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Crockpot Smoked Sausage and Potato Stew with Green Beans

Crockpot smoked sausage and potato stew with green beans cooks low and slow in a 6-quart slow cooker until the potatoes are fork-tender. Frozen green beans go in at the end, so they finish tender and hot without overcooking.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes cut into 1-inch pieces
  • 1 yellow onion medium, chopped
  • 1 package (14 oz) smoked sausage sliced into 1/2-inch rounds
  • 3 cups low-sodium chicken broth
  • 3 cloves garlic minced
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 bay leaf
  • 1 package (12 oz) frozen green beans

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the potatoes and onion to a 6-quart slow cooker.
  2. Top with the sliced sausage.
  3. Pour in the low-sodium chicken broth.
  4. Stir in the garlic, paprika, dried thyme, kosher salt, and black pepper.
  5. Add the bay leaf.
  6. Cover and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 hours, until the potatoes are tender when pierced with a fork.
  7. Stir in the frozen green beans.
  8. Cover and cook on the same setting for 1 hour on LOW or 30 to 45 minutes on HIGH, until the beans are tender and hot.
  9. Remove the bay leaf.
  10. Stir the stew before serving.

Notes

Cut the potatoes into evenly sized pieces so they cook at the same rate. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the potatoes may soften after thawing. Turkey smoked sausage can be used as a leaner swap.