Crockpot Smokies with Beans and Potatoes
A hearty slow cooker dinner made with smoked sausage, baby potatoes, green beans, kidney beans, and a sweet-tangy barbecue sauce. This easy crockpot meal is perfect for busy weeknights, potlucks, game day, or casual family dinners.
Ingredients
- Main Ingredients
- 1½ lbs smoked sausage or cocktail smokies sliced into bite-size pieces
- 1½ lbs baby potatoes halved or quartered if large
- 1 15 oz can green beans drained
- 1 15 oz can kidney beans drained and rinsed
- 1 small yellow onion diced
- 2 cloves garlic minced
- Sauce
- ¾ cup barbecue sauce
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt adjust to taste
- Optional Garnish
- Chopped fresh parsley or green onions
Instructions
- Step-by-Step Instructions
- Lightly grease the inside of your crockpot or spray it with nonstick cooking spray.
- Place the halved baby potatoes in the bottom of the slow cooker.
- Add the sliced smokies, green beans, kidney beans, diced onion, and minced garlic on top of the potatoes.
- In a small bowl, whisk together the barbecue sauce, brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, black pepper, and salt until smooth.
- Pour the sauce evenly over the ingredients in the crockpot.
- Gently stir everything together until the potatoes, beans, and smokies are coated in the sauce.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are fork-tender.
- Stir gently before serving.
- Taste and adjust the seasoning if needed.
- Garnish with chopped fresh parsley or green onions, if desired, and serve warm straight from the crockpot.
Notes
For the best texture, cut the potatoes into even pieces and place them at the bottom of the slow cooker so they cook through properly and absorb more flavor from the sauce.
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