This easy recipe for Swamp Potatoes is sure to make it into your regular rotation! Made with just a few simple ingredients, this Crock Pot dinner is budget-friendly, easy to make, and always a hit with the family.
These swamp potatoes have been going viral on social media lately, and is it any wonder? They are quick and easy to make, budget-friendly, and super satisfying too!
You’ve got protein, veggies, and filling potatoes all in one dish, but do you want to know what the best part is? It’s all made in the slow cooker!
We’ve been testing this recipe over and over again, and it’s been a hit with everyone who tries it. We loved it, and I know you’ll love it too!
Why You’ll Love It:
- Dump and go. Add everything to a slow cooker, then walk away and come back at dinner time!
- Not fussy. This is good old-fashioned comfort food! It’ll stick to your ribs and keep you filled up on a budget.
- It’s a viral recipe for a reason! Quick, filled with veggies, affordable, filling, and great for the whole family. What’s not to love about that?
Ingredients
- Potatoes: While we recommend using baby potatoes, but regular russet potatoes (or red) can be used if you prefer.
- Sausages: Smoked sausages work best for this recipe since they are pre-cooked and don’t render a lot of excess fat. If you prefer to use uncooked sausage, check the recipe card for suggestions.
- Green beans: Fresh is best, but frozen or canned are perfectly good options!
- Butter: This adds the perfect silky texture and flavor to the vegetables.
- Seasoning: We recommend using 1 packet of ranch seasoning (or homemade ranch mix) and about 1 tablespoon of Cajun seasoning (try my homemade Cajun seasoning recipe). Feel free to experiment!
How to Make Swamp Potatoes
- Add the potatoes, sliced smoked sausage, and green beans into a large slow cooker.
- Sprinkle with seasoning. We recommend a package of ranch seasoning (or 2-3 tablespoons of homemade ranch dry mix) and cajun seasoning.
- Pour in 1 cup of broth and stir everything to distribute the seasoning evenly.
- Top with 6 tablespoons of butter, sliced into 6 pieces. Cover with a lid.
Cook on LOW or HIGH
- Cook on “LOW” heat for 6-8 hours, or on “HIGH” for 3-4 hours, until the potatoes are tender and easily pierced with a fork.
Top Tip
During testing, we found that the lower, slower heat improved the flavor, particularly in terms of texture and taste of the potatoes.
Swaps and Substitutions
Frozen or canned green beans: This recipe can be made using frozen or canned green beans if that’s what you have on hand! Frozen should be added before thawing, and canned beans should be well drained first. Canned beans will be a bit mushy after a long cooking time; we recommend fresh or frozen for the best results.
Potatoes: Use 3 pounds of peeled and chopped potatoes in place of the halved baby potatoes. Use types that are good for baking, such as russet or red potatoes.
Using uncooked sausage: If you would like to use uncooked sausage, cook it first in a skillet. This ensures the fat is rendered off, helping you achieve the best flavor and texture.
Seasoning: This recipe can be made with nearly any seasoning, but it’s VERY important that it has enough salt. Seasoning blends often contain added salt, but if it’s not one of the top two ingredients, you’ll want to ensure you add a generous amount before cooking. Always taste your food before serving and add salt until the flavors are “bright” and pronounced.
Expert Tips
- Low and slow. Allowing the flavors to soak in over a longer cook time yields more flavorful results. This is true with leftovers too, which taste even better the second time!
- Bite-sized pieces. Slice your potatoes, green beans, and sausages into bite-sized pieces so it’s easy to enjoy and cooks evenly.
- Keep it simple. The whole point of this meal is that it’s “dump and go.” It’s classic fill-your-belly food, and doesn’t need to be dressed up.
Slow Cooker Swamp Potatoes
Ingredients
- 3 pounds baby potatoes halved (or 7-8 cups peeled and cubed red or russet potatoes)
- 1 pound smoked sausage sliced (4-5 links)
- 1 pound green beans cut into 3″ pieces (fresh, frozen, or canned (2 15-oz cans, drained)
- 1 package ranch seasoning or 2-3 tablespoons homemade ranch dressing mix
- 3 teaspoons cajun seasoning store-bought or homemade*
- 1 cup beef broth
- 6 tablespoons butter sliced into 6 pieces
Instructions
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Add the potatoes, smoked sausage, and green beans to a 6-quart slow cooker.
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Sprinkle with the ranch seasoning and Cajun seasoning.
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Pour in the beef broth, then stir to coat the sausage and vegetables in the seasonings.
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Add the butter, in 6 pieces, evenly on top of the vegetables.
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Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, or until the potatoes are tender and easily pierced with a fork.
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Serve immediately!
Slow Cooker Swamp Potatoes
Notes
Serve it with: On its own as a casserole or “hash” style dinner, with rice, mashed potatoes, quinoa, or crusty bread.
Using uncooked sausage: We recommend using smoked sausage, which has already been pre-cooked. If you would prefer to use uncooked sausage, we highly recommend that you cook it in a skillet before adding it. Sausage is often high in fat, and a lot of that fat renders during the cooking process. Adding it before cooking would mean that there would be greasy pools floating on top, which isn’t appetizing.
*Green beans: Fresh is best, but it can be pricey if they are not in season! You may use frozen (no need for thawing first) or canned in place of the fresh green beans called for in the recipe. If using canned, be sure to drain them first. Using canned beans will result in a more “mushy” texture, but most folks won’t mind.
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne
- ¼ ground coriander
- ¼ dry mustard powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper (or white pepper if available)
Should it be cooked on LOW or HIGH? We tested this recipe using both “low” and “high” settings on a slow cooker, and we preferred the results of those that were cooked for 7-8 hours on low. The potatoes were more tender throughout, and the flavors were more pronounced compared to the testing we did 3.5 hours on “high”. That being said, after it chilled in the refrigerator and was reheated in the microwave, the taste was very similar. It’s all about giving it time to absorb the seasonings.
Storing Leftovers: Transfer leftovers to an airtight container and keep refrigerated for up to 3-4 days. Reheat portions as needed in the microwave until they reach an internal temperature of 165ºF (74ºC).