Equipment Needed
- 6-quart or larger slow cooker
- Sharp knife and cutting board
- Measuring spoons
- Mixing spoon
Step-by-Step Instructions
We start by prepping our ingredients, which is the only real work involved. I slice my smoked sausage into hearty, bite-sized rounds. I wash the baby potatoes and cut any larger ones in half or quarters so they’re all roughly the same size—this ensures even cooking. I don’t peel them; the skins add texture and nutrients. I trim the tough ends off my fresh green beans and give them a rinse. Finally, I slice my onion and mince the garlic. Having everything ready makes the next step feel like assembling a puzzle.
Now, for the simple layering. I don’t just dump everything in; a little order helps. First, I scatter the sliced onions and minced garlic across the bottom of my slow cooker. This creates a fragrant bed. Next, I add the halved potatoes and the trimmed green beans. I drizzle the olive oil over the vegetables and toss them right in the crock with my hands to get a light, even coating. This helps the seasonings stick and promotes a bit of roasting.
On top of the veggies, I arrange my slices of smoked sausage in an even layer. Then, in a small bowl, I whisk together the chicken broth, Italian seasoning, smoked paprika, onion powder, and a good crack of black pepper. I pour this seasoned broth mixture evenly over everything in the pot. I do not add salt yet, as the sausage is often quite salty. I gently give everything one more stir, just to distribute the seasonings a bit, but I leave the sausage mostly on top so it can brown slightly.(See the next page below to continue…)