Description
A delicious and easy recipe for Crockpot Smokies with Beans and Potatoes, perfect for a hearty meal.
Ingredients
- 1½ lbs smoked sausage or cocktail smokies, sliced
- 1½ lbs baby potatoes, halved
- 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
- 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, or to taste
- Fresh parsley or green onions, for garnish
Instructions
- Prepare the crockpot: Lightly grease the inside of your slow cooker with nonstick spray.
- Add the potatoes: Place the halved baby potatoes in the bottom of the crockpot.
- Add the rest: Layer the sliced smokies, green beans, kidney beans, onion, and garlic on top.
- Make the sauce: Whisk together the barbecue sauce, brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, black pepper, and salt.
- Combine: Pour the sauce evenly over the ingredients and gently stir to coat everything.
- Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
- Finish: Give everything a gentle stir and adjust the seasoning if needed.
- Serve: Garnish with fresh parsley or green onions and serve warm.
Notes
- Feel free to adjust the seasoning to your taste.
- This dish can be made ahead of time and reheated.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg