Slow Cooker Sausage and Potato Casserole

ByMissy Rakes
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This Slow Cooker Sausage and Potato Casserole is a comfort dish that can be served for breakfast, lunch or dinner!

This Slow Cooker Sausage and Potato Casserole is a comfort dish that can be served for breakfast, lunch or dinner! Find the recipe at gracefullittlehoneybee.com

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The Best Slow Cooker Comfort Dish

As the days and nights are starting to get cooler, most of us will be craving a quick, comforting weeknight meal. This Slow Cooker Sausage and Potato Casserole fits the bill perfectly with all of it’s gooey, cheesy goodness.

I love a good slow cooker meal that can be made ahead of time because it makes my day run so much smoother knowing that dinner is done and I don’t have to rush around trying to get it on the table in the evening. Plus, it only uses six simple ingredients, so it’s super quick to put together.

Fall is one of my favorite seasons because you get to cozy up together in the house with your family and eat lots of good comfort food like this Slow Cooker Sausage and Potato Casserole. You could also serve this delicious slow cooker casserole for breakfast with a side of eggs and a hot cup of coffee on a crisp Fall morning.

If you are looking for more quick and easy slow cooker meals, then be sure to check out the links below and enjoy this delicious recipe friends!

How to Make Slow Cooker Sausage and Potato Casserole:

Combine hash browns, kielbasa, onion, and 2 cups of the cheese in a greased slow cooker.

In a separate bowl, combine cream of chicken (or mushroom), sour cream, salt and pepper.

Pour over hash brown mix and stir to combine.

Sprinkle remaining cheese over top.

Cook on low 6-8 hours or on high for 4-5 hours. It is done when your potatoes and onions have cooked through. Be careful not to overcook the potatoes. Enjoy!

Note: If you substitute fresh diced potatoes for frozen, you might need to add to the cooking time. Once the potatoes and onions are cooked through, the dish is done.

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Are you Looking for More Quick and Easy Slow Cooker Recipes?

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Print Recipe

Slow Cooker Sausage and Potato Casserole

This Slow Cooker Sausage and Potato Casserole is a comfort dish that can be served for breakfast, lunch or dinner!
Prep Time5 minutes
Cook Time6 hours
Total Time7 hours 5 minutes
Course: Main Course
Cuisine: American
Keyword: Crockpot, Slow Cooker
Servings: 6
Calories: 592kcal

Equipment

Ingredients

  • 1 - 32 oz. bag of hash browns or may substitute fresh diced potatoes
  • 14 oz. kielbasa cut into small pieces
  • 1 small onion diced
  • 2 1/2 cups shredded cheddar cheese
  • 10.5 oz can cream of chicken or mushroom soup
  • 1/2 cup sour cream
  • salt and pepper to taste

Instructions

  • Combine hash browns, kielbasa, onion, and 2 cups of the cheese in a greased
    slow cooker. (Some people prefer to saute the sausage and onions before adding them. Also, If you substitute fresh diced potatoes for the frozen, you may need to add to the cooking time.)
  • In a separate bowl, combine cream of chicken, sour cream, salt and pepper.
  • Pour over hash brown mix and stir to combine.
  • Sprinkle remaining cheese over top.
  • Cook on low for 6-8 hours or on high for 4-5 hours. It is done when your potatoes and onions have cooked through. Be careful not to overcook the potatoes. Enjoy!

Video

Notes

You may want to saute the onion and sausage before adding to the slow cooker.
If you substitute fresh diced potatoes for the frozen, you will probably need to add to the cooking time. The dish is done once your potatoes and onions are cooked.
The original recipe called for 1/2 cup milk, but many people said that it turned out too runny, so I changed it to 1/2 cup sour cream instead.

Nutrition

Serving: 1g | Calories: 592kcal | Carbohydrates: 35g | Protein: 28g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 102mg | Sodium: 1275mg | Potassium: 777mg | Fiber: 3g | Sugar: 3g | Vitamin A: 538IU | Vitamin C: 14mg | Calcium: 415mg | Iron: 3mg

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368 Comments

  1. I made this last night and it was great! I added chopped red peppers to it and sauteed the onions in butter before assembling. I baked it in the oven at 325° for 40 minutes and it was perfect. Thanks!!

    5 stars

    Reply
  2. So simple and my family all had seconds, I should have doubled it. I make my own cream of chicken soup and add a little more salt pepper and garlic but this will be made over and over
    ★★★★★

    5 stars

    Reply
  3. I doubled this recipie. It was Very delicious! I used fresh potatoes. It was watery, but to thicken it, I mixed a 1/2 cup of flour to a cup of the liquid out of the crockpot and than mixed it back in about a half hour before eating it. It was no longer watery!
    ★★★★★

    5 stars

    Reply
    1. I'm not sure how well it would do in the Instant Pot since there is so much dairy in it. I'm sure others have tried it, but I have not. I think you would be better off trying it as a casserole in the oven if you did not want to use a slow cooker.
      Reply
    2. I just made it in the instant pot. , Add an extra can of water at the beginning. At the end add in the sour cream, I also added the cheese for the top in at the end. Let it cool a bit before serving. I cooked it for 15 minutes then let it naturally release. It could have gone another 3-4 minutes for the potatoes, but, we were starving!
      Reply
  7. We liked the taste but the bottom was more like mashed potatoes and the top was crunchy. Maybe I would like it better spread out in a larger pan and baked in the oven.
    ★★★☆☆

    3 stars

    Reply
  8. Could this be baked in the oven instead of in a crock pot? I have a big family and this would be a great freezer meal that i just thaw and pop in the oven.
    Reply
    2. Have you tried this as a freezer meal?? I’m looking for new freezer meals and was wondering how this would turn out???
      Reply
  10. I noticed a few people said it was soupy, so I followed another reviewers suggestion and only put a splash of milk in it. I used the cream of mushroom instead of the chicken, and I used garlic salt as well as onion powder. It was delicious!! The onions weren’t crunchy like a few people mentioned. Everything was cooked perfect! Will definitely be making this again!
    ★★★★★

    5 stars

    Reply
  11. This tastes great so I'm giving it five stars. However, it is confusing... there are a few discrepancies between the video and the written recipe which is a little frustrating: I watched the video and I started making it, thinking I had all the ingredients... but then got to the point in the recipe where I was to add sour cream, but didn't have any.... what to do? The video doesn't mention anything about sour cream; I wouldn't have chosen this recipe if I'd known I was missing an ingredient (that said, it turned out yummy, and all those saying that theirs was watery, I suggest omitting the sour cream!!). Also (this is more minor), the video just has the layers of ingredients added on top of each other, and the instructions say to mix everything. That part probably isn't that important, but I don't find cooking relaxing when I am second-guessing decisions and worrying. So, the moral of the story is to watch the video AND read the ingredients list before starting to cook. Tastes good though :)
    ★★★★★

    5 stars

    Reply
  14. This was so good, I've already made it twice!!! Great for cold days. I just used onion powder because cooked onions upset tummies. Thanks for the recipe!!
    ★★★★★

    5 stars

    Reply
  16. I have made this before and it turned out amazing unfortunately I do not have Cream of chicken soup and cannot leave my house due to me being sick, would it be OK without it? If I added extra seasoning and such.
    ★★★★★

    5 stars

    Reply
  17. Can you freeze ahead? If so, do you let it all thaw before cooking in the crock pot or can it be baked from frozen? If so, baked at 350’ for how long?
    Reply
    1. Yes, you could freeze this. If you are baking from frozen, then I would say 45 minutes at 350 and then check the internal temperature to see if it needs to cook longer than that.
      Reply
  18. Do you ned to boil your fresh potatos before you add them to the crock pot to make sure they are cooked all the way?
    Reply
    1. If you're using fresh potatoes, then the cook time will be longer, around 8 hours on low, but if you prefer to pre-boil them before assembling the casserole, you certainly may.
      Reply
  21. This was so good! We came home later than planned and I was concerned it was too late to start the dish in the crock pot ....I did anyway and it took 1.5 hrs on high using hashbrown potatoes It was perfect! I would not cook it for any longer it would be too mushy for us Will definitely make again
    ★★★★★
    Reply
  22. This is delicious! I have made this twice now. I add some green and red peppers (used a bag of Potatoes O'brien the first time), and bake it in the oven; also baked it a little longer. My daughter even said it was in her top ten favorites!
    ★★★★★

    5 stars

    Reply
      1. If you make your own cream soup don't forget to add bouillon. I suggest better than bouillon chicken for something like this. I teaspoon to 1 cup of liquid.
        Reply
  24. Delicious comfort food and so easy to prepare! The only adaptation I made was that I used a whole large onion, rather than a small one. When I make this again, I may add a bit more meat. This recipe would work really well with ham instead of the sausage if preferred.
    ★★★★★

    5 stars

    Reply
  25. This was definitely a great recipe. I had only venison sausage on and used fresh potatoes. My picky 5 and 3 year old gobbled it up including second helpings!
    ★★★★★

    5 stars

    Reply
  27. My husband isn’t a big fan of cheesy meals but I think it sounds delicious, would I be able to add cheese towards the end or separately?
    Reply
    1. The original recipe before she modified it called for 1/2 a cup of milk. I found that recipe on Pinterest. I used a 1/2 c. in mine not knowing she omits it now. When I saw people commented about it being soupy, I actually pulled it out of my crockpot and put it in a 9x13 pan on 350 for 45 min. Mine had already been in the slow cooker for about 1/2 hr or more. I imagined it being a soupy mess after 6 hrs. I don’t know what the other people use for the portions of milk. I thought I saw someone comment that they used a couple tablespoons
      Reply

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