Crockpot Sausage and Green Beans
This easy crockpot recipe combines sausage, potatoes, green beans, and onion into a flavorful one-pot meal that's perfect for busy weeknights.
Ingredients
Main ingredients
- 1 lbs 1–1.5 lbs smoked beef sausage, turkey kielbasa, Italian beef sausage Choose based on preference or sale; smoked turkey kielbasa adds great flavor.
- 1.5 lbs baby potatoes, chopped No need to peel unless you want them silky.
- 1 lbs fresh or frozen green beans, trimmed Fresh preferred; frozen is fine; add a little later for firmer texture.
- 1 yellow onion, chopped Pre-chopped works to save time.
- 1 cup chicken broth Water can be used in a pinch; broth adds depth.
- Salt, to taste Start light; you can always add more at the end.
- Black pepper, to taste
- 1 tsp garlic powder, to taste 1 tsp is a good starting point.
- Red pepper flakes, as desired Optional for heat.
- 1 Parmesan rind Optional; toss it in while cooking for umami, remove before serving.
- Fresh herbs (thyme, parsley), as desired Stir in at the end for brightness.
- Mushrooms or bell peppers, as desired Great additions if you want more vegetables.
Instructions
Preparation
- Wash and chop potatoes into bite-sized pieces, trim green beans, slice beef sausage into 1-inch rounds, and chop the onion.
- Put potatoes and chopped onion in the bottom of the crockpot — they need the most direct heat.
- Spread the beef sausage slices over the potatoes, then top with green beans.
- If using mushrooms or bell peppers, add them now.
- Sprinkle garlic powder, salt, pepper, and red pepper flakes over everything.
- Nestle the Parmesan rind among the ingredients (if using).
- Pour 1 cup of chicken broth evenly over the top.
Cooking
- Cover and cook on LOW for 6–8 hours, on HIGH for 3–4 hours until the potatoes are fork-tender and the beef sausage is heated through.
Finishing touches
- Remove the Parmesan rind, taste and adjust salt and pepper.
- Stir in fresh herbs just before serving.
Optional step
- For extra texture, quickly brown the beef sausage slices in a skillet before adding them to the crockpot — about 2 minutes per side adds caramelization.
Notes
Cool leftovers within 2 hours of cooking. Store in an airtight container for up to 3–4 days. Freeze in a sealed container for up to 3 months. Always reheat to an internal temperature of 165°F (74°C) before serving.