. When I stir in that heavy cream and butter at the end, the whole dish becomes rich and silky, and the cayenne gives it just enough heat to make it more than just another bland potato dish. Some of the potatoes break down and make the sauce thicker and creamier, which is exactly what I want after a long day.
Ingredients
Yukon Gold potatoes are perfect for this recipe because they get creamy and tender in the slow cooker without falling apart or getting grainy like other potatoes can. I dice them small so they cook evenly and soak up all the flavors from the sausage and seasonings.
Smoked sausage brings this deep, savory flavor that seasons the entire dish as it cooks, and I love how it gets slightly crispy on the edges while staying juicy inside. Fresh green beans add color and this nice crisp-tender texture that balances out all the richness from the potatoes and cream.
Chicken broth creates the base that everything cooks in, while heavy cream and butter stirred in at the end make the whole dish silky and indulgent.
See the recipe card for exact quantities.
Step-by-step Instructions
This slow cooker swamp potatoes dish is hearty and full of comforting flavors. With smoky sausage, tender potatoes, and green beans all cooked together, it’s a one-pot meal that feels both rustic and filling.
Prepare the Ingredients
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Start by placing the diced Yukon Gold potatoes into the bottom of your slow cooker. Add the sliced smoked sausage, diced onion, minced garlic, and whole or cut green beans. This will form the base of the dish and allow the flavors to cook together evenly.
Add the Seasoning and Broth
Pour the chicken broth into the slow cooker. Sprinkle in the smoked paprika, cayenne pepper, salt, and black pepper. Use a large spoon to gently stir the mixture so that the vegetables and sausage are evenly coated with the broth and seasonings.
Slow Cook Until Tender
Cover the slow cooker with the lid and set it to low. Cook for 5 to 6 hours, or until the potatoes and green beans are soft and fully cooked through. The sausage will release some of its flavor into the broth, giving the dish a rich, savory base.
Finish With Cream and Butter
Once the vegetables are tender, add the butter and heavy cream to the slow cooker. Stir everything together until the butter melts into the dish. Using a fork or potato masher, gently mash the potatoes to your preferred consistency. You can leave it chunky for a more rustic texture or mash further for a creamier dish.
Taste and Garnish
Check the seasoning and adjust with more salt or pepper if needed. Sprinkle chopped fresh parsley over the top before serving for a bright finish. Serve hot straight from the slow cooker.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth or water to loosen the texture if it thickens. This dish is not ideal for freezing since the potatoes may become grainy once thawed, so it’s best enjoyed fresh or within a few days.
Top Tips for Slow Cooker Swamp Potatoes
Use Yukon Gold potatoes: Their creamy texture holds up well in the slow cooker and keeps the dish rich without turning mealy.
Brown the sausage first: Searing the smoked sausage in a skillet before adding it to the slow cooker deepens the flavor and adds a bit of color.
Stir gently near the end: Mix everything carefully once the potatoes are tender to keep chunks intact while still letting the flavors combine.
Recipe
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Slow Cooker Swamp Potatoes with Smoked Sausage
Equipment
- Slow Cooker
Ingredients
- 3 lbs Yukon Gold potatoes peeled and diced
- 1 lb smoked sausage sliced into ½-inch rounds
- 1 large onion diced
- 1 lb green beans
- 3 cloves garlic minced
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tablespoon unsalted butter
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- Salt and black pepper to taste
- 2 tablespoon chopped fresh parsley
Instructions
- Place the diced Yukon Gold potatoes, sliced smoked sausage, diced onion, minced garlic, and green beans in the slow cooker.
- Add the chicken broth, smoked paprika, cayenne pepper, salt, and black pepper. Stir gently to combine.
- Cover and cook on low for 5 to 6 hours, until the potatoes and green beans are tender.
- Stir in the butter and heavy cream. Mash slightly with a fork or potato masher to your desired consistency.
- Adjust seasoning as needed. Garnish with chopped fresh parsley before serving.
