Crock Pot Little Smokies and Cheesy Potato Casserole

Crock Pot Little Smokies and Cheesy Potato Casserole–an easy crockpot dinner made with tender Yukon gold potatoes, smoky sausages, Cajun seasoning and a creamy, cheesy sauce.

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Crock Pot Little Smokies and Cheesy Potato Casserole

I love that this recipe uses Little Smokies instead of regular smoked sausage because you can just dump them right into the slow cooker without any slicing! I also left the skins on my Yukon gold potatoes, so the only real prep work was cutting them into cubes. The Cajun seasoning gives the creamy sauce a little kick, but the sour cream and cheddar help mellow it out so it’s not overpowering. Greg and I both really liked how the Little Smokies tasted with the potatoes, and I especially loved that I didn’t have to brown any meat or dirty many dishes.

Ingredients/Substitution Ideas

• Yukon gold potatoes–or red potatoes, or peeled Russets
• Little Smokies–or sliced smoked sausage, kielbasa
• Onion powder
• Garlic powder
• Cajun seasoning–or Creole seasoning
• Cream of chicken and herbs soup–or regular cream of chicken soup or cream of mushroom soup
• Sour cream
• Milk or evaporated milk
• Shredded cheddar cheese–or Colby Jack, Monterey Jack

Steps

Cut potatoes into ½ inch cubes (I didn’t peel mine). Add them into the slow cooker.

Stir in the weenies, onion powder, garlic powder, cajun seasoning, cream of chicken, sour cream and milk. Combine well.

Cover slow cooker and cook on high for 3 hours or on low for 5 hours, or until potatoes are tender (all slow cookers cook differently).

Gently stir in the cheddar. Top with green onions or chives, if desired and serve.

Notes/Tips

• Serve with steamed green beans or broccoli.
• Yukon gold potatoes have thin skins, so there’s no need to peel them.
• Cajun seasoning blends vary quite a bit in heat and saltiness. If you’re cooking for kids or people who don’t like spicy food, start with less seasoning and add more to taste.
• Cheese shredded from a block generally melts more smoothly than packaged shredded cheese.
• Top with sliced green onions, chopped chives or parsley before serving.
• All slow cookers cook a little differently. Start checking the potatoes toward the end of the suggested cooking time and cook until they’re fork tender.
• Store leftovers in an airtight container* in the refrigerator for 4 days. I wouldn’t recommend freezing this recipe. Potatoes can become grainy or mushy after thawing, and the sour cream-based sauce may separate.
• Tools:
  • I used my 4 quart slow cooker*. You can also make this in a 6 or 8 quart slow cooker.
  • Cheese grater*
  • Knife*
  • Cutting board*
  • Magnetic measuring cups*
  • Magnetic measuring spoons*
  • Glass measuring cup*

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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