4-Ingredient Slow Cooker Sausage Supper

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4-Ingredient Slow Cooker Sausage Supper

A Cozy, No-Fuss Dinner That Practically Cooks Itself

There’s something quietly comforting about a meal that takes care of itself while your day unfolds. This slow cooker sausage supper is exactly that kind of recipe—the kind you throw together in the morning and forget about until your kitchen fills with the warm, savory scent of dinner already done. Tender sausage, buttery potatoes, sweet onions, and a creamy mushroom sauce come together into a meal that feels hearty, nostalgic, and deeply satisfying without asking much of you at all.

It’s not fancy. It’s not complicated. And that’s exactly why it works.

Why You’ll Love This Recipe

• Only 4 ingredients – no long shopping lists
• True dump-and-go – no browning, no prep mess
• Comfort food classic – rich, savory, and filling
• Perfect for busy days – slow cooker does all the work
• Great for leftovers – even better the next day
• Crowd-friendly – easy to double for potlucks or gatherings

Ingredients

• 1½ pounds raw sausage links
  (Italian sausage, bratwurst, or uncooked pork sausage)
• 2 pounds baby potatoes, halved
  (or Yukon Gold potatoes cut into 1-inch chunks)
• 1 large yellow onion, thinly sliced
• 1 (10.5 oz) can condensed cream of mushroom soup
  (cream of chicken also works)

Optional (to taste):

• Salt
• Freshly ground black pepper

Equipment Needed

• Slow cooker (4–6 quart)
• Sharp knife
• Cutting board
• Spoon or spatula
• Measuring cup (optional)

Step-by-Step Instructions

1. Prepare the Slow Cooker

Lightly grease the inside of your slow cooker with nonstick spray or a small amount of oil. This helps prevent sticking and makes cleanup easier.

2. Layer the Potatoes

Place the halved potatoes evenly in the bottom of the slow cooker. This creates a sturdy base and allows them to soak up all the flavorful juices.

3. Add the Onion

Scatter the sliced onion over the potatoes. As it cooks, the onion softens and sweetens, adding depth to the dish.

4. Arrange the Sausage

Lay the raw sausage links on top of the onion layer. Try not to stack them—spacing helps them cook evenly.

5. Add the Sauce

Spoon the condensed cream of mushroom soup over everything. No need to mix—it will melt and spread naturally as it cooks.

6. Slow Cook

Cover and cook:

• LOW: 6–8 hours
• HIGH: 3–4 hours

The dish is ready when the potatoes are fork-tender and the sausage reaches an internal temperature of 160°F (71°C).

7. Finish & Serve

Gently stir everything together to coat in the creamy sauce. Taste and add salt and pepper if needed. Serve warm.

Pro Tips

• Use raw sausage only – pre-cooked sausage can become rubbery
• Don’t add extra liquid – the potatoes and onions release moisture
• Cut potatoes evenly for consistent cooking
• Avoid over-stirring at the end to keep potatoes intact
• Full-fat soup works best for a rich, smooth sauce

Variations & Substitutions

• Swap the sausage: chicken sausage, turkey sausage, or kielbasa
• Add veggies: carrots, green beans, mushrooms, or bell peppers
• Dairy-free: use a plant-based condensed soup alternative
• Gluten-free: use certified GF cream soup
• Herb boost: sprinkle in thyme, rosemary, or garlic powder

Serving, Pairing & Storage Guide

How to Serve

• Spoon into bowls with plenty of sauce
• Serve with crusty bread for dipping

Great Pairings

• Simple green salad with vinaigrette
• Steamed green beans or roasted carrots
• Applesauce or sauerkraut on the side

Storage

• Refrigerate: up to 4 days in an airtight container
• Freeze: up to 2 months (cool completely before freezing)

Reheating

• Reheat gently on the stove or microwave
• Add a splash of broth or milk if sauce thickens too much

Frequently Asked Questions

Can I use frozen potatoes?
Not recommended—they release too much water and can turn mushy.

Do I need to brown the sausage first?
No. Raw sausage cooks fully and stays juicier in the slow cooker.

Can I make this ahead of time?
Yes! Assemble everything the night before, refrigerate, and start cooking the next morning.

Why is my sauce thin?
Different soups vary in thickness. Let it rest uncovered for 10 minutes—it thickens naturally.

Can I double the recipe?
Absolutely—just make sure your slow cooker is large enough.

4-Ingredient Slow Cooker Sausage Supper

A cozy, no-fuss slow cooker dinner made with sausage, potatoes, onions, and creamy mushroom soup. Simple, hearty comfort food with minimal prep.

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Ingredients Equipment Method Notes

Ingredients

  

• 1½ lbs raw sausage links
• 2 lbs baby potatoes halved
• 1 large yellow onion sliced
• 1 10.5 oz can cream of mushroom soup
• Salt and black pepper to taste

Equipment

• Slow cooker (4–6 quart)
• knife
• Cutting board
• spoon

Method

 

1. Lightly grease the slow cooker.
2. Add potatoes to the bottom in an even layer.
3. Scatter sliced onions over the potatoes.
4. Place raw sausage links on top.
5. Spoon cream of mushroom soup evenly over everything.
6. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
7. Stir gently, season to taste, and serve warm.

Notes

Use raw sausage, not pre-cooked.

Do not add extra liquid—the vegetables release moisture naturally.

For gluten-free, use certified GF condensed soup.

Leftovers reheat well and freeze beautifully.