Simple Yet Hearty Crock Pot Sausage And Spuds

The soup made with leftover sausages from my uncle is the perfect addition to any dinner.  After grilling it, chop it up and dump it in a soup with potatoes and you have got a match made in heaven. Oh my goodness, that sound absolutely delicious! I can’t believe how versatile this recipe is.

I mean, who doesn’t want a good meal for the picky eaters in the family?  That’s just a great way to get them to eat and not have to worry about them.  I definitely am keeping this one for my kids!

 

Ingredients

2 lbs whole baby potatoes

2 tbs Bertoli olive oil

16 oz. fully-cooked chicken sausage, sliced in 1-inch chunks

1 small yellow onion, sliced

1 yellow banana pepper, sliced

1 Roma tomato, quartered and sliced

1/4 cup fresh parsley, chopped

Instructions

Place baby potatoes in 4-quart slow cooker and drizzle with olive oil.

Toss well.

Add sausage.

Top with onion and pepper slices.

Add tomatoes.

Cover and cook on high for 4-6 hours or on low for 8-10, or until potatoes are tender.

Add fresh chopped parsley and stir.

Enjoy this easy, fuss-free dinner.

 

 

USE RED NEXT PAGE LINK BELOW.

NEXT PAGE >>

Quick Tip: Add some fresh veggies to this soup.

Thank you to Working Woman’s Food for this great photo.

  Share:

Leave a Reply

*