Crock Pot Swamp Potatoes (Print)
Slow-cooked potatoes, sausage, and green beans seasoned with spices for a comforting, hearty dish.
# Ingredients:
01 -
2 lbs yellow potatoes, scrubbed and quartered
02 -
½ cup yellow onion, diced
03 -
12 oz smoked turkey sausage, sliced
04 -
2 cans cut green beans, 14.5 oz each, drained
05 -
½ cup unsalted butter, 1 stick
06 -
1 packet Italian dressing seasoning mix, 0.6 oz
07 -
1 tsp salt
08 -
½ tsp black pepper
09 -
1 tsp garlic powder
10 -
1 tsp onion powder
11 -
1 tsp smoked paprika
# Directions:
01 -
Place the quartered potatoes in the bottom of the slow cooker. Sprinkle with salt, black pepper, garlic powder, onion powder, and smoked paprika. Add the diced onion and toss lightly to coat the potatoes with the seasonings.
02 -
Top the potatoes with the sliced smoked sausage. Add the drained green beans over the top, then sprinkle the Italian dressing seasoning mix evenly over everything.
03 -
Place the stick of butter on top of the layered ingredients. Do not stir. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are fork-tender and the flavors are well blended.
04 -
Gently stir before serving to distribute the melted butter and seasonings. Serve warm on its own or with crusty bread.
# Notes:
01 -
For the best texture, cut the potatoes into evenly sized quarters so they cook at the same rate. You can swap the smoked turkey sausage for kielbasa, andouille, or any smoked sausage you like. If you prefer softer green beans, add them at the beginning as written; for slightly firmer green beans, stir them in during the last hour of cooking. Be sure to drain the canned green beans well so the dish does not become watery. Leftovers store well in an airtight container in the refrigerator for up to 4 days and can be reheated in the microwave or on the stovetop. Serve with crusty bread or a simple salad to turn this into an easy family dinner.