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Crock Pot Swamp Potatoes

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Crock Pot Swamp Potatoes are cozy, no-fuss potatoes cooked with smoked turkey sausage and green beans, making for a hearty dish that's perfect for busy nights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs yellow potatoes, scrubbed and quartered Short, waxy potatoes that hold their shape and become tender without falling apart.
  • 1/2 cup yellow onion, diced Adds sweetness and depth as it softens during the long, slow cook.
  • 12 oz smoked turkey sausage, sliced Provides savory, smoky flavor and protein; slice to your preferred thickness.
  • 2 cans (14.5 oz each) cut green beans, drained Canned green beans add color and a tender vegetable element with minimal prep.
  • 1 stick (1/2 cup) unsalted butter Melts into the pot for a rich, silky finish and helps carry the seasoning.
  • 1 packet (0.6 oz) Italian dressing seasoning mix A blend of herbs and spices that seasons the whole dish with bright, zesty notes.

Method
 

Preparation
  1. Place the quartered potatoes in the bottom of the crock pot.
  2. Add the diced onion, sliced smoked turkey sausage, and drained green beans on top of the potatoes.
  3. Cut the butter into slices and place them on top of the mixture.
  4. Sprinkle the Italian dressing seasoning mix evenly over the top.
Cooking
  1. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the potatoes are tender.
  2. Tip: Check once toward the shorter end of the cooking time to avoid overcooking, especially if your crock pot runs hot.
  3. Stir before serving and enjoy your swamp potatoes!

Nutrition

Serving: 1gCalories: 360kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 6gSugar: 2g

Notes

Scrub potatoes well but leave the skins on for extra texture and nutrients. If you prefer firmer green beans, drain them and stir them in during the last 30 to 60 minutes of cooking. Use a slow cooker liner or spray the crock pot lightly with cooking spray for easier cleanup. Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat gently on low in the microwave or in a covered skillet until warmed through. You can freeze cooled leftovers in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

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